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ENSP > International programs > Programs > French Chocolate & Confectionery Arts

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French Chocolate & Confectionery Arts


Training sessions
FRENCH CHOCOLATE CONFECTIONERY

SESSION 2017
From April 24 to September 15, 2017
 

+2-month mandatory internship

ATTACHMENTS



TUITION

2017 : € 10,800 *
* All taxes included
Application fee of 200 euros non-deductible from Tuition cost

 

Have you always loved making chocolate and confectionery
and wondered if this is the career change you are looking for?


Our new intensive and accelerated French Chocolate & Confectionery Arts Program is taught in English and is destined for adults with little or no prior experience. Spoken English skills are necessary. Motivation to learn French during your time in France is required. Come join us at Ecole Nationale Supérieure de Pâtisserie.

7 months

of practical intensive training at ENSP, a unique training center, leader in Pastry Arts

  • 5 months at ENSP
  • 2 months internship

= 7 months

to sharpen your talent and nourish your passion


      TUITION FOR THIS PROGRAM INCLUDES
  • Coffee break taken in the labs Monday through Friday
    (when lab classes are scheduled only)
  • Round trip group transportation from and to Lyon’s
    airport at the beginning and at the end of the program
  • 1 professional toolkit
  • 2 ENSP chef jackets, disposable chef hats and aprons
  • Demos by internationally recognized chefs


 

FRENCH CHOCOLATE, CONFECTIONERY

     

This program includes :

  • Intensive practical training in the laboratory
  • French language classes
  • Food Science, Applied Technology, First Aid Instruction
  • 2 months of internship (mandatory, «anywhere in France»)

At the end of this progam :
  • We deliver a certificate that is highly recognized by worldwide professionals.
  • This program is an intensive, practical and technical professional training which gives you quick access to a level of qualification and skills.
  • It will allow you to be efficient in a professional environment.
  • Each student will continue to apply and increase his/her knowledge acquired at ENSP during a 2-month internship.




 

 

Practical program

Ther fundamentals of Confectionery
  • Production of marzipan (Decoration, 33%, 50%, cooked, raw)
  • Modeling marzipan
  • Production of Gianduja Almonds, Hazelnuts
  • Production of Almond Praline, Hazelnuts
  • Pâtes de fruits
  • Fondant
  • Vanilla, coffee soft caramels
  • Fruit marshmallows, marshmallows with egg whites
  • Soft nougat
 
Upscale confectionery
  • Red Pralines
  • Hard, chocolate, pistachio nougat
  • Cereal bars
  • Peanut, Sesame Pralines
  • Candy liquor
  • Production of candied fruit, calissons
  • Production of gummy candy
 
Chocolate bonbons
  • Different techniques for chocolate dipping
  • Production of dipped, molded,  piped ganaches
  • Production of infused, fruit, butter, alcohol, egg, truffle ganaches
 
  • Production of pralines-, flavored marzipan-, flavored bonbons
  • Production of double-layered pâtes de fruits and ganache
  • Production of sweet treats : filled chocolate bars
  • Production of spreads (chocolate, pralinés, caramels, etc)
  • Introduction to automatic enrobing machine

Mastering chocolate
  • Different methods of tempering chocolate : tabling, seeding
  • Producing simple decorations
  • Manufacturing small presentation pieces (montage)
  • Introduction to artistic chocolate pieces
 
Mastering sugar
  • Working with nougat
  • Production of berlingots (rock candy), lollipops
  • Introduction to sugar showpieces, pulled sugar, flower, ribbon, casted and rock sugar
 
Pastry and chocolate based Entremets
  • Classic entremets : Opera, Royal, 3 chocolates, charlottes
  • Modern entremets and upscale chocolate decoration
  • Tea cakes
  • Fresh and dry petits fours


CONTACT
Recruitment & Admissions Department
international@ducasse.com
+33 (0)1 34 34 03 38
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