Francois Dionot, President of L’Academie de Cuisine Announces a New Professional Pastry Arts Program, Evening Session

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L’Academie de Cuisine, the premier culinary school in the Washington, DC area, will offer an Evening Professional Pastry Arts Program beginning March 26, 2012. “Due to the success of the Evening Culinary Program and the wide demand for trained pastry arts graduates, L’Academie has launched an evening professional pastry arts program that is based on LAC’s daytime program, a Washington, DC training ground for some of the area’s most highly acclaimed pastry chefs”, stated Chef Francois Dionot, Founder and Director of LAC.

Swan Cream Puffs and Fruit Filled Cream Puffs

Washington has been steadily edging into the top ranks of dining destinations in the United States and L’Academie is responding to the rising demand for highly trained culinary and pastry talent

Chef Francois Dionot, Founder and Director of L’Academie de Cuisine (LAC), one of the ‘Top Ten’ culinary schools in the United States, is proud to announce that the school will add an evening professional pastry arts program. “Washington has been steadily edging into the top ranks of dining destinations in the United States and L’Academie is responding to the rising demand for highly trained culinary and pastry talent,” said Chef Dionot. The Evening Pastry Arts Program is specifically intended for those individuals who are passionate about making a career change and becoming a pastry chef, but must continue to work during the day. LAC’s Pastry Arts Program, Evening Session will begin on March 26, 2012. Classes will run three evenings during the week from 6:00 pm to 10:00 pm and Saturday, from 8:00 am to 4:00 pm for a total of 20 hours per week. The program includes lecture, demonstration and hands-on teaching techniques.

Classes are divided into three phases: Phase I (18 weeks) provides students with pastry fundamentals, building the theoretical foundation and technical skills necessary to become a successful pastry chef. Phase II (18 weeks) provides advanced kitchen training to enhance the students' overall understanding of the professional kitchen and encourage the development of a realistic attitude toward work in the pastry industry. Phase I and II run for nine months (total) with a one week break in between. For Phase III, students work a paid externship in a fine dining restaurant, catering company, hotel or bakery. After successfully completing the course, students are ready to take on the challenges of a pastry career.

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Barbara Cullen
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