PROFESSIONAL COURSES
Dates and availability Prices Registration Gallery and program
The Bellouet School welcomes you in their laboratories, well situated in the centre of Paris with a team of highly qualified professionals. We are ready to listen to your needs and with the high demands of our trade, we offer 36 different courses to perfection your skills. Many professionals have already intrusted their professional development at our school and we believe that our courses are enormously beneficial and very motivating.
Our practical courses are made up a maximum of 12 people, with each participant making the recipes, biscuits, cream, glazes and finishing. A recipe file is given at the beginning of each course to be able to follow the programme. A final presentation allows you to take photos and of course taste all the products.
We try in all our courses to simply, rationally and efficiently make our recipes to facilitate the transition into your working environment.
I thank you for the trust that you place in our School and it would give me great pleasure to welcome you the Bellouet Conseil School in the near future.
Jean Michel Perruchon
Directeur de l'école Bellouet Conseil
PRICES
Dates and availability Prices Registration Gallery and program
- 2 DAYS PASTRY COURSE 985 €
- 3 DAYS PASTRY COURSE 1480 €
SPECIAL OFFER 2024-2025 !! -10% OFF for 2 course reservations !!
Our professional courses are conducted in French.
English recipe book is avaialble, except the courses by the guest chefs.
REGISTRATION
Our professional courses are conducted in French.
Please check course availability before making an online reservation Dates
1 : Please make online registration. We do not accept any registration by telephone.
2 : A quote will be addressed to you by email following the reception of your online registration.
3 : Complete your reservation by online course fee payment. All registrations will not be finalised until any payment has be made.
4 : Approximately 10 days before the course and letter will be sent to you by email which will indicate the times of the course and the closest Metro station.
You must make this directly with your chosen hotel, close to our school. Please do not hesitate to ask for a discount as our students often use these hotels and some hotels often offer a reduction for our students.
Hotel De La Paix - 3 min by walk
43 rue Duranton 75015 Paris Tél 01 45 57 14 70 www.paix-paris-hotel.com
Hôtel de la Convention Montparnasse
- 10-15 min by walk
41, rue Alain Chartier - 75015 Paris
Tél : +33(0)1 48 28 43 00
www.conventionmontparnasseparishotel.com
All cancelation must be written either by email, or post, any cancelation made between one month and 15 days before the date of the course will incur a management fee of 120.00€ ttc to the School. Under the 15 day period the totality of the amount will be paid to the school and an ulterior date with be given to complete the course at another time.
Bellouet Conseil School withholds the right to cancel any course due to insufficient numbers and will inform any participants by email 10 days prior to the course commencement date. The total expense due to cancellation i.e. hotel bookings, plane tickets and / or costs are not at our charge.
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PRACTICAL INFORMATION
- COURSE HOURS: 8h30 - 17h30
- Last day presentation is made at 16 h00
- Students are strictly required to wear a chef jacket and safety shoes during the course.
- All materials and equipments are provided by Bellouet Conseil School.
- Lunch is between 12h15 - 13h30, and included in the price of the course.
GALLERY AND PROGRAM
BEST OF BELLOUET CONSEIL - " GRAND BEST OF"
Entremets, Petits Gâteaux, Viennoiseries, some Tarts, Tea cakes, an assortment of recipes and nice way to discover our universe during 3 days.
2025 : 17 + 18 + 19 February / 07 + 08 + 09 April / 12 + 13 + 14 May / 01 + 02 + 06 September / 24 + 25 + 26 November
In Aix en Provence - France : 05 + 06 + 07 May
Details
CHOCOLATE SWEET « MACHINE COATING »
To improve your chocolate making skill, discover an original range of chocolates, with different textures, flavours and combinations, decorations for machine enrobed and moulded chocolates.
2025 : 13 + 14 + 15 January / 10 + 11 + 12 March / 30 June + 01 + 02 July / 13 + 14 + 15 October
Details
ARTISTIC CHOCOLATE SHOW PIECES (Advanced level)
Learn different techniques to make a chocolate show piece, soft mouldings, sculpture in chocolate and imitation etc. Techniques for assembly of chocolate pieces. Know-how for competitions. English recipe book is not available for this course.
