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

+ 1 month optional internship (additional fees)

ATTACHMENTS

Applications form

Brochure

TUITION

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

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.

2 months of practical intensive training at ENSP,
a unique training center, leader in Pastry Arts
+ 1 month optional internship 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

FRENCH CHOCOLATE, CONFECTIONERY

This program includes :

Intensive practical training in the laboratory
French language classes
Food Science, Applied Technology
1 month optional internship 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 1-month optional 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