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ENSP > International programs > Programs > French Bakery Arts

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French Bakery Arts


Scheduled
TRAINING SESSIONS

2018 Sessions
From May 14, 2018 to July 6, 2018
From August 27, 2018 to October 19, 2018

+1-month optional internship

ATTACHMENTS






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

2 months training
&
1 month optional internship*

TUITION :
2018 : € 8,100 *
* All taxes included
The tuition doesn't include the internship fees

 


THIS PROGRAM IS DESTINED FOR :

• Students

• Entrepreneurs


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

     

Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ essential techniques. Complete your training with a 1-month optional internship in a French establishment 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.


THE PROGRAM INCLUDES :

2-month intensive training consisting of 258 hours
• Hands-on training in bakery laboratories
• Applied theory and food hygiene
• French language courses
1-month optional internship in a French establishment (additional administrative processing fee)

TUITION FOR THIS PROGRAM INCLUDES :

• Coffee break taken in the labs Monday through Friday (when lab classes are scheduled only)
• Lunch from 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

MODULES :

• Breads and viennoiseries (traditional, regional, special and garnished
breads and viennoiseries)
• Regional cakes and desserts
• Snacking and catering produce
• Meilleur Ouvrier de France style breads
• Buffet preparation and final exam

AT THE END OF THIS PROGRAM :

• We deliver a certificate which is highly recognized by worldwide professionals.
• Each student will have the choice to apply what was learned during his/her stay at ENSP during a 1-month internship.
• Students will have the skills to begin working as an assistant (commis) in a bakery or restaurant.
• You will become familiar with French Bakery vocabulary (ingredients, equipment, techniques, etc.)

 

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