2025 : 24 + 25 + 26 March / 07 + 08 + 09 July / 17 + 18 + 19 November
Details
NEW !! EASTER CHOCOLATE CARACTERS 2025
Always new creations of egg and sphere form chocolater caracters for Easter, around the most popular themes of children. We have also selected some former pieces, re-looked and transformed. Vey stylish pieces, and also ideas to bring someting new to sublimate your sales of Easter chocolate caracters.
2025 : 03 + 04 + 05 February / 10 + 11 + 12 February / 24 + 25 + 26 February / 03 + 04 + 05 March
Details
INTODUCTION OF CHOCOLATE SHOWPIECE (All levels)
You want to deepen your knowledge of chocolate, developper a theme, learn to make 3D mould for structure, realize elaborated flower, have an approach to sculture... Basics to acquire the keys to make a artistic chocolate show piece.
Limited place : 7
2025 : 20 + 21 + 22 January / 14 + 15 + 16 April / 26 + 27 + 28 May / 26 + 27 + 28 August / 01 + 02 + 03 December
Details
NEW !! SECIAL CHRISTMAS LOG CAKES "SEASON 6"
To success the end of year celebration, it is to propose the customer always new products, original flavour and decoration, but also with some classic flavours, tastsry log cakes, without forget rational production. A course not to miss.
2025 : 15 + 16 + 17 July / 08 + 09 + 10 September / 15 + 16 + 17 September / 22 + 23 + 24 September / 06 + 07 + 08 October
Details
ENTREMETS "EPURES ET MODERNES"
Simple and elaborated, a range of Entremets desserts with classique flavour and some originalities. Comme to discover rational Entremts desserts, rapide to assembly and finish, also assemply in frame to make individual cake.
2025 : 10 + 11 + 12 March / 12 + 13 + 14 May / 23 + 24 + 25 June / 10 + 11 + 12 November
Details
ENTREMETS SIMPLE "SAVEUR ET GOURMAND"
To start a range of simple Entremets desserts, you will learn the fan form decoration, with simple and rapid assembly, round form, traditional flavour and rapid decoration.
2025 : 17 + 18 + 19 February / 21 + 22 + 23 July / 13 + 14 + 15 October
Details
ENTREMETS PRESTIGE "PATISSIER AUTHENTIQUE"
Is the Entremts desserts your specilaity? For your creativity : crunchy, variation of texture, original flavours, finely worked decoration. This course brings you a range of prestige Entremets desserts.
2025 : 27 + 28 + 29 January / 31 April + 01 + 02 May / 02 + 03 + 04 June/ 01 + 02 + 03 December
Details
CAKES FOR END OF YEAR CELEBRATION
Always ready to bring you some new proudcts for the end of year celebration, with savory puff pastries, entremets for New Year, new Galettes des Rois for Epiphanie. A course to prepare the end of year celebration.
2025 : 29 + 30 September + 01 October
Details
FRENCH BAKERY BY LUDOVIC RICHARD M.O.F. Boulanger
This course is destinated to Baker, Pastry chef and Restaurant, who want to discover or relearn the base of French bakery, technique and recipes adapted to your company. Come to discover classic French breads - Pain de Tradition Française, also a range of Pains spéciaux, small breads for restaurant, aromatic flavor or different flours - Epeutre, buckwheat flour, flours ground on a stone millstone...), fermented with different method and yeast. You will find also some viennoiseries products for breakfast or snacks.
2025 : 31 March + 01 + 02 April / 24 + 25 + 26 November
Details
CLASSIC & TRADITIONAL FRENCH PASTRY 1 - ALL LEVELS
Learn the techniques and basics of French pastry. Choux pastry, puff pastry and many other classic including ; Mille-feuille, éclairs, religieuses, Paris Brest, St. Honoré, Crème Brûlée, Flan pâtissie and the Opera etc.
2025 : 22 + 23 + 24 + 25 April / 01 + 02 + 03 + 04 September
Details
GATEAUX DE VOYAGE AND TEA CAKES - ALL LEVELS
Learn about classic and modern tea cakes with a long shelf life, in a range of flavours including chocolate marbré, orange and nuts as well as other different types ;extra soft cakes and modern finishes !
