Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

Diploma: Sous Chef Patissier - Boulanger

Length: 20 weeks day, 40 weeks evening, 748 clock hours

This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, freezing, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier. See our Class Schedule for Program B start dates.

Level I: Apprenticeship (10 Weeks Day/20 Weeks Evening)
Pies Tarts and Dough Quiches Danishes Cakes Petits Fours	Chocolates Candies Breads Ice Cream and Sorbets Viennoiserie Pate A Choux Entremets
Level II: Intermediate (5 weeks Day/10 weeks Evening)
Classic and Modern Cakes Cake Decoration Pastries French Cookies Chocolate Bonbons	Light Cakes Croquembrouche Wedding Cakes Sugar Decoration Regional and International Breads
Level III: Advanced Baking & Pastry (5 weeks Day/10 weeks Evening)
Wedding Cakes Sugar Decoration Center Piece	Banquet Desserts Chocolate Techniques