Patisserie BTM

Are you passionate about patisserie
and want to learn more and widen your understanding?

Our Patisserie “Brevet Technique des Métiers Pâtissier” (BTM) is a state-recognised level IV course recorded with the RNCP. This course allows students to split their time between the school and work experience, in order to put into practice the skills acquired at the school while familiarising themselves with the world of work, its atmosphere, its codes, and its pace. Only in French.

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?

The workshop in detail

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

Certificate courses

Patisserie BTM

Are you passionate about patisserie and want to learn more and widen your understanding?

The workshop in detail

Are you passionate about patisserie
and want to learn more and widen your understanding?