2025 : 12 + 13 + 14 + 15 May / 15 + 16 + 17 + 18 September
Details
PETITS FOURS AND MACARONS - ALL LEVELS
Discover a whole range of Petits Fours ! Dry (Sablés, Spéculoos etc.), Soft (Madeleines, Financiers, Moelleux/ Soft), Fresh (with modern decorations) and Authentic Macarons in an abundance of colour and flavours (Caramel, Chocolate, Tea, Fruit and more !).
2025 : 10 + 11 + 12 June / 20 + 21 + 22 + 23 October
Details
PATISSERIE CLASSIQUE ET TRADITIONNELLE 2 - TOUT NIVEAU
Learn the second part of classic French pastry,: Classic Baba, Lemon tart, Chocolate tart, Apple tart, Entremets : Succès, Royal chocolat, Trois Chocolats, Fraisier, Charlottes, Galette des rois etc
2025 : 28 + 29 + 30 April / 08 + 09 + 10 + 11 September
Details
VIENNOISERIES AND DOUGH BASES - ALL LEVELS
Discover the techniques of our unmissable viennoiserie dough bases, with an assortment of classics and modern products. See the various folding techniques, multi-coloured type viennoiseries and different finishes; brioche, croissant, pain au lait, pain au chocolat, pain aux raisins (snails),
2025 : 05 + 06 + 07 + 08 May / 22 + 23 + 24 + 25 September
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TRADITIONAL AND MODERN TARTS - ALL LEVELS
Get to know the basic pastry doughs including sweet pastry and shortcrust pastry for the lining of tarts with all different fillings and flavours ! Discover various classic and modern tarts. These include rustic apple tart, tarte tatin, fruits tart, seasonal tarts and finished off with various
decorations.
2025 : 19 + 20 + 21 + 22 May / 29 + 30 + Spetember + 01 + 02 October
Details
ENTREMETS TRADITION AND EVOLUTION - ALL LEVELS
In producing our classic and more evolved entremets, we put into practice previously acquired in the creation of sponges, sablés, crumbles, different fillings – traditional / light cream based, mousses, compotes, jellies, fruits confits, which we assemble and finish off with our mirror glaze and various other types of decoration.
2025 : 26 + 27 + 28 May / 06 + 07 + 08 + 09 October
Details
SMALL INDIVIDUAL CAKES - ALL LEVELS
You will discover a range of small individual cakes in all different flavours, with attention to the marriage of flavours, textures and techniques. Application and practice of techniques of finishes.
2025 : 02 + 03 + 04 + 05 June / 13 + 14 + 15 + 16 October
Details
PLATED RESTAURANT DESSERTS, ICE-CREAM AND SORBETS - ALL LEVELS
Learn techniques and in particular the presentation of restaurant desserts in the creation of hot / cold original plated desserts. As well as this subject, you will also cover the universe and science of ice-creams and sorbet.
2025 : 30 June + 01 + 02 + 03 July / 03 + 04 + 05 + 06 October
Details
INTRODUCTION OF CHOCOLATE WORKS - ALL LEVELS
Get to know the different types of chocolate and learn the basic techniques of their production, Crystallization, molding and hand-dipping, with our introduction to chocolate! Here you will discover an array of exciting flavours and many decoration techniques.
2025 : 16 + 17 + 18 + 19 June / 27 + 28 + 29 + 30 October
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BASIC BOULANGERIE AND SNACKING - ALL LEVELS
Learn basic Recipes and techniques of French bakery in the creations of unmissable traditional baguette and traditional breads, including theory about different flours and technology of fermentation. Production of some snacking - sandwiches.
2025 : 23 + 24 + 25 + 26 June / 10 + 11 + 12 November
Details
ICE CREAMS, SORBETS AND FROZEN DESSERTS
Discover a range of ice creams and sorbets for your take away sales. Easy production of cakes, with different fillings, different sauces, verrines/take-away cups, ice cream sticks and more.
2025 : 19 + 20 + 21 May / 27 + 28 + 29 October
Details
NEW!! FROZEN DESSERTS CREATIONS OF EMMANUEL RYON MOF GLACIER
Emmanuel Ryon Meilleur Ouvrier de France Glacier, Winner of pastry world cup and former instructor of Bellouet Conseil school. Very skilled technicien on taste and flavours. He will share his recipe and knowledge on the frozen desserts. A course not to be missed.
