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.
3 to 5  days per module
6h per day (from 9am to 3:30p.m.)
5 to 8 students max
Price ranging from $1,500 to $2,500

Lessons List

Introduction to Pastry

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

Date: From November 11 to November 15th, 2019

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 5

$2,500.00Add to cart

The Secrets of Bread

Initiation to bread making. Learning how to make several types of bread.

Date: December 2nd to December 6th, 2020

Duration: 26 hours

Price: $1,500 + taxes

Capacity: 5

$1,500.00Add to cart

Chocolate

Tempering a chocolate cover and making a commercial show-piece. Making chocolate candy.

Date: From January 7th to January 9th, 2020

Duration: 26 hours

Price: $2,500 + taxes

Capacity: 5

$2,500.00Add to cart

Ceremonial Cakes

Learn how to make a ceremonial cake and flower decorations with gum paste with our guest chef, Chef Violet Lin Tran Brand Ambassador and Artist of Excellence Satin Ice.

Date: From March 9th to March 13th, 2020

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 5

$2,500.00Add 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 Chef Gérard Taurin, M.O.F. Glacier

Date:  From March 30th to April 3rd, 2020

Duration: 32 hours

Price: $2,500 + taxes

Capacity: 5

$2,500.00Add to cart

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: To be determined

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 5

$2,500.00Add to cart

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