Long training’s concept

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 17 weeks that allows you to the training course ” Master of the Dessert Profession”.

Stage à la carte

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

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

Unique

The program are adapted  for anyone even for the beginners with or without Professional experiences, motivated and keen to learn quickly in order to qualify to the profession of pastry chef-chocolate-maker, ice cream maker or plated dessert pastry chef.

Prestigeous

All the training courses are organised by the greatest professional Pastry Chefs 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.

The uniform is mandatory during pastry class.

The shoes must be cumfortable and anti-slipping  professional shoes are advised.

The professional shoes are not provided by the school and are at your expense.

The long training fees include :

The professional uniform:

2 embroided vests, 2 pants, 1 plastic apron,1 embroided cloth apron

Toolbag of small material includes :

Spatula Rubber Made, thermometer, different model spatulas, inox triangle, peeler, different knives, whisks, etc….

During registration you need to :

Send your mesurement sheet with your application form.

Clothing sizes :
Please refer to the grid for your appropriate sizes and verify closely without tightening
Mesurement Grid

   Women’s Professional vest

Height

 36

 38

 40

 42

 44

 46

 48

 50

 52

Bust

 80

 84

 88

 92

 96

 100

 104

 108

 114

Waistline

 60

 64

 69

 73

 77

81

 85

89

 95

Hips

 88

 92

 96

 100

 104

 108

 112

116

 122

        Men’s Vest

Height

 42/44

 46/48

 50/52

 54/56

 58/60

 62/64

Chest

 84-88

92-96

 100-104

108-112

116-120

 124-128

Pants

Length

 36

38 

40

42 

44 

46 

48 

50 

52 

 54

56

58 

60 

62

Waistline

 72

 76

 80

 84

 88

 92

 96

100

104

108

112

116

120

124

 Hips

 92

95

98

101

104

107

110

113

116

119

122

125

125

125

We thank you for verifying your sizes and submitting this document with your application form.