{"id":1862,"date":"2020-11-12T11:33:17","date_gmt":"2020-11-12T10:33:17","guid":{"rendered":"https:\/\/new.ferrieres-paris.com\/programme_court\/pastry-training\/"},"modified":"2026-02-24T15:31:57","modified_gmt":"2026-02-24T14:31:57","slug":"pastry-training","status":"publish","type":"programme_court","link":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/programme_court\/pastry-training\/","title":{"rendered":"Pastry Course &#8211; Madeleine by Ferri\u00e8res"},"content":{"rendered":" <h3 class=\"wp-block-heading\" id=\"h-introduction\">Overview<\/h3> <p>The Excellence Pastry Arts Programme immerses students in the art of pastry-making through an approach where theory is directly applied to practice. You will learn fundamental techniques and create both classic and reimagined pastries, playing with shapes, colours, textures and combinations. This immersive experience allows you to discover the richness and finesse of the profession while preparing you effectively for the professional world.<\/p> <div class=\"page_section instructors_section\"> <h3> Our Chefs &#038; Industry Experts <\/h3> <p>Excellence, high standards and knowledge transmission define this exceptional programme, supervised by two masters of the craft: Emmanuel Lecanu, member of the Compagnons du Devoir and coach of the French Under-23 National Team for the Pastry World Cup from 2010 to 2018, and Desty Brami, Vice-Champion of France for Desserts 2014 and Executive Pastry Chef of the Ch\u00e2teau de Ferri\u00e8res and Madeleine by Ferri\u00e8res.<\/p> <div class=\"instructors_listing\"> <div class=\"media instructor_item\"> <div class=\"instructeur_img_cont\" style=\"background-image: url(https:\/\/ferrieres-paris.devsecureweb.com\/wp-content\/uploads\/2020\/12\/Emmanuel-Lecanu-350x350.jpeg);\"><\/div> <div class=\"media-body\"> <h5 class=\"mt-0\">Emmanuel Lecanu<\/h5> <div class=\"title\"> Teaching Chef <\/div> <div class=\"since\"> <\/div> <div class=\"main_content\"> <\/div> <a style=\"text-decoration: underline\" href=\"https:\/\/ferrieres-paris.devsecureweb.com\/en\/instructeur\/emmanuel-lecanu\/\">Check Biography<\/a> <\/div> <\/div> <div class=\"media instructor_item\"> <div class=\"instructeur_img_cont\" style=\"background-image: url(https:\/\/ferrieres-paris.devsecureweb.com\/wp-content\/uploads\/2020\/11\/MicrosoftTeams-image-244-scaled.jpg);\"><\/div> <div class=\"media-body\"> <h5 class=\"mt-0\">Desty Brami<\/h5> <div class=\"title\"> Executive Pastry Chef, Ch\u00e2teau de Ferri\u00e8res &#038; Madeleine by Ferri\u00e8res (Program design and development) <\/div> <div class=\"since\"> <\/div> <div class=\"main_content\"><\/div> <a style=\"text-decoration: underline\" href=\"https:\/\/ferrieres-paris.devsecureweb.com\/en\/instructeur\/desty-brami\/\">Check Biography<\/a> <\/div> <\/div> <\/div> <\/div> <h3 class=\"wp-block-heading\" id=\"h-objective\">Programme Objectives<\/h3> <p>Discover and master the fundamentals of pastry-making through essential preparations and techniques, complemented by a Masterclass demonstration focused on Artistic Sugar. Develop the skills required to be immediately operational in a professional environment.<\/p> <ul class=\"wp-block-list\"> <li>Understand the different roles within a brigade and how it operates<\/li> <li>Master professional culinary terminology<\/li> <li>Identify and categorise professional tools and workspaces<\/li> <li>Select and use professional equipment appropriately<\/li> <li>Interpret recipes and organise work efficiently<\/li> <li>Classify food products<\/li> <li>Identify quality criteria for raw ingredients<\/li> <li>Develop professional credibility (gastronomic culture, excellence in professional practice, industry visits, internship for the standard programme)<\/li> <li>Organise and maintain professional workspaces<\/li> <li>Understand, apply and comply with hygiene and safety standards<\/li> <\/ul> <h3 class=\"wp-block-heading\" id=\"h-course-structure\">Learning Modules<\/h3> <ul class=\"wp-block-list\"> <li>Ferri\u00e8res Excellence Experience<\/li> <li>arts &amp; Tartlets<\/li> <li>Choux Pastry<\/li> <li>Viennoiserie<\/li> <li>Chocolate: tempering, moulding, bonbons<\/li> <li>Entremets &amp; Petit G\u00e2teaux: classic creations<\/li> <li>Christmas Buffet<\/li> <li>Puff Pastry<\/li> <li>Travel Cakes<\/li> <li>Confectionery<\/li> <li>Chocolate Assembly Techniques<\/li> <li>Plated Desserts &amp; Bistronomy Desserts<\/li> <li>Classics of French Pastry<\/li> <li>Designer Entremets &amp; Petit G\u00e2teaux<\/li> <li>Introduction to Breadmaking<\/li> <li>Masterclasses, professional mentoring, Coursera access, academic monitoring<\/li> <\/ul> <h3 class=\"wp-block-heading\" id=\"h-course-structure\"><strong>Complementary Options &amp; Experiences<\/strong><\/h3> <p>To help you shape a fully personalized learning journey, \u00c9cole Ferri\u00e8res offers a selection of complementary options, available in addition to the Pastry program.<br>These options are designed to enhance technical skills, broaden international exposure, strengthen employability, and provide a deeper immersion into the worlds of gastronomy and entrepreneurship.<br>You can thus tailor your training to your professional ambitions, at your own pace, and according to your career goals.