You are passionate about pastry and bakery and consider changing your career into this flourishing sector ?
The program « Becoming a Pastry Chef & Baker : The Fundamentals » will allow you to acquire fundamental knowledge, gestures, techniques and work organisation.
Xavier Sacriste & Charles Liets
Bakery Chef et Pastry Chef, Instructors & Consultants at Institut Lyfe
Duration: 10 weeks - 292 hours
Dates: From April 07th to June 6th 2025 / From September 08th to November 14th 2025
Number of participants: 6 to 8
Price: € 9,950 including VAT-€ 8,291,67 excluding VAT
Expected outcomes
- Acquire the fundamentals of French pastry-making, while adhering to hygiene standards and optimizing the organization of the workstation.
- Master the basic techniques of French baking, while adhering to hygiene standards and optimizing the organization of the workstation.
- Learn the vocabulary and technological knowledge related to products.
- Understand the fundamentals of cost management related to pastry and bakery production.
Target audience
This professional retraining program is specifically designed for adults wishing to train in the fields of pastry and baking. It is intended for those who want to:
- Work in a bakery-pastry shop, whether in an artisanal bakery or a traditional pastry shop.
- Join a pastry or bakery brigade in a renowned restaurant or hotel.
- Open or take over a tearoom, combining the skills of a pastry chef and baker.
- Start an independent business as a home-based pastry chef or launch an artisanal bakery.
- Work in the baking and pastry industry by joining large-scale production unitsProgramme provided in French only.
Programme
- Pastry practical classes
- Bakery practical classes
- Pastry and bakery technology classes
- Operational management module
- HACCP training
Learning goals
- Acquire the fundamentals of French pastry and bakery, while adhering to hygiene and safety standards and optimizing workstation organization.
- Acquire the vocabulary and technological knowledge related to products.
- Learn the fundamentals of cost management related to pastry and bakery production.
- Control equipment and perform the required maintenance actions.
To learn more about the “Becoming a Pastry Chef and Baker: The Fundamentals” program, information sessions are organized at our premises in Écully, with the presence of Dominique Brunet, Director of the Lyfe Executive Education Institute, and Fabienne Novelli, our Client Relations Manager, who will answer all your questions and provide insights on the support we offer throughout your journey.
Join us on:
Date : Monday, October 14, 2024
Time : 6:30 PM to 8:30 PM
📍Location: Lyfe Executive Education Institute – Château du Vivier – 1A, Chemin de Calabert, 69130 Écully – FRANCE
To reserve your spot, please sign up using this form: