The school’s employees are fully devoted to ensuring the success of all its students’ professional plans,
young and old alike. Our training staff is recognized for its expertise, its educational methods, its diversity, and its complementarity.
Our training staff are responsible for teaching the bakery and patisserie craft to novices as well as dispensing advanced courses for professionals. They all have a vocation to pass on their expertise with passion and professionalism.
The teaching staff prepare students for general exams (French, applied sciences, English, mathematics, PE, history, geography, applied arts, etc.)
The training assistants are the go-between for the administrative staff, the apprenticeship tutors, and the students.
We are committed to maintaining a close relationship with students. Every student is unique and their progress must be monitored closely to help them achieve their goals. There are a maximum of 12 students per class in both bakery and patisserie courses.
Discover our team :
Cyril Chainai
Patisserie teacher
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Christophe Masselin
Patisserie teacher
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Stéphane Lolive
Patisserie teacher
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Katarina Dimitrijevic
Administrative assistant
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Jennyfer Kervran
Bakery and patisserie teacher
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Isabelle Helsens
Communication manager and head of continuing training development
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Emmanuel Hurault
Head of pedagogy
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Christine Couval
Management/accountancy teacher
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Stéphane Philippot
Manager of Teaching Staff
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Jean-Marc Serra
Patisserie teacher
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Aurélia Pfeiffer
Bakery and patisserie teacher
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Bernard Leblanc
Bakery teacher
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Fabien Pavy
Bakery teacher
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