Pastry School

Professional Modules

Advanced training workshops for professionals or experienced pastry lovers, these modules will teach you the most recent techniques and trends about specific themes: chocolate making, sugar work, etc.
5 and 6 days per module
6h per day (from 9am to 3:30p.m.)
8 students max
Price ranging from $1,500 to $2,500

Lessons List

Pulled, Blown, and Poured Sugar

Baking, sanitizing and shaping. Making ribbons and decorative support bases. Making artistic pieces. Taught by Chef Christian Faure, M.O.F.

Date: From the 5th till the 9th of March, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

Introduction to Pastry

All the biscuits, viennoiseries, pie crusts, creams, desserts, confectionery and ice creams.

Date: From the 13th till the 17th of November, 2017

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

The Secrets of Bread

Initiation to bread making. Learning how to make several types of bread. Taught by Laurent Agliata, Master Baker

Date: From the 5th till the 7th of November, 2017

Duration: 20 hours

Price: $1,500 + taxes

Capacity: 8

$1,500.00 Add to cart

Chocolate

Tempering a chocolate cover and making a commercial show-piece. Making chocolate candy. Taught by Serge Granger, M.O.F.

Date: From the 22nd to the 26th of January, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

Ceremonial Cakes

Making ceremonial cakes and flower decorations with gum paste.

Date: From the 12th to the 16th of February, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

Ice Creams and Sorbets

History and technology of ice creams. Confection of iced parfaits, ice creams, sorbets, verrines, iced desserts, small iced candy, iced vacherin and buffet presentation. Taught by Gérard Taurin, M.O.F. Glacier

Date: From the 26h to the 30th of March, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

Final Masterpiece Buffet

Making different mignardises, confectionery, cakes, verrines and petits fours.

Date: From the 16th to the 20th of April, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00 Add to cart

Receive Our "Pastry Faure Ever" Updates

This post is also available in: French

FOR A LIMITED TIME, USE COUPON CODE 10%OFF TO RECEIVE A DISCOUNT ON ALL ONLINE ORDERS *not applicable to the school classes or virtual gifts|  SHOP NOW

¤