French Pastry
Professional Certificate

School certificate
Duration: 6 months + 2-month internship
Taught in
100% French or 100% English

Next available session: October 13th, 2020

France is a country that both makes and buys pastries. Pastry chefs travel around the world to present their creations.

Thirty percent of French people eat a pastry once or twice a week. Forty-eight percent of pastries are eaten on special occasions such as weddings, birthdays or parties. On average, French people spend 350 euros a year per household on pastries.*

Within this positive context, Institut Culinaire de France facilitates access to the profession which constitutes a considerable pool of jobs.

This training is aimed at those with no previous pastry experience. The teaching implemented combines technique with rigour and excellence, to ensure students find employment quickly and effectively, and to also offer them the possibility to establish or take over a cake shop and bring their individual identity to it.

Pace of Study

The training implemented in this six-month programme is an English and an innovative version of the traditional French Foundation program (CAP- Certificate of Professional Competence) a vocational qualification. Trainees are immersed in intensive practice every day (seven hours per day in the lab) and coached by talented chef-instructors who encourage them to give it their best.

The course is supplemented by visits from renowned pastry chefs (master pastry chefs, Meilleurs Ouvriers de France pastry chefs) who contribute to candidates’ success in the final exam.

Course advantages 

  • High-end facilities: 16 students maximum per lab, ergonomic work stations facilitating exchanges between students and chef-instructors, state-of-the-art equipment and high-quality ingredients
  • Intensive training: seven hours of classes per day in the lab
  • Motivated and acclaimed teaching staff
  • Cross-curricular teaching (management, food design, nutrition, hygiene) enabling each student to become an experienced and autonomous professional of their time
  • Two-month obligatory work placement with an artisan


  • Jobseekers
  • Career switchers
  • Students

*Sources: OpinionWay/Salon de la Pâtisserie, Institut Supérieur Des Métiers study.


  • Intensive practical training in the lab (490 hours)
  • Pastry technology (48 hours)
  • Applied technology in the lab (72 hours)
  • Applied sciences related to production (24 hours)
  • Communications (24 hours)
  • Business knowledge (40 hours)
  • Environmental Health and Safety (PSE) and First Aid (SST) (36 hours)
  • Applied Arts (20 hours)
  • Professional work placement (280 hours)

Theoretical and practical knowledge 

  • Choux pastry: eclairs, religieuses, Saint Honoré, Paris-Brest, Salombo, etc.
  • Traditional and modern pies: shortcrust pastry, sweet shortcrust pastry, sweet pastry, apple pie, pear tart, lemon tart, chocolate pie, etc.
  • Puff pastry: turning methods, millefeuille, savoury pancakes, apple turnovers, savoury petit fours, etc.
  • Traditional and modern desserts and small cakes: charlotte, opera, black forest, strawberry cream cake, etc.
  • Petit fours and cakes: biscuits, madeleines, financiers, macaroons, lemon cakes, etc.
  • Viennoiseries: croissants, couques, brioches, babas, navette biscuits, etc.
  • Introduction to chocolate making: tempering, decorating, etc.
  • Introduction to ice-cream making: mixing, churning, etc.
  • Introduction to bread making: speciality breads, flavoured breads, traditional breads, etc.

Our teaching team

zakari benkhadra
Zakari Benkhadra
Managing Director
zakari benkhadra
A graduate of Assas and Georgetown University (Washington), Zakari Benkhadra has worked for internationally renowned companies such as Générale des Eaux, Vivendi and Unibail-Rodamco. In 2007, Alain Ducasse entrusted Zakari with the general management of his education division, which included ENSP - École Nationale Supérieure de Pâtisserie. He created the first CAP professional retraining qualification in Pastry in French and English, followed by the first Bachelor’s course as well as various intensive short bilingual programmes. In 2018, thanks to his collaborations with the greatest chefs, he founded the Salon de la Pâtisserie in Paris.

kyung ran baccon
Kyung Ran Baccon
Executive Pastry Chef
kyung ran baccon
World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Admission école de pâtisserie


This program is open to candidates with strong motivation and to people with previous work experience (job seekers, those changing careers...).


An application request must be made through the website. Within the next 48 hours, the candidate will receive an invitation for an interview, either in person or video-conference (Skype). The candidate will be informed about the results following the interview.


A registration form will be sent to successful applicants. The form must be filled and returned to Institut Culinaire de France within 30 days, along with required documentation.

Visa application

Once his admission is confirmed, the candidate will be issued an acceptance letter. This letter is required for his visa application in the French consulate in the applicant’s respective country. According to French law, any stay longer than 90 days requires a long-term visa. However, depending on his nationality, a visa may be required for any length of stay. This procedure might take a considerable amount of time. Therefore, we advise the future students to start their visa application upon the receipt of their acceptance letter.