Page 13 - Professional Patisserie Chef Diploma
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LA MAÎTRISE
MAKE AN ASSORTMENT OF HIGH QUALITY AND TRENDY PÂTISSERIES
The objective of this module is to allow students to consolidate their mastery and perfect the
competence to work as a professional pâtisserie chef.
PRACTICAL LESSONS
8 weeks
1 week of training with the MOF chef (Meilleur Ouvrier de France)/Renowned chef
Develop a range of modern desserts: Modern Paris-Brest, Custard
cream, etc.
Make plated desserts and petits fours: Hot soufflés, Macarons filled
with ice cream, etc.
Develop and create a range of chocolates and confectionery:
Ganache bonbons, Truffles, Fruit jellies, Nougats, etc.
Make modern and trendy travel cakes and tarts
Master sugar preparations and transformations (Drawn sugar,
Soufflé, Poured sugar, etc.) and assemble a commercial dessert
Make a range of specific pastries: Pain aux raisins with pistachios,
Chocolate raspberry bread, etc.
Learn the basics of boulangerie products: Traditional baguette, Olive
bread, etc.
Make an assortment of hot canapés and hot savories: Mini salmon
quiches, Walnut puffs,etc.
Manage and organize work procedures (teamwork, inventory
management, process and method, production and preservation
compliance, etc.)
Assessment of progress
L’incontournable certificate is required before starting the La Maîtrise level
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