Duration:
2 months
Optional internship:
1 month
Specialization:
Pastry arts
Language:
English
Where taught:
École Nationale Supérieure de Pâtisserie
Introduction
If you are a pastry professional looking to accelerate your career, this intensely-focused, two month program is the answer to your needs. The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.
Course structure
content
In order to deliver maximum professional benefits, 90% of the curriculum is focused on practical workshops, taught by renowned chefs and experts.It includes workshops with MOF’s and pastry world champions
You will acquire and master advanced pastry skills and techniques, while also discovering modern and iconic pastries, natural and healthy desserts, artistic pastry, as well as ice cream and sorbets. Also included is a field trip, food science and applied technology courses.
what you will achieve
As well as perfecting your pastry skills and techniques, you will also gain insights into new trends in pastry, including alternative pastry types designed to meet evolving consumer demands.
Potential career paths from this program include:
· Executive pastry chef
· Pastry chef
· Pastry chef instructor
· Pastry production manager
· Entrepreneur
· Consultant
· Food writer and critic
Admission Requirements
For more information on Admission requirements please contact us.
Diploma in pastry arts or 2-3 years professional pastry experience
18 years minimum
IELTS > 4.5
French Level A2
Intake dates and fees
Next intakes
Fees
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
The level of teaching was above my expectations as all the professors were highly qualified and the size of classes was ideal. I also enjoyed meeting students of different ages and nationalities and share our knowledge and culture. A degree at ENSP opens to a higher level of working environment and I definitely recommend it to anyone who is willing to increase their skills and be part of a worldly recognized community of working professionals.
Ondřej Havlík
Expert Diploma in Pastry Arts’ Alumni