I'm looking for detailed information about the pastry school of Olivier Bajard in France (preferably from someone that attended their long duration program). I want to know exactly how much learning is involved. Is the school's program intensive and do students get a lot of practice (or do they mostly watch demos of the chefs and help out here and there)? By the end of the program, can students actually re-create all the pastries they learn about (and do they get a chance to actually try the recipes from start to finish while they are there)?
Please if someone could tell me about their experience/knowledge about the school and what to expect (as much detail as possible), it would be much appreciated. 20000 euros is a lot of money to spend for 4 months training, and I'm trying to determine exactly how much I will get out of it.