Professional Baking & Pastry Field School

Professional Baking & Pastry Field School to Paris

Program Overview
Field School Dates: January 27 - February 11, 2018

 

In addition to learning about french culinary and baking culture, the program will also include travel to  Belgium to visit the Callebaut chocolate factory and the Puratos Bakery Ingredient Innovation Centre. In France, participants will visit the Lesaffre Yeast Company and attend Europain - A world bakery, pastry, ice cream, chocolate and confectionery trade show & exhibition.  Other activities may include visits to bakeries, patisseries, and schools. There will also be two free days in Paris to enjoy the sights.

See a presentation from the 2012 Baking field school.

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