Intensive international program
Snacking
Made in France

Location:
Bordeaux
School certificate
Duration: 2 months
Taught in
English

Next available session: July 2020

The intensive course "Snacking Made in France" is a short programme aimed at professional international candidates or beginners who have little time to train but who still want to obtain professional qualifications.

In an era of non-stop days, consumers opt for snacks instead of lunch (30 minutes at the dinner table in 2019 compared to 1½ hours in the 1970s). Concerned about their health, they choose organic, healthy products as a source of well-being, taste and originality. Traditional products and recipes are back with a new twist.*

In this context, Institut Culinaire de France's Made in France courses are an undeniable asset ensuring rapid employability for students in France and around the world.

Students learn how to make authentic and contemporary recipes (sandwiches, toasts, quiches, savoury pies, salads and soups) all the while providing them with nutritional balance, respect for seasonality and taste. Focus is placed on environmental concerns such as organic and traceable ingredients, and allergenic factors.

Pace of Study

Structured around eight specific modules, the intensive training programme "Snacking Made in France" allows everyone to work on traditional and contemporary recipes while applying the breadmaking techniques essential to the manufacture of high-standard bakery products: standard breads, traditional French breads, speciality breads, pastries and puff pastries. During this training, each student is coached to be able to produce breads and pastries immediately available for sale.

Trainees have access to two labs entirely dedicated to baking, enabling them to intensively practice the best recipes of French baking.

Students also learn the basics of different sauces and condiments to produce tasty and original salads and sandwiches.

Course advantages

  • High-end facilities: two baking labs, entirely equipped with material made in France, hosting up to 16 students at a time, ergonomically designed to facilitate exchanges between students and chef-instructors
  • Intensive training: seven hours of classes per day in the lab
  • Motivated and acclaimed teaching staff
  • Cross-curricular teaching (hygiene and food safety) enabling each student to become an experienced and autonomous professional of their time
  • Groups adapted to the level of the student's experience: beginner or advanced
  • Possibility to undertake a professional work placement 

Candidates/requirements

  • International professional or novice candidates
  • Beginners or experts

*Sources: Food & Sens "Le mangeur français, les français vont de plus en plus au restaurant et la vente au comptoir s'envole" (March 2019)

Classes

  • Practical classes on making breads, pastries and snacks
  • Signature demo (surprise guest chef)
  • Excursions (to mills, local farms, etc.)
  • Optional internship at an artisan-baker of the trainee’s choice and/or from the school’s list

Theoretical and practical knowledge

  • Breads and pastries (standard French bread, traditional French bread, speciality breads, pastries)
  • Regional cakes and desserts (cakes from Alsace and Lorraine, Brittany, Nice, etc.)
  • Fast food products (sandwiches, pizzas, pies, salads, cakes, snacks, etc.)
  • Meilleur Ouvrier de France style bread (standard and traditional French bread, foreign breads, pastries, etc.)
  • Cocktail buffet (creams, pastry or pastry for commissioned designs, icing)

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.

Damien Baccon
Baker Chef - Trainer
Born into a family of bakers for four generations, Damien Baccon trained in baking at INBP. He worked for Joël Robuchon's Michelin-starred restaurants in Las Vegas and then worked as an international consultant in China and the Middle East. He then turned his hand to teaching at ENSP alongside Jean-Marc Guillot, Meilleur Ouvrier de France (Best Artisan of France) in 1997 and World Pastry Champion in 1993. He is now a bakery consultant mainly in Asia and Europe and is a member of the Ambassadeur du Pain association.

Careers

Admission école de pâtisserie

Requirements

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

Applications

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.

Admissions

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.

Application
form

Institut Culinaire de France traite les données recueillies afin de gérer vos demandes d’information et vous accompagner dans votre orientation. Nous vous informons que Institut Culinaire de France utilise vos données à des fins marketing pour personnaliser et adapter ses offres de services à vos besoins et établir des statistiques et des modèles de profils marketings. Vos données seront conservées pour une durée de 3 ans ; pour en savoir plus sur la gestion de vos données personnelles et pour exercer vos droits, veuillez consulter la politique de protection des données de l’école ou envoyer un mail à l’adresse dpo@institutculinaire.fr.

Languages