French Pastry
Certified by Ferrandi Paris & Sharena Fabrika
Introduction to Fundamentals of French Pastry
This 2-week short course is designed for anyone curious about the world of French pastry and eager to try professional techniques in a supportive, hands-on environment.
Duration: 2 Weeks (70hrs)
Start options: May or July
Language: English
Guided by expert chefs, you’ll practice the essentials of pastry-making: from doughs and creams to assembling and decorating simple desserts. Along the way, you’ll explore some of the iconic recipes of the French pastry tradition, learning how to prepare, finish, and present them with confidence.
Your days will be filled with chef-led demonstrations, hands-on practice, and moments of tasting and reflection – a balance that makes learning both structured and inspiring.
Certification
Graduates receive a Basic Certificate of Introduction to French Pastry
(Ferrandi Paris & Sharena Fabrika).
This program is perfect for food enthusiasts, beginners curious about the professional pastry world, or those considering one of our longer Professional Certificates. It’s a sweet introduction to the craft of French pastry. The course is open to all. No previous knowledge required, just enthusiasm and a sweet tooth.
Professional Certificate in French Pastry
The French Pastry Program is a 16-week immersive course that invites you into the world of classic and contemporary French pastry. Designed for aspiring professionals and passionate learners alike, it balances hands-on practice with essential theory, giving you the confidence to prepare, present, and evaluate a wide variety of pastry creations.
Duration: 1 Semester ( 16 weeks, 560hrs)
Start options: August or January
Language: English
Step by step, you will learn to master the techniques that form the backbone of the pastry arts: pâte à choux and éclairs, puff pastry, fruit tarts, brioches, entremets, macarons, petits gâteaux, and chocolate bonbons. Each recipe becomes an opportunity to sharpen precision, creativity, and consistency – whether you are piping delicate choux, laminating layers of puff pastry, or tempering chocolate to a perfect shine. Along the way, you will also explore complementary skills like custards, creams, and decorative elements that transform pastries into professional-level creations.
Beyond the kitchen, the program covers theory in entrepreneurship, kitchen organization, food safety, and commercial presentation – essential knowledge for anyone who wants to work in a professional pastry shop, café, or catering business, or even to start their own venture. Every training day follows a clear rhythm: a chef’s briefing, step-by-step demonstration, guided production, and finally, a convivial tasting session to refine your palate and evaluate quality.
By the end of the program, you won’t just know how to bake pastries — you’ll understand how to work like a pastry chef, organizing your time, managing supplies, and presenting your products with both skill and artistry.
Certifications
Graduates receive:
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The Professional Certificate of French Pastry (Ferrandi Paris & Sharena Fabrika)
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The EU Professional Qualification Level – Pastry Chef (Bulgarian Ministry of Education)
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