Pastry Chef Diploma

The École Lenôtre certifying “pastry chef” training program is aimed at adults who want to train, deepen their knowledge (suggest addition), or change career:
  • Amateurs and enthusiasts who want to redirect their careers
  • Young professionals
  • Professionals who have left the trade for a shorter or longer period
Given the intensity of this program, it is vital that each applicant is truly motivated by the pastry chef and fine cuisine professions in general.

The Objective

In 25 weeks of intensive training, including an internship, students acquire the basic professional skills, gestures and techniques essential to attest to a high level of qualification as a pastry chef.

Preliminary requirements

  • Aged 18 or over
  • Minimum proficiency in French (level B1)
  • know the basics of hygiene and safety in a food environment
  • Minimum basic knowledge in elementary reasoning (arithmetic and logic)
  • A desire to enter the professional sector of food trades

Our Strengths

  • 21 weeks of intensive training (840 h) including two weeks of training with qualified chefs
  • Four weeks’ internship in a company at Lenôtre workshops or in institutions selected by École Lenôtre
  • Classes limited to 12 participants
  • 100% success rate
Lenotre Lenotre

THREE-PART TRAINING COURSE

Essentials

240 h
(6 weeks) :
5 weeks of lessons
+
1 week of revision
and exams

– Multiple choice questions
– Continuous assessments
-Practical exam

Must-have

280 h
(7 weeks) :
6 seweeks of lessons
+
1 week of revisions
and examinations

– Multiple choice questions
– Continuous assessments
– Practical exam

Mastery

320 h
(8 weeks) :
7 weeks of courses
+
1 week of revisions
and exam

– Multiple choice questions
– Continuous assessments
-Practical exam

Internship

160 h
4 weeks
internship
in a business

Feedback from the
internship supervisor
+
internship report
to write

Customizable offering making it possible to attend 25 consecutive weeks or in separate blocks.

Request for information

École Lenôtre provides intensive training allowing everyone to quickly access the professions of cooking and pastry.

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