<\/p> <figure class=\"wp-block-table\"><table><thead><tr><th><strong>Option<\/strong><\/th><th><strong>Module duration<\/strong><\/th><th><strong>Fee<\/strong><\/th><\/tr><\/thead><tbody><tr><td>Entrepreneurship &amp; Business Management<\/td><td>30 hours<\/td><td>850 \u20ac\u200b<\/td><\/tr><tr><td>AI &amp; 3D Culinary Printing<\/td><td>30 hours<\/td><td>850 \u20ac\u200b<\/td><\/tr><tr><td>Plant-Based Cuisine &amp; Nutrition<\/td><td>30 hours<\/td><td>850 \u20ac\u200b<\/td><\/tr><tr><td>Culinary English or French as a Foreign Language (FLE)<\/td><td>30 hours<\/td><td>500 \u20ac\u200b<\/td><\/tr><\/tbody><\/table><\/figure> <h3 class=\"wp-block-heading\">Our Teaching Approach<\/h3> <p>The Ferri\u00e8res Training Experience combines 3 main teaching methods:<\/p> <ul class=\"wp-block-list\"> <li><strong>Professional-focused learning<\/strong>, providing both theoretical and practical knowledge through a high-level, interactive training pathway.<\/li> <li><strong>Immersive learning<\/strong>, through participation in events (trade fairs, professional meetings, masterclasses, competitions, site visits, etc.).<\/li> <li><strong>Learning through supervised professional experience<\/strong>, Throughout our training program, several weeks are dedicated to in-company internships: 14 weeks for the 7-month program and 8 weeks for the 4-month program. These periods in the workplace allow students to face the realities of the profession, build confidence, and put into practice the skills taught at the school.<\/li> <\/ul> <p><\/p> <h3 class=\"wp-block-heading\">Assessment Methods<\/h3> <p>Each course is assessed both by Continuous Assessment (CA) and by a Final Examination (FE). All the assessments for each course lead to a CA mark which counts for 60% and an FE mark which counts for 40%.<\/p> <ul class=\"wp-block-list\"> <li>Continuous assessment work varies depending on the course, examples include: participation scores, multiple choice quizzes, individual or group presentations, etc.<\/li> <li>Final exams: practical tests in a professional environment<\/li> <\/ul> <p><\/p> <h3 class=\"wp-block-heading\">Admissions Process<\/h3> <p>This programme is accessible through an application process. Each application is carefully reviewed, taking into account the candidate\u2019s background, motivation and professional project, to ensure alignment with the programme\u2019s standards and philosophy.<\/p> <p>To apply, please create your online applicant account and submit the following documents:<\/p> <ul class=\"wp-block-list\"> <li>Curriculum vitae<\/li> <li>Motivation letter<\/li> <li>Copy of your identity card or passport<\/li> <\/ul> <p><\/p> <h3 class=\"wp-block-heading\">Prerequisites<\/h3> <ul class=\"wp-block-list\"> <li>Applicants must be 18 years or older<\/li> <li>Applicants from outside Europe must apply to Campus France and\/or the French consulate in their country of residence for a visa. A visa is required to attend this program in France.<\/li> <li>Please note: A tourist visa is not valid for this program<\/li> <\/ul> <div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <h3 class=\"wp-block-heading\">A Two-Step Selection Process<\/h3> <p class=\"has-medium-font-size\"><strong>Step 1: Application Review<\/strong> (25% of final evaluation)<br>The application file is submitted on the student portal accessible from the Ferri\u00e8res School website.<\/p> <p><strong>Evaluation criteria include:<\/strong><\/p> <p><strong>Professional Potential:<\/strong><\/p> <ul class=\"wp-block-list\"> <li>Academic and professional background<\/li> <li>Language proficiency<\/li> <li>Quality of previous experiential learning<\/li> <li>Recommendations from employers or instructors<\/li> <li>Future career project presented in the written or video motivation letter<\/li> <\/ul> <p><\/p> <p><strong>Personal Potential<\/strong>:<\/p> <ul class=\"wp-block-list\"> <li>Involvement in extracurricular activities<\/li> <li>Personal projects and initiatives<\/li> <li>International exposure, participation in cultural, community or professional events<\/li> <\/ul> <p><\/p> <p><strong>Step 2: Motivation Interview<\/strong> (75% of final evaluation)<\/p> <p>The interview is an exchange designed to assess your motivation, potential and alignment with Ferri\u00e8res values. It takes place either on campus or online and consists of an informal discussion with the selection committee, allowing you to present your experience, expectations and personal journey (previous experiences, projects, international travel, personal development, etc.).<\/p> <p>Admission results will be communicated by email no later than two weeks after the interview. In the absence of a response within the timeframe specified in the admissibility notification, the applicant will be placed on a waiting list. Continuation in the programme will depend on admission ranking and the number of places available.<\/p> ","protected":false},"featured_media":6980,"parent":0,"menu_order":12,"template":"","class_list":["post-1862","programme_court","type-programme_court","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court"}],"about":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/types\/programme_court"}],"version-history":[{"count":52,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1862\/revisions"}],"predecessor-version":[{"id":15379,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1862\/revisions\/15379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/media\/6980"}],"wp:attachment":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/media?parent=1862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}