The school

Our objective :

COMMUNICATE, SHARE AND TRANSMIT OUR PASSION

Presently, the trade of Pastry – Chocolate – Ice-Cream Maker is undergoing a fast and constant evolution.

To invest in a specialized and adapted training allows you to answer your questions and expectations efficiently.

The quality of the training content will allow you to develop your knowledge, to broaden your individual creativity and to answer to the market’s competitiveness and demands.

– Gabriel Paillasson International School of Pastry’s godfather 2005

L’Ecole Internationale de Pâtisserie Olivier BAJARD située au coeur du Roussillon à PERPIGNAN, “Centre du Monde” (Salvador DALI)

Intensive training

Continuing professional training, the key to your performance.

These short training will allow each professional to improve their faculties in meeting the latest technical and technological progress.

All aspects and specificities of the trade will be taken up and developed by Olivier Bajard or by professionals teacher recognized internationally, with contemporary, innovative and personal methods.

Training à la carte

We organize at your request, long training courses at your choice according to the duration, subjects and availability of the trainee.

Participate in a unique professional experience, exclusive and complete !

Our school created and finalized for the first time in the world an original and complete professional concept of training over 16 weeks that allows you to the training course ” Master of the Dessert Profession”.

Unique

The programs are adapted, for anyone, with or without experience, motivated and keen to learn quickly in order to qualify to the profession of pastry chef-chocolatier-ice cream maker.

Prestigeous

All the training courses are animated by the greatest professional Pastry Chiefs of the moment.

These 16 weeks training offer an exceptional and intense source of information adapted to those who wish to learn and to qualify quickly for the trade of Pastry Chocolate Ice-Cream Maker.
All aspects and specificities of the profession will be taken up and developed by Olivier Bajard or by professionals recognized internationally, with contemporary, innovative and personal methods.

The setting, the tools, the human qualities and high skills of the instructors will allow the trainees to progress rapidly and to blossom in the accomplishment of their works. Each training will take place in a group limited  so that everyone can express himself/herself easily in a serene and efficient way.

In the program: theory, reflection, organization, management, creation, technique, tricks and much practice…

At the end of the training, the trainees can complete their knowledge and professional experience in a well-recognized firm. Depending on requests and availability, the school will advise and guide you.

Every trainee will have a practical training period in the Olivier BAJARD workshop, on Fridays and Saturdays according to the organization.

At the end of training, students  can complete their work experience in a well-known company.

Companies member of the European community are not subjected to the IVA.

A big name of the profession will sponsor every promotion and
will hand out the Diploma personally.

You can learn the thema as below : 

French Pastry, Plated desserts, Chocolate, Confectionary, Ice-cream and it’s technology, Artisitic Sugar, Pastry Caterer, the Bakery, Viennese pastry.

Innovative educational concept

At the end of the training, the trainees can complete their knowledge and professional experience in a well-recognized firm. Depending on requests and availability, the school will advise and guide you.

International dimension

Diplôme year 2018 PROMOTION will be represented by Sir Sébastien Canonne, meilleur Ouvrier de France Pâtissier, director of the French Pastry School in Chicago.

Internationally recognized for these professional skills in the field of the French cake store.