Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
6 sessions in the year
26 - 27 jan.
09 - 10 mar.
13 - 14 apr.
10 - 11 june
15 - 16 july
09 - 10 nov.
Duration
The training course takes place over 2 days, for a total of 16 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 : from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
900 € H.T / 1080 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
Minimum 8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Petits Fours & Macarons Magic – Add-On Sales
Elegant, giftable and profitable products to enhance your boutique This course helps you create a refined and stable range of petits fours and macarons for add-on and takeaway sales.
You will learn to:
• Make a variety of moist and dry petits fours, • Produce items with long shelf life, easy to package and transport (tubes, bags, gift boxes…), • Master macaron shells and prepare a wide selection of fillings (chocolate, fruit, caramel, tea…), • Structure a profitable complementary offer for your clients. Perfect for professionals aiming to increase turnover with appealing, easy-to-sell creations.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)