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ECOLE GASTRONOMIQUE
BELLOUET CONSEIL
Cours pratiques
Cours longue durée
Démonstration
Conseils techniques
12 WEEKS LONG-TERM COURSE
For 23 years, the BELLOUET-CONSEIL GASTRONOMY SCHOOL has successfully
provided intensive two or three days courses, but with the growing demand for longer
courses, we have introduced a new 12 weeks training course, with the optional of 60
days of internship at one of the prestigious pastry shops in Paris, the world’s culinary
capital. By attending our course in our recently updated, located in the very center of
Paris you are given the opportunity to be trained by accomplished chefs in baking and
pastry arts, with individualized attention.
Our tailor-made programs are designed for beginners and aspiring chefs who wish to
improve their talents and are eager to enhance their careers as pastry chefs chocolate
makers, and ice cream makers. The maximum class size does not exceed 10 students.
The programs emphasize hands-on application of fundamental techniques, theorical
concepts, and discussion forums with professionals. Most of our courses are given in
English or French and our recipes books are available in both languages.
The Bellouet Conseil Gastronomy School is happy to meet your needs and provide you
with their exceptional and unique program in Paris
JM. PERRUCHON
Director of Bellouet Conseil
MOF Pâtissier
304–306 rue Lecourbe 75015 Paris Tél. 01 40 60 16 20 Fax. 01 40 60 16 21
E-mail : [email protected]
http://www.ecolebellouetconseil.com
SAS au capital de 39636,74 € - SIRET:353 896 582 00023 – RCS PARIS B 353896 582 (90 B 05684) – N° d’existence:11753768575 – N°TVA Intercommunautaire FR 23353 896 582 – Code APE 8559A
ECOLE GASTRONOMIQUE
BELLOUET CONSEIL
Cours pratiques
Cours longue durée
Démonstration
Conseils techniques
12 WEEKS LONG-TERM COURSE
Reception, Presentation of the course at Bellouet Conseil and the program
1 : Traditional pastry making :
Choux pastry, Chocolate éclairs, Paris Brest, St Honore, Mille Feuille…
2 : Viennoiserie and Basic dough :
Pastes with butter, tart lining, with pie and their applications. Puff pastries, Croissants,
Brioches, etc. A whole new tart range …
3 : Special tea cake and cakes for tearoom:
Introduction of tea time, Simple desserts, Tea cakes, Long conservations
4 : The cakes tradition and evolution a range of dessert :
Innovations adapted to rational work, biscuits, Dacquoises, Traditional cream, Fruit
mousse, Bavaroise, Assembly, Completions, Decorations. A top-of-the-range set.
5 : Small individual cakes :
A superb range of small cakes to the current taste, Forms various, Assemblies, Glazing,
Completions and decorations of fruits, Chocolate…
6 : Small petits fours :
A complete an innovative range of small petits fours, Small biscuit petits fours, Almond
pastes, Sablés…..And especially to learn famous Paris macaroons…
7 : Applications and Evolution
Individual practical training on Entremets, Small Individual Cakes. Control and evaluate
students on different items.
8 : Festival of the chocolate Initiation
ABC of the chocolate, crystallization, Moulding, Excellent interiors of individual chocolate,
Steeping, Fork work, and Coating machine Decorations. Techniques of decorations.
9 : Plated desserts :
Hot desserts, Cold desserts, Frozen desserts, Presentation, Decorations.........
Always innovations for the restaurants.
10 : Confectionery and its diversities of Candies :
Nougats of Monthélimar, Caramel, Special jams, Marshmallows, Fruits Pastes, Best
recipes to learn and succeed of beautiful specialties
11 : The delicatessen :
Quiches, Tortes, Pots, Glass casings, Small salted petits fours for the receptions
12 : Decorative sugar work :
The bases of pull sugar and blown sugar, Learn how to prepare display unit, Assemble,
Decoration
304–306 rue Lecourbe 75015 Paris Tél. 01 40 60 16 20 Fax. 01 40 60 16 21
E-mail : [email protected]
http://www.ecolebellouetconseil.com
SAS au capital de 39636,74 € - SIRET:353 896 582 00023 – RCS PARIS B 353896 582 (90 B 05684) – N° d’existence:11753768575 – N°TVA Intercommunautaire FR 23353 896 582 – Code APE 8559A
ECOLE GASTRONOMIQUE
BELLOUET CONSEIL
Cours pratiques
Cours longue durée
Démonstration
Conseils techniques
SCHEDULE OF THE LONG-TERM COURSES :
Mondays - Thursdays : 8.30 a.m to 12.30 p.m & 1.30 p.m to 5.00 p.m.
Fridays
: 8.30 a.m to 12.30 p.m
The 12-week training for a total of 432 hours (36 hours a week)
MEALS :
Breakfast is provided every working day from 8.00 a.m.Lunch should be prepared by the
students. The students can either bring their own packed lunch.
HOUSING / ACCOMODATION:
The accommodations is the responsibility of each students, you can also search an
apartment on the web site:
http://francelodge.fr http://www.lodgis.com http://www.locaflat.com
THE « BELLOUET-CONSEIL » OUTFITS :
The Bellouet-Conseil prepares for the outfits.
- 3 Pastry jackets with the logo of Bellouet Conseil
- 2 Pairs of trousers
- 3 Working aprons
The “Bellouet-Conseil” outfits must be worn during the courses. The working shoes and
the cleaning are at the cost of the students.
