Intensive International Program
Pastry
Made in France

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

Next available session: July 2020

The international program "Pastry Made in France" is geared towards professional pasty chefs and students seeking additional training (Beginners, Intermediate and Advanced). This program is also suitable for people seeking career changes.

This practical training is available in 3 levels: beginners, intermediate and advanced. An intensive program ofering a work-oriented foundation in French pastry.

Structured around 8 modules, the French-style Pastry program enables the student to acquire the essential techniques of pastry and viennoiserie, along with receiving ingredient deliveries and executing recipes. Our students also learn how to comply with health, safety and traceability standards.

The strengths of the training

  • Location in a city known for its gastronomy and the quality of its local products
  • High-end infrastructure: 16 students per laboratory maximum, ergonomic workplan favoring exchange between students, advanced equipments
  • Intensive course: 7 hours of classes per day in the laboratory
  • Recognized faculty
  • Cross-curricular teaching (management, design, marketing, dietetics, hygiene) allowing students to become independent professionals
  • Adapted levels of training: beginners, intermediate and advanced
  • Opportunity to do an internship in a company

Candidates/requirements

  • International professional or novice candidates
  • Beginners or experts
cours-intensif-patisserie

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).

Careers

Pastry chef
Pastry maker
Lead pastry chef
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.

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