CAP pastry chef

Each year, thousands of candidates pass the pastry CAP in the hope of being the next Cédric Grolet ou Pierre Hermé. This diploma is the last challenge to become a confirmed pastry chef. It requires preparation, concentration and… material.

Zoom on everything you will need to become the next best pastry chef!

• A closed briefcase
• 25 cm stainless steel lathe knife
• A fork
• A tea spoon
• A table spoon
• An economical stainless steel peeler
• An office knife (About 10 cm)
• A stainless steel triangle (about 10 cm)
• A 23 cm stainless steel palette
• A genoa saw knife 321 mm
• An exoglass spatula (about 23 cm)
• An exoglass spatula (about 28 cm)
• A stainless steel whisk
• A maryse
• A dough cutter
• An electronic thermometer
• A double chocolate comb
• A set of plain sockets
• A set of fluted sockets
• Disposable piping pockets
• A brush of at least 4 cm
• A plastic horn
• A rolling pin
• A pair of scissors
• Pie tongs
• A calculator
• A complete kit (pencils-cutter-scotch-marker ...)
• A 30 cm iron ruler

This list is the official list that is sent to all candidates who take the exam. You will also need to have an appropriate outfit to pass the CAP pastry chef, that is to say, safety shoes, an apron, a cap, a jacket, pants and tea towels ...

learning

But before thinking about the precious sesame, you will need to train yourself, and for that, nothing is more effective than a pastry course. Who better than a professional to help you discover a “passionate” profession and give you all the keys that will allow you, once the time comes, to take your exam in the best conditions.

Back-planning of CAP pastry

Warning warning ! If you want to pass your CAP, you must not miss the time to register, otherwise you will have to wait a year before you can register for a new session. Here is the schedule of the different stages that await you, from registration to receipt of the diploma.

From mid October to mid November: registration for the CAP pâtissier
Beginning of December: receipt of the confirmation by post, which you must then send back, also by post. You will then receive all three topics for the practical exam.
From March to May: reception of invitations to theoretical and practical tests, as well as the list of equipment (as cited above)
May-June: theoretical and practical tests
Beginning of July: Online results then receipt of notes by mail
September: Replacement session (if justified in June)
October: Receipt of diplomas by mail

You are now ready to take your exam in the best possible conditions. Whether you want to take the CAP pastry chef or you already have it, Hubert Cloix can provide you with all the necessary equipment, either to take the exam or to enhance your pastry laboratory!