The size
Jacket
The Girth of the
Chest (cm)
77/83
84/90
91/97
98/104
105/112
113/120
121/128
129/136
137/144
size
38/40
42/44
46/48
50/52
54/56
58/60
62/64
66/68
70/72
Trousers
72
36
The waist (cm)
76
38
0
80
40
84
42
1
88
44
92
46
2
98
48
102
50
108
52
3
112
54
4
118
56
122
58
126
60
5
130
62
6
TARIFF :
The fee includes :
-The recipe-books handed over every week according to the theme
- Ingredients used during training
-The “Bellouet-Conseil” working outfits (see above)
- Breakfast during the 12 weeks
Session 2014 : 11362 €: for foreign students
Session 2015 : 11760 €: for foreign students
st
Valid on the invoice issued after January 1 2014
PAYMENT :
1 : For a definitive application, Bellouet Conseil kindly asks you for a deposit of 30% of
the total amount or total amount of course charge.
2 : The payment of balance will be required 30 days before the course starts.
304–306 rue Lecourbe 75015 Paris Tél. 01 40 60 16 20 Fax. 01 40 60 16 21
E-mail : [email protected]
http://www.ecolebellouetconseil.com
SAS au capital de 39636,74 € - SIRET:353 896 582 00023 – RCS PARIS B 353896 582 (90 B 05684) – N° d’existence:11753768575 – N°TVA Intercommunautaire FR 23353 896 582 – Code APE 8559A
ECOLE GASTRONOMIQUE
BELLOUET CONSEIL
Cours pratiques
Cours longue durée
Démonstration
Conseils techniques
CONDITIONS
Cancellation, the date of 30 days before the first date of the course, the deposit will be
refunded to the students, however, we charge 200 € for our paper works cost.
The cancellation after the date of 30 days before the course, the total amount of the
deposit will not be refunded. Any cancellation must be made in written form, by fax,
email or letter. In the case of damage or medical reason, the total amount will be
refunded, however, we charge 200 € for our paper works cost. The courses will be held
with a minimum inscription of three students. Bellouet-Conseil reserves the right to
cancel a session if that condition is not fulfilled.
VISA :
If you are a foreigner, you do not need a visa for a stay of less than 3 months, however,
your passport must be effective for at least 6 months. If you stay for over 3 months, you
need to obtain a visa « Visiteur Longue Durée » at French embassy in your country.
Once we received your application, we will send you a certification of your registration
which you will need for your visa application.
INSURANCE :
The student should be covered by insurance for corporal and (or) material damages done
to or caused by him during this formation and internship.
With your application form, we kindly ask you to send us a certification of your insurance.
If you need more information, please contact;
Assurances Courtages Services – ACS
www.assistance-etudiants.com
153, rue de l’Université 75007 Paris
Tél : 00 33 (0)1 40 47 91 00 Fax : 00 33 (0)1 40 47 61 90
Email : [email protected]
SESSION DATES:
- From 05th May 2014 to 25th July 2014 (FULL)
- From 25th August 2014 to 14th November 2014(FULL)
- From 17th November 2014 to 06 February 2015
- From 09th February 2015 to 30th April 2015
- From 04th May 2015 to 24th July 2015
304–306 rue Lecourbe 75015 Paris Tél. 01 40 60 16 20 Fax. 01 40 60 16 21
E-mail : [email protected]
http://www.ecolebellouetconseil.com
SAS au capital de 39636,74 € - SIRET:353 896 582 00023 – RCS PARIS B 353896 582 (90 B 05684) – N° d’existence:11753768575 – N°TVA Intercommunautaire FR 23353 896 582 – Code APE 8559A
ECOLE GASTRONOMIQUE
BELLOUET CONSEIL
Cours pratiques
Cours longue durée
Démonstration
Conseils techniques
Long Duration Course Application Form
Date of course from
/
/ 20
Do you wish to do an Internship?(
Miss( ) Mrs.( ) Mr ( )
First Name:
Date and Place of Birth-----Nationality-------------------Blood type--------------Speaking Language ----
to
) No (
/
Date
/
/
.
/20
) Yes---for (
) days (maximum 60 days)
Last Name:
Size : Jacket _____ Trousers______
Recipe book ( )French ( )English
Personal Address
No. and Street---------------City---------------------------Zip Code---------------------Country----------------------Email-------------------------Telephone-------------------Fax---------------------------Portable----------------------Personal Contact for Emergency
Family Name
Last Name
Email
Telephone
Fax
Portable
Payment
( ) Cash ( ) Check ( ) Credit Card (Visa or Master)No.
.
Expire date
/
/
(Date/Month/Year)
( ) Bank transfer---Please send us a copy of your remittance by fax or email.
For the registration, please send us this form by email of fax then post the originals of
following documents.
1 photo
- 1 curriculum vitae
1 copy of the passport or ID
- 1 copy of your insurance
Deposit of 3000 euro from the total fee of the course
Your registration will be definitively confirmed only with a deposit of 3000 euros. In the case of wire
bank transfer, please send us a copy of your remittance by fax or email within 2 weeks after
sending this application form.
304–306 rue Lecourbe 75015 Paris Tél. 01 40 60 16 20 Fax. 01 40 60 16 21
E-mail : [email protected]
http://www.ecolebellouetconseil.com
SAS au capital de 39636,74 € - SIRET:353 896 582 00023 – RCS PARIS B 353896 582 (90 B 05684) – N° d’existence:11753768575 – N°TVA Intercommunautaire FR 23353 896 582 – Code APE 8559A