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CAP Chocolatier-Confiseur

DURATION:

8 months (1034 hours)

Internships:

2 x 4 weeks



Specialization:

Chocolate and Confectionary arts

Language: 

French

Where taught:

École Nationale Supérieure de Pâtisserie

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Introduction

Our CAP Chocolatier-Confiseur program enables you to achieve a nationally-recognized professional qualification in a significantly shorter timeframe than ‘traditional’ CAP training. Taught in French, the program welcomes international students fluent in the language.

Success stories

You learn a great deal at the Ecole Nationale Supérieure de Pâtisserie, from the technical skills required for the pastry chef trade, which form the basis of our expertise, to soft skills such as being disciplined and conscientious. If you are willing to work hard, at this school you can make really fast progress and forge a successful career.

Marion Baralon

CAP Pâtissier’s Alumni and chef instructor at ENSP

content

The intensive course curriculum teaches practical skills in French chocolate and confectionary arts, together with essential theoretical knowledge. It is ideal for career-changers, entrepreneurs and students wishing to relaunch, or complete, their professional training.

 

Through this eight-month (1034 hours) program, you will receive six months of practical training and academic education, supplemented by two professional internships of four weeks each. The curriculum is made up of 70% practical; 30% theoretical learning.

 

Course content includes:
 

· Chocolate and Confectionary Labs & Workshops - 490 hours

· Applied Technology - 72 hours

· Chocolate and Confectionary Technology - 48 hours

· Food Science - 24 hours

· Management Toolbox - 40 hours

· Communication - 24 hours

· Health & Safety - 36 hours

· Applied Chocolate Arts - 20 hours

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what you will achieve

With its focus on teaching technical skills, the CAP Chocolatier-Confiseur gives you the opportunity to achieve a professional level of expertise and work with chocolate and sugar to create a wide range of products, including chocolate bonbons, pastries, candies and artistic pieces.

 

Job and career opportunities include (but are not limited to):

 

· Entrepreneur

· Chocolatier and confectioner

· Chef instructor

· Chocolate and Confectionary design

· Chocolate production

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accreditation

Successfully completing the CAP Chocolatier-Confiseur will earn you the Certificat d’Aptitude Professionnelle (CAP), a State Diploma recognized by the French Ministry of National Education.

admission requirements

18 years minimum

 

French B2

 

 

The program is open to applicants with a minimum 3-level diploma (BEP-CAP) or more (BAC and others) recognized by the Ministry of National Education or the Ministry of Agriculture, or a DAEU (Diploma of Access to University Studies).

 

As an international student, you will be asked to justify a 4-level diploma from ENIC NARIC, for diplomas from the European Union or in the European area.

 

Please contact ENIC NARIC (www.enic-naric.net) for more information.

 

People of non-Schengen area nationality must have a valid visa or residence permit throughout the training period.

INTAKE DATES AND FEES

Next intake

 

. September 21, 2020
. September 21, 2021

Fees


Total €: 12 900


For a full breakdown on fees and payment options please contact us.

 

Ecole Nationale Supérieure de Pâtisserie

Address

125 Allée du Château de Montbarnier, 43200 Yssingeaux, France

 

Location

Located in the Château de Montbarnier, in Yssingeaux in Haute-Loire, ENSP is the school of reference in pastry, bakery, chocolate, confectionary and ice cream arts.



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