During this programme, students, already trained in classic pastry making, will extend their skills in the field of pastry, particularly by learning:
- How to create innovative recipes, using the design and structure of new ingredients and products
- Healthy nutritional and wellness practices
- The latest technological trends in pastry
- The creation and innovation in an experimental approach. This research will take into account the choices of current consumers in terms of wellness and dietary guidelines
- How to design pastries using sugar / flour substitutions
- How to work on allergen-free products
- The choice and dosage of plant-based alternatives to animal fats
- How to select milled whole grain flour varieties and ancient grains
Thanks to the techniques learned as part of this training, graduate students will be able to adapt to the multiple needs of consumers, by producing, depending on the case, a more dietary, vegan, gluten-free, lactose-free or even sugar-free pastry, adapted to diabetics.
Evaluation methods: Evaluation is carried out against the educational objectives established for each chapter, as well as against the educational objectives of the program as a whole. Different assessment methods are put in place, including among others: practical assessment, practical examination, theoretical examination, presentation of practical work based on the educational objectives of the lessons and self-assessment, as well as the creation of a culinary file: collection of products produced by the student during their training.