2025 : 01 + 02 + 03 September
Details
THE CREATIONS OF JULIEN ALVAREZ Winner of Pastry World Cup (Language : Only in French – English supports are not available)
Julien Alvarez former teacher at l'Ecole Bellouet Conseil has been the pastry chef at famous pastry shops and luxury hotels. Today he is kwon by his creativities and his professional quality. He will share with you his latest creations of petits gâteaux, tea cakes and plated desserts.
2025 : 16 + 17 + 18 June
Details
MODERN VIENNOISERIES BY MICKAEL MARTINEZ (Language : Only in French – English supports are not available)
Having an extensive experience in great companies, very creative folding techniques, Michaël makes you discover a range of tasty viennoiseeries, very mastered , with different dough, croissant, puffed brioche paste...The creations for daily sales The rational and efficient products which escape from the ordinary.
2025 : 12 + 13 + 14 May
Details
NEW!! ARTSTIC SUGAR SHOWPIECE BY GABRIEL LE QUANG MOF PATISSIER (Advanced level Language : Only in French – English supports are not available)
Very creative Gabriel Le Quang will share with you his passion for the pulled sugar, blown sugar, with all of his new technique which he had finalized to obtain the MOF title. Unique course at Bellouet Conseil not to miss !
Limited number of place : 6
2025 : 22 + 23 + 24 April / 15 + 16 + 17 September
Details
ARTISTIC SUGAR SHOWPIECE BY JONATHAN MOUGEL MOF PATISSIER (Advanced level Language : Only in French – English supports are not available)
Come to share and learn the technique of artistic sugar works of Jonathan Mougel. How to apprehend an artistic sugar showpiece, realization of flower, ribbon and assembly of one showpiece for competition, or artistic presentation.
Limited number of places : 6
2025 : 10 + 11 + 12 February
Details
ARTSTIC CHOCOLATE SHOWPIECE BY STEPHANE LEROUX MOF PATISSIER (Advanced level Language : Only in French – English supports are not available)
Course to realize your artistic chocolate showpiece appling thechnique of moulding, sculpture and assembly...Lean the form, volume and proportion.
Limited number of place : 7
2025 : 15 + 16 + 17 September
Details
NEW !! THE CREATIONS OF MIQUEL GUARRO
Spanish young talented and creative pastry chef, and good instructor. The course on small individual cakes, with new concept and creative, entremets and tarts.. modern assembly and decoration. New vision of pastry.
2025 : 06 + 07 + 08 October
Details
ARTISTIC CHOCOLATE SCULPTURE BY CHRISTOPHE MOREL (Language : Only in French – English supports are not available)
Certainly, the most creative and known, come to realize your own chocolate showpiece beside of Christophe Morel. You will learn chocolate sculpture, coloring with spray gun, polishing. Limited number of place : 7
2025 : 28 + 29 + 30 April / 05 + 06 + 07 May
Details
NEW !! THE CREATIONS OF VINCENT GERLAIS (Language : Only in French – English supports are not available)
Talented man, great pastry chef, entrepreneur, Vincen Guerlais is also the president of Relais Desserts. A stage of small individual cakes, entremets desserts, tarts, rational assembly, ideas for organisation of peoducation, decoration variation and tasting.
2025 : 08 + 09 + 10 September
Details
MODERN SANDWICHES AND SNACKING BY PEYO NOBRE (Language : Only in French – English supports are not available)
Following to the consumption trend and balanced diet, working on colorful and tasty fresh products. This 3 days course with Peyo Nobre will bring to you some original recipes with original finition, value for your savory sales in your boutique.
2025 : 29 + 30 September + 01 October
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CHOCOLATE AND TRADITIONAL CONFECTIONERY BY FREDERIC HAWECKER M.O.F. Chocolatier (Language : Only in French – English supports are not available)
A new range of chocolate and confiserie with using large number of techniques by MOF Chocolatier 2011, Nougat, Fruits Jelly, Caramel, Reglisses, Chocolate bar, Tablettes etc.
2025 : 17 + 18 + 19 March / 22 + 23 + 24 September
Details
THE CREATIONS BY JONATHAN MOUGEL M.O.F. Pâtissier (Language : Only in French – English supports are not available)
MOF pastry chef of 2019, teacher since 16 years in France and foreign countries, Jonathan Mougel signes tasty and mindful pastry with pleasure. Discover his univers acrosse a wide range of small individual cakes, tarts and entremets.
