Patisserie BTM
Eligible candidates:
Young people aged 29 or under with a vocational diploma (Patisserie Mention Complémentaire)
Duration and pace:
Two-year sandwich course: 13 weeks at the School between September and June, the rest of the time working in a bakery or patisserie
Conditions of admission – Applicants must:
- Have an identity card or an official residence permit that authorizes them to work in France
- Have a vocational diploma (patisserie Mention Complémentaire)
- Pass the placement test
- Sign an apprenticeship contract
Programme:
- Professional practical work
- Professional technology
- Organisation of work
- Innovation and sales
- Team management
- Management of production costs
- Customised training
- Professional vernacular
Cost:
Free course, excluding cost of professional clothes and briefcase (approx. €350). An order form will be provided by the School with a letter sent before the start of the new school year
Salary:
The apprentice’s monthly salary is calculated as a percentage of the minimum wage, depending on their age and year of study
Application procedure:
Submit a complete application file, with all the requested supporting documents. Only complete application files will be processed and examined by the admissions committee
Continuing training at the School:
Professional opportunities:
Sectors
- Artisan bakeries
- Retailers
- Patisseries
- Wholesalers
- Food industry
- Hotels and restaurants
- Catering
Types of jobs
- Pastry chef
- Confectioner
- Ice cream maker
- Caterer
- Manager
- Chef
Once they graduate, apprentices will be highly qualified, autonomous, and versatile professionals capable of producing patisseries, viennoiserie, confectionaries, ice cream, and savoury products. They will be able to prepare products intended for sale in shops and manage large-scale orders for buffets, cocktail parties, etc.
They will be able to coordinate and supervise teams in a production workshop, monitor the progress and the quality of production, while complying with hygiene standards throughout and ensuring the individual and collective safety of staff. They will be capable of suggesting technical and taste innovations. Are you ready to live your passion?