About our classes

Learn and apply contemporary pastry arts techniques in this immersive program designed for aspiring professionals and passionate amateurs. This course allows students to acquire essential pastry-making techniques, including preparing doughs, batters, and creams. From receiving ingredients to creating refined plated desserts, students will explore each step of the pastry production process. With a personalized and hands-on approach, all learning takes place in small group workshops for optimal skill development.

 

Learning Outcomes:

At the end of this course, you will be able to

• Demonstrate fundamental pastry techniques used in contemporary French desserts
• Prepare classic and modern doughs, creams, mousses, and glazes
• Apply professional finishing and decoration techniques
• Work efficiently in a pastry kitchen environment
• Understand basic ingredient functionality and sourcing
• Practice mise en place and kitchen hygiene protocols

Intake

September: 27 September – 29 November 2025 | 9:00-17:00

Duration: 10 weekends (Only Saturday)

Total Hours: 70

Hours per day: 7

Remark: Participants should be at least 18 years old at time of application

The listed price is inclusive of

• 1 student uniforms
• Application fees

About the Program:

The Immersive French Modern Cuisine program is designed for culinary enthusiasts, aspiring chefs, and entrepreneurs seeking to acquire essential culinary techniques.This 10-day training will teach you how to master the professional kitchen environment, select and prepare high-quality ingredients, and cook and present refined dishes from starters to main courses. You will apply both traditional and contemporary culinary techniques while uncovering the secrets behind French cuisine. Through practical, hands-on workshops, you’ll gain a strong foundation in modern cooking practices and learn to execute techniques inspired by the culinary philosophy of Chef Alain Ducasse.

 

Learning Outcomes:

At the end of this course, you will be able to

• Apply key cooking methods (roasting, poaching, sautéing, etc.)
• Execute foundational cuts and preparation techniques
• Cook and plate appetizers, main dishes, and garnishes with precision
• Apply both traditional and modern French culinary techniques
• Recreate emblematic dishes from the repertoire of Chef Alain Ducasse
• Demonstrate kitchen hygiene, safety, and mise en place best practices

Intake

September: 27 September – 29 November 2025 | 9:00-17:00

Duration: 10 weekends (Only Saturday)

Total Hours: 70

Hours per day: 7

Remark: Participants should be at least 18 years old at time of application

The listed price is inclusive of

• 1 student uniforms
• Application fees