Course in May : Program
Course in October : Program
2025 : 05 + 06 + 07 May / 13 + 14 + 15 October
Details
THE CREATIONS OF GABRIEL LE QUANG MOF PATISSIER (Language : Only in French – English supports are not available)
Very happy to receive Gabriel, one of the latest MOF Pâtissier 2023, he was our regular guest before. He will present his creations of small individual cakes, original tartlettes and entremets. He will also share with you his professional experiences.
2025 : 17 + 18 + 19 February
The Créations for end of year celebration 2025 : 20 + 21 + 22 October
Details
SEACRETS OF PANETTONE AND ITALIAN SPECIALITIES BY LUIGI BIASETTO Winner of pastry world cup (Language : Only in French – English supports are not available)
Certanly the most talented pastry chef in Italy, Luigi deliver you the seacrets to success your panettone, focaccia ventitienne, italian biscottis, assortment, viennoiseies with leaven. Very specific on technologie, he will bring you the knowlege on interaction of ingredients, seacrets on fermentation. (Course and recipes in French)
2025 : 02 + 03 + 04 June
Details
THE CREATIONS OF JM PERRUCHON – MOF Pâtissier (Language - only in French, English supports is available )
With a never-ending desire of presenting new patisserie, Jean-Michel Perruchon offers you original creations; entremets, petits gateaux and tartelettes – all in his style ! As usual, the recipes can be easily and directly applied in production the next day!
2025 : 10 + 11 + 12 February / 26 + 27 + 28 May / 03 + 04 + 05 Nobember
Details
UNIVERS OF ICECREAM AND SORBETS BY ALAIN CHARTIER MOF GLACIER (Language : Only in French – English supports are not available)
Understanding the technology, fabrication process and regulation related to a range of icecream. Alain Chartier - MOF Glacier shares his creations applied to his variaty specialities, Verrines, Frozen entremets, Frozen small individual cakes. A great experience with a "man of ground."
2025 : 10 + 11 + 12 March
Details
FAIRY PETITS FOURS, MACAROONS AND PRODUCTS FOR ADDITIONAL SALES
A beautiful new range of “Petits Fours”, stylish and modern, dry and soft. Simple products to prepare for your boutique, different packaging especially for "take-away". Products of long conservation including macarons and their various fillings.
2025 : 03 + 04 + 05 February / 10 + 11 + 12 March / 14 + 15 + 16 April / 16 + 17 + 18 June / 27 + 28 + 29 October
Details
BISTRONOMIC RESTAURANT DESSERT & CAFES GOURMANDS
Plated desserts at Bistro - Brasserie, simple to plate, focusing on seasonal products without over preparation. You will also see some Cafés Gourmands. New desserts for your next restaurant service!
?2025 : 24 + 25 + 26 March / 23 + 24 + 25 June / 17 + 18 + 19 November
Details
STREET FINGER PASTRY SAISON 2 (all levels)
2025 : 03 + 04 February / 17 + 18 March / 28 + 29 April / 02 + 03 June / 21 + 22 July / 26 + 27 August
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SMALL INDIVIDUAL CAKES « THROUGH THE SEASONS »
A range of seasonal cakes keeping with today’s flavours, using exotic fruits and berries for summer and nuts and chocolate for autumn/ winter. With modern decoration techniques.
2025 : 13 + 14 + 15 January / 28 + 29 + 30 April / 15 + 16 + 17 July / 24 + 25 + 26 November
Details
SPECIAL CHOUX PASTE PRODUCTS AND MODERN ECLAIRS ( for all levels )
Choux pastries are one of the great classics of French pastry and one of the highest selling. Discover the basic recipes of high quality, together with new original decorations and flavours for your customers and for boosted sales!! Paris Brest, St Honoré etc...
2025 : 13 + 14 + 15 January / 24 + 25 + 26 February / 22 + 23 + 24 April / 07 + 08 + 09 July / 26 + 27 + 28 August / 03 + 04 + 05 November
Details
COURSE!! PETITS GÂTEAUX <EMOTION>
In this course, you will find new and original creations of our specialty; petits gateaux! The bases of which will be: chocolate, puff pastry, fruits, praliné and coffee. More new products for you and your customers!
