Spending 90% of your study time in practical workshops and training, you will prepare common, traditional and special breads, while also having the opportunity to create leavened or puff viennoiseries. Also included is a field trip to a flour mill, together with bakery hygiene and applied technology courses.
FRENCH BAKERY ARTS ESSENTIAL
Duration:
2 months
Specialization:
Bakery arts
Instruction language:
French
Where taught:
École Nationale Supérieure de Pâtisserie
Introduction
Taught in French, this program delivers knowledge of baking and viennoiserie that will provide a perfect foundation for your future career. You will learn from – and work with – some of the best chefs operating in the field of French bakery.
Course structure
French Bakery & Artistic Bakery
- 3 weeks
French Viennoiserie
- 3 weeks
Bakery Snacking
- 1 week
Pastry Techniques in Bakery
- 1 week
content
What you will achieve
The blend of practical training and applied business tuition makes this an ideal program for an aspiring bakery business owner. You will come away with valuable insights into new trends and techniques.
Potential career paths from this program include:
· Entrepreneur
· Baker
· Bakery design
· Bakery production
· Caterer
Admission Requirements
For more information on Admission requirements please contact us.
No previous degree or experience required
18 years minimum
French A2
Intake dates and fees
Next intake
May 25, 2021
Fees
Total €: 9 130
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.
Success stories
You learn a great deal at the Ecole Nationale Supérieure de Pâtisserie, from the technical skills required for the 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 pastry chef instructor at ENSP