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Objectives




Our Mission

“We educate pastry and bakery chefs to make the world a sweeter place.”

For 30 years Ecole Nationale Supérieure de Pâtisserie has been the fast track for a career in the   pastry and baking industry. ENSP enjoys a global standing as the premier French pastry and baking school and offers innovative, superior education to aspiring chefs from around the world. ENSP sets the industry standards for generating new techniques and ideas for the cutting edge creations and products. This gives our students an optimum opportunity to train and become the world’s top pastry and bakery chefs.

The Programs
  • FPA : French Pastry Arts
  • FBA : French Bakery Arts
  • French Pastry Campus : Winter / Summer sessions
  • My Pastry Week
  • Educational programs à la carte
  • Continuing education for professionals
  • Train the trainer
  • Audits & Consulting
Learning and Practice

Hands on Method with Personal Attention

The hands on method is an effective approach to learning the arts of pastry and baking. This method provides the students with skills, insights and self-confidence required to meet the real demands of the situations they will encounter working in the field. Small classes allow for the personal attention to each student to help them achieve their personal goals.

Industry Contact

ENSP, conducts numerous professional classes each year. Our students benefit from exposure to the many talented, high profile chefs that teach the latest trends and technology to skilled industry chefs wishing to perfect a particular discipline.
ENSP students have the opportunity to interact with industry professionals and see first hand the latest ideas in pastry and bread production. Each class produces a beautiful buffet display of the recipes completed during the course. Everyone is invited to review the display, take pictures and taste the products. The occasion provides a great chance to meet and have a conversation with the instructor as well as the participants. This provides a good insight to what is happening in the industry at this time.
 
 
International Span

The classes at ENSP are international in scope with students coming from every continent in the world. For example: our Summer Program consisting of three classes may have as many as 21 different countries participating. This gives students a chance to meet and make friends with people from many different countries. It is a great opportunity to understand and experience different cultures which certainly enriches the overall experience of studying in France.

Centered Community

Located in the small city of Yssingeaux, Ecole Nationale Supérieure de Pâtisserie creates a very centered community around the Château de  Montbarnier.  Here ENSP provides living accommodations on campus and residential apartments within a short walking distance of the school.
The city center is just a few minutes by foot from the Château and offers a wide array of shops, restaurants and markets to meet the needs of all of those attending ENSP. The combination of convenient housing and services centered around the school makes for a comfortable, relaxed environment.

Exceptional Resources
  • Instructors
The instructors at ENSP are highly regarded, dedicated professionals with a talent for bringing out the best in each and every one of their students. ENSP instructors are always willing to go the extra mile for the students and are always available to answer questions and give advice regarding career opportunities and projects.
  • Labs
State of the art laboratories have ample space and equipment to accommodate ease of operation for the class production.
  • Equipment
The latest equipment using cutting edge technology is provided by ENSP to ensure students convenience and flexibility during their course work.
  • Recipes
Specially developed recipes give students a collection of stellar formulas that will be the foundation of their pastry and bakery careers.
  • Ingredients
ENSP provides only the finest of ingredients to ensure that every creation is the highest quality.
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Bûches et entremets - 1er octobre 2014 [+]
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