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)
09 - 11 feb.
15 - 17 june
16 - 18 nov.

The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Basic pastry knowledge and techniques
French and English, depending on the session
1316.67 € H.T / 1580 € T.T.C
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
The venue is fully accessible for people with reduced mobility
Maximum 7 participants

A demanding course to elevate your sugar artistry to a professional showcase level. Designed for professionals who already master the basics, this advanced training focuses on technical complexity and artistic depth.
• Build complex, stable and visually impressive structures, • Apply advanced techniques: blowing, bubbling, pulling, casting, • Recreate realistic textures and visual effects, • Master key elements: temperature control, assembly, stabilization, • Develop your creative storytelling and visual identity, for competitions or boutique displays. A high-level course to refine your creative control and technical fluency in sugar art.
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
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)
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)