?2025 : 27 + 28 + 29 January / 07 + 08 + 09 April / 23 + 24 + 25 June / 26 + 27 + 28 August
Details
PETITS GATEAUX « ELEGANTS ET RAFFINES »
Certainly, it is our specialty, a range of new small individual cakes - original creations. We propose the petits gâtedaux with seasonal flavour, rational assembly, assembly in frame, also some vegan products.
2025 : 17 + 18 + 19 Februaryh / 19 + 20 + 21 May / 20 + 21 + 22 October
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PETITS GATEAUX BELLOUET CONCEPT « INNOVATION »
To use and rationalize the assembly, use one recipe of biscuit for 4 different biscuits, one confit which could be the base of mousse or cream for decoration... A challenge for another possibility to design rapid production in good quality.
2025 : 17 + 18 + 19 March / 10 + 11 + 12 June / 30 June + 01 + 02 July / 29 + 30 September + 01 October / 10 + 11 + 12 November
Details
ORNAMENTAL TIERED CAKES AND DECORATION
New decoration techniques, traditional tiered cakes, French style wedding cakes and modern style croquembouches with pulled sugar and pastillage, for birthdays, anniversaries, engagements etc.
2025 : 03 + 04 + 05 March / 05 + 06 + 07 May / 15 + 16 + 17 July / 08 + 09 + 10 September
Details
ARTISTIC SUGAR SHOW PIECE (advanced level + Technique of pulled sugar and blown sugar required)
Artistic flowers, poured sugar, pastillage, ribbons, aerograph...: all you need to create an artistic piece! A basic technique and knowledge about blown and pulled sugar is required.
Limited number of place : 6
2025 : 17 + 18 + 19 March / 10 + 11 + 12 June / 17 + 18 + 19 November
Details
INTRODUCTION TO SUGAR SHOWPIECE ( All levels )
Learn all the basic techniques of pulled and blown sugar, the cooking of sugar syrup, basic flowers such as roses, exotic flowers etc.) leaves, ribbons and some blown sugar to create a simple sugar show piece. All the know-how to begin sugar work.
Limited number of place : 6
2025 : 20 + 21 + 22 January / 24 + 25 + 26 February / 07 + 08 + 09 April / 19 + 20 + 21 May / 07 + 08 + 09 July / 22 + 23 + 24 September / 01 + 02 + 03 December
Details
TEA CAKES AND TASTY VIENNOISERIES
New tea cakes and long conservation gâteaux de voyage for daily sales, simple decoration and easy to implement. Also new trend of viennoiseries, Rolled brioche, Babkas, with tasty filling, caramel, pistachio and praliné...
?2025 : 03 + 04 + 05 February / 24 + 25 + 26 March / 16 + 17 + 18 June / 01 + 02 + 03 September / 03 + 04 + 05 November
Details
RUSTIC AND MODERN BOUTIQUE STYLE TARTES
A range of tarts for your sales of the week, made of sugar crust, pâte à foncer, rustic and simple with seasonal fruits, goumandes that the clients like.
2025 : 10 + 11 + 12 February / 31 April + 01 + 02 May / 30 June + 01 + 02 July / 17 + 18 + 19 November
Details
SPECIALE GALETTES DES ROIS (All levels)
Always creative spirit, a new range of galettes des rois made of Puff pastry and also brioche dough, with original decoration and fillings. The best way to success for the sales of Epiphany..
2025 : 21 + 22 July / 20 + 21 October / 10 + 11 November
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ESSENTIAL OF VIENNOISERIES AND BASIC DOUGH (All levels)
Discover or improve your basic and traditional french dough. Come to discover veritable recipes of croissant, brioche, puffed brioche with some folding technique and some traditional dough. Only simple and basic, as authentic as possible.
2025 : 13 + 14 + 15 January / 24 + 25 + 26 February / 07 + 08 + 09 April / 15 + 16 + 17 July / 06 + 07 + 08 October
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TRADITIONAL TEA CAKES AND GATEAUX DE VOYAGE (2 days) (All levels)
Gâteaux de voyage et tea cakes, as simple as possible, fillings, marbled, easy to apply, frozen, baked or raw, cakes to share with the family and especialy always availale in your boutique through the year.
2025 : 03 + 04 March / 22 + 23 April / 21 + 22 July / 24 + 25 November
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