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ENSP > International programs > Programs > French Pastry Arts Diploma

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French Pastry Arts Diploma


French Pastry arts diploma

2018 Sessions
From November 26, 2018 to May 10, 2019

2019 Sessions
From March 11, 2019 to August 9, 2019
From November 25, 2019 to May 8, 2019


+2-month mandatory internship

ATTACHMENTS


 



 

French Pastry Arts Diploma

 

5.5 month training
&
2 month internship

TUITION :
2018 : € 19,700  net
Application fee of 200 euros non-deductible from Tuition cost

TUITION :
2019 : € 19,200  net

Early Bird rates available
Contact us for more information : international@ducasse.com

THIS PROGRAM IS DESTINED FOR :

• Students

• Entrepreneurs


No previous experience is required, but a strong motivation is necessary.
      FRENCH PASTRY ARTS DIPLOMA - 5 months of practical training in the laboratory + 2 months of internship 2 months of internship (unpaid)

The FPA program provides strong fundamentals in French Pastry Arts and will allow you to begin working in a professional environment. It is a highly intensive pastry course for people with little or no prior experience, culinary arts/hospitality professionals interested in exploring the pastry arts, Entrepreneurs, People undergoing professional retraining. This course is a 5-month intensive practical training in the laboratory. In addition, you will attend applied pastry theory classes, French classes to prepare you for the internship experience and a professional visit.
 
Description of the course: Master the basic techniques required of a pastry chef. Structured around 12 specific modules, the course will allow the student to acquire the essential techniques in pastry making and viennoiserie, from receiving product deliveries to implementing a recipe. The student will also check the packaging before sale. For a personalized and unique approach, 80 percent of skills acquisition is achieved through practical learning in small group workshops. The student will work on observing hygiene standards, traceability, and work safety.


     


During your stay, the following are sample topic that may be reviewed (These topics are subject to change from one session to another) : 

  • Pastry doughs or batters : Examples: shortbread pastry, meringue, chantilly, ganache, caramel…
  • Choux pastry : Examples: choux pastry, craquelin, fast puff pastry, pastry cream, crème anglaise…
  • Laminated pastries : Examples: Traditional, inverse and rough puff pastry, creams, sugar and caramel, fruits…
  • Leavened pastries Examples: Brioche dough, baba/savarin dough, waffle batter, pancake batter…
  • Sponge batters Examples: Almond batters, génoise sponge, vanilla batters, pistachio sponge, succès, dacquois…
  • Petits fours “Travel” cake Examples: madeleine batter, fiancier dough tuile batter, macarons, shortbread
  • Entremets : Examples: leavened doughs, raised doughs, sponge, crémeux, custard, mousses 
  • Viennoiserie and bread making : Examples: Brioche dough, bread dough, main creams…
  • Restaurant desserts : Examples: flans, rice pudding, charlotte, gratins, ice creams
  • Themed cakes / Wedding cake : Examples: Chiboust, crémeux, mousseline, génoise, choux pastry…
  • Chocolate : Examples: mold chocolate, coated chocolate, ganache, enrobing, hand-dipping…
  • Buffet-cocktail reception : Examples: soufflés, bavarois, sabayon, ganache…

 
Examples of technics : shaping, filing and stuffing, assemblig decoration, making finishes, covering, glazing, creating pastillage, piping and applying batters and creams using a pastry bag, spatula, rolling out 
 
Language of the course: English
 
Furthermore, in order to evaluate your progression, you will be evaluated as follow :

  • One (1) Midterm Exam.
  • One (1) Final Exam.

Tuition includes :

  • Tuition
  • Internship (optional with additional cost of 500€)
  • Training materials and equipment in English language : Welcome Guide, Program Syllabus, All recipes
  • Two (2) Chef Jackets DUCASSE EDUCATION – ENSP
  • One professional Toolkit
  • Field Trip / Excursion (guided visit to partner production site)
  • Demonstration
  • Airport transfer : Group transfer between Lyon St. Exupéry Airport and Yssingeaux at the beginning and at the end of the program

 Price per student does not include:

  • Accommodations
  • Meals
  • Transportation & Personal expenses
  • Expenses caused by the internship
VISA PROCEDURE:
Once the definitive enrollment has been confirmed, you will be issued a letter confirming your acceptance into the program. This document is required when applying for your visa at your local French consulate. According to French law, any stay for which the duration exceeds 90 days requires a long term visa. However, depending on your nationality, a visa may be required under all circumstances. Be aware this procedure may take a long time. We encourage you to initiate this procedure immediately upon receipt of your letter of confirmation

INTERNSHIP:