A craftsman and sometimes even an artist, the pastry chef makes sweet dishes to delight both the eyes and the taste buds of his customers.
A great professional masters this sweet culinary art with skill and precision, giving us a real experience.
His sense of organisation and his ability to innovate are a source of admiration.
The long training course allows you to develop in this sense !
Longue Training
Intensive, comprehensive and professional
Certification apprenticeship
The Olivier Bajard International School of Patisserie’s long training programme is built on a generalist and operational approach to patisserie to train future great professionals in the profession.
High Degree
Recognised by professionals in the field. As such, it allows you to attest to all the skills necessary to exercise this profession.
Course
Provides solid knowledge and adaptability.
Challenges
Aimed at developing creativity.
Practical cases
Reinforcing professionalism.
Intership
Optional, to confront the reality of the field.
Long-term training is intended for adults wishing to train, deepen their knowledge or retrain :
- Young professionals
- Professionals who want to improve their skills
- Amateurs and enthusiasts wishing to reorient themselves
Targeted competences
01.Technical & Basic Knowledge
- Understand the recipes proposed by our renowned chefs
- Master the techniques for making chocolate and fruit pastries and decorations
- Learn the essential techniques of basic doughs, confectionery work and chocolate sweets.
02. Organization
- Integrate the optimisation of working techniques for rational creations
- Learn a personalised work organisation method
- Commercial analysis and price study
- Acquire the fundamental knowledge in the creation of a new pastry, chocolate or confectionery collection
03. Reflection & Creativity
- Introduction to tasting with a study of textures, flavour combinations and preservation methods
- Introduction to innovation and creativity
Tariff
4 – 9 weeks training
Including professional clothing* and breakfast
5 300 € INCL. VAT - 11 800 € INCL. VAT
4 416.67 € EXCL. VAT - 9 833.33 € EXCL. VAT
(Depending on the number of weeks chosen)
* Professional clothing : 2 embroidered jackets, 2 trousers and 1 apron
Language
French / English
Depending on the speaker
True flexibility
Tailor-made courses
Each student benefits from personalised support from Olivier Bajard for their orientation and integration into the pastry profession.
The advantages of the training
Live at home for the duration of your training
In-company training
Participants in this programme can benefit from practical training in Olivier BAJARD’s production workshop, on Fridays and Saturdays of the course weeks, depending on the organisation.
Opportunity for top chefs
Internship at the end of the course
At the end of the course, you also have the opportunity to do an exceptional long-term internship with a chef with whom you dream of working!
As a continuation of your apprenticeship, this internship will allow you to put into practice the skills you have acquired, to cultivate your autonomy and to build your professional network.
Program 2022
