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“Patisseries of the world” seminar at the Institut Paul Bocuse

“Patisseries of the world” seminar with Cyrile Prudhomme - Universidad San Francisco de Quito and Chuon Yeow Tan - Institute of Technical Education in Singapore

“Patisseries of the world” seminar with Cyrile Prudhomme - Universidad San Francisco de Quito and Chuon Yeow Tan - Institute of Technical Education in Singapore

From May 30, 2016 until June 3, 2016

Baking and pastry is evolving and modernizing internationally in terms of shapes, taste combinations and products. From May the 30th to June the 3rd, students from the Institut Paul Bocuse’s Baking and Pastry Expertise specialization took part in a world patisserie seminar featuring meetings, lectures and culinary workshops.

This treat-themed week, which celebrated Latin American and Asia in particular, welcomed two training chefs from the Worldwide Alliance, a unique world platform for hospitality management education and the culinary arts created by the Institut Paul Bocuse. Cyrile Prudhomme, a pastry chef and chocolatier at the Universidad San Francisco de Quito, gave a demonstration about Latin American patisserie. Chuon Yeow Tan, a baker and pastry chef who teaches at the Institute of Technical Education in Singapore, shared his knowledge of Asian patisserie.

About the specialization Baking and Pastry Expertise
The specialization Baking and Pastry Expertise is open to young graduates and professionals who want to upgrade their skills and benefit from exposure to an innovative and creative way of viewing the international pastry and baking business.
This specialization helps to promote a highly qualified set of skills as well as extending its international influence, for the benefit of students and the profession.

Type :
School of Management - Bachelor Culinary Arts, Worldwide Alliance

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Institut Paul Bocuse Worldwide Alliance
Château du Vivier
69130 Ecully - France
Tel: +33 (0)4 72 18 09 86
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