Fruit pastes, various nougats, caramels, marshmallows … create delicacies that take us back to childhood !
Share the know-how and techniques of an experienced master confectioner to apply them and create an exceptional range of handmade products.

Objective

To provide participants with essential skills in the production of artisanal confections.

Targeted skills

  • Acquire the fundamental knowledge and master the techniques for working with confectionery.
  • Learn to prepare sweets balanced in flavour and sugar
  • Integrate the optimisation of working techniques for rational creations
  • Learn a personalised work organisation method
  • Commercial analysis and price study
  • Introduction to tasting with a study of textures, associations of flavours and conservation methods
  • Introduction to innovation and creativity
From September 26 to 28, 2022
Duration 3 days (24 hours)
Limited to 12 persons
Professional Experience & Diploma
1 166.67 € EXCL. TAX – 1 400 € INCL. TAX
Breakfast and lunch included
International Pastry School
in Perpignan

Frédéric HAWECKER

Best Chocolatier Confectioner Chef of France (MOF)
Shop in Châteaurenard

A great chocolate and confectionery chef who surprises with his taste and textures.
He has his own chocolate and pastry shop in Châteaurenard.
His sweets and chocolates are original, balanced and tasty.

Read more ...

Prerequisites

  • Be of legal age
  • Wish to join / be in the professional world of the food industry

Contact

The International School of Patisserie team is at your disposal for any questions or additional information

E-mail :  contact@olivier-bajard.com
Phone : 04 68 38 78 85