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ENSP > International programs > Programs > French Pastry Arts Diploma

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French Pastry Arts Diploma


Scheduled
TRAINING SESSIONS

2017 & 2018 Sessions
From November 20, 2017 to May 5, 2018
From March 5, 2018 to August 3, 2018
From September 3, 2018 to February 15, 2019


+2-month mandatory internship

ATTACHMENTS


 




 

Have you always loved making pastries and just started wondering
if this is the career change you are looking for?


Master the fundamentals of traditional French pastry arts with a 5.5-month intensive professional training. From the reception of produce to the production, conservation and packaging of pastries and viennoiseries, you will learn and master professionals’ essential techniques. A 2-month mandatory internship in a French establishment will complete your training to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

5.5 months training
&
2 months internship

TUITION :
2017 : € 18,500 *
2018 : € 19,700 *
* All taxes included
Application fee of 200 euros non-deductible from Tuition cost


THIS PROGRAM IS DESTINED FOR :

• Students

• Entrepreneurs


No previous experience is required, but a strong motivation is necessary.
     

THE PROGRAM INCLUDES :

5.5-month intensive training consisting of 661 hours
• Hands-on training in pastry laboratories
• Applied theory and food hygiene
• French language courses
2-month mandatory internship in a French establishment

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

MODULES :

• Basic pastry doughs, tarts and tartlets
• Choux pastry
• Puff pastry
• Leavened pastry doughs
• Sponges and biscuits
• Technical reinforcement
• Petits-fours and cakes
• Entremets
• Viennoiseries and bakery
• Plated desserts
• Theme and wedding cakes
• Chocolate
• Revision, final exam and buffet preparation

AT THE END OF THIS PROGRAM :

• We deliver a certificate that is highly recognized by worldwide professionals.
• Students will acquire the skills to begin working as an assistant (commis) in a pastry shop, bakery or restaurant.
• Each student will apply what was learned during his/her stay at ENSP in a 2-month internship.
 

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

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Remise des diplômes French Pastry Arts - 18 août 2017 [+]
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