Specialization Pastry Expertise

Building on their strong expertise in the world of gastronomy, recognized worldwide, Institut Paul Bocuse and École Lenôtre have joined forces to offer this intensive Pastry Expertise program. This program includes three weeks of instruction at École Lenôtre (Paris) and offers a new vision of the profession for the world of tomorrow.

In partnership with: Specialization Pastry and Baking
Lenôtre



Pastry is evolving and modernizing internationally in terms of shapes, taste combinations and products. Today’s profession requires sophisticated technique, high-performance technological equipment, and boundless creativity. From the traditional to the innovative, today’s gourmet delights are the products of small and medium enterprises featuring artisanal craftsmanship (pastry shops, caterers, hotels, restaurants, etc.) and large-scale industrialized production (airline catering, cruise catering, etc.).

In today’s marketplace, every consumer, regardless of personal taste or dietary constraint, should be able to enjoy pastry and dessert with every meal.

This truly unique and highly technical Pastry Expertise program:
  • combines tradition with design and creativity enabling students to revisit the grand classics
  • addresses issues relating to health, nutrition and balanced diets in order to create an offer that meets the needs of consumers and their particular tastes
  • encompasses a new curricular approach for France highlighting pastries of the world and the different cultures of taste in desserts, through the guidance and expertise of our international pastry chefs.

Two 15-week semesters

RNCP Level III



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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Myriam Marescot 
+33 (0)4 26 20 71 71 
Send an e-mail

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