MASTER IN VEGAN PASTRY

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ABOUT OUR PASTRY CERTIFICATE

The prestigious Gentle Gourmet Institute 4 Week Certificate Course in Vegan Pastry on a structured programme, covering the basic pastry techniques and specifique vegan savoir-faire. It focuses on French pastry culture and explore international influences also. The goal of this unique intensive program is to prepare students to quickly enter into a professional vegan context. This program is both for students with little or no restaurant or catering experience, contemplating a career in pastry as well as for professionals with little or no vegan culinary education, willing to enrich their plant-based repertoires.

At the end of the 4-week program, students are strongly encouraged to continue their training with an intensive 4-week internship at the heart of Gentle Gourmet’s entities .

This optional internship will go as follow :

  • 2-week immersion in Gentle Gourmet’s production facility and catering service
  • 2-week immersion in Gentle Gourmet restaurants (vegan casual dining and vegan gastronomic restaurant)

Job opportunities could be offered to the most qualified students at the end of the internship.

CURRICULUM

A MIX OF THEORY & PRACTICE FROM DAY ONE

Whether it is for ethical or health reason, vegan pastry is taking over the world. Get cutting-edge skills today to be at the forefront of this sweet revolution!

WEEK 1 – INTRODUCTION TO VEGAN PASTRY

  • The History of Pastry and Pastry Chefs
  • Pastry classification
  • Analysis of traditional ingredients and needs for alternatives
  • Analysis of techniques and gestures
  • Hygiene, Sanitation, Safety and Equipment in pastry production
  • Sauces, coulis, glazes and aspics
  • Creams and inserts
  • Fruit, herbs, spices and other flavorings
  • WEEKLY EVALUATION

WEEK 2 – MISCELLANEOUS CAKES & COOKIES

  • Shortcrust pastry “pâtes à foncer”- for tarts, millefeuilles, French king cakes
  • Leavened dough “pâtes levées”- viennoiseries (brioches, croissants, pains aux raisins…), rum baba
  • – “Pâtes battues”- génoise, biscuits (Joconde, Boudoir) and cake bases (Dacquoise, Progrès, Succès)
  • Cooked doughs “les pâtes cuites”- pâte à choux and meringues
  • Baker’s cakes “les gâteaux boulangers”- Custard Pie, madeleines, cannelés…
  • WEEKLY EVALUATION

WEEK 3 – AQUAFABA & PÂTE À CHOUX

  • Aquafaba- pavlova, cakes with meringues (Dacquoise, Succès, Progrès), Charlotte
  • Macarons
  • Pâte à choux : Eclairs, Profiteroles, Pièces-montées
  • Paris-Brest and Saint-Honoré- classical and contemporary versions
  • Chocolate- varieties, uses (sauces, cakes, confectionary)
  • WEEKLY EVALUATION

WEEK 4- TOP FINE PASTRY

  • The Great Cakes- Black Forest “Forêt Noir”, Stawberry Shortcake “Fraisier”, Opera
  • Chef’s contemporary fine pastry
  • International pastry
  • Ice cream, sorbet, granita and ice desserts
  • Holiday pastries
  • FINAL EXAMINATION

More infos

If you need more informations in our programmes, you can download our brochure here and also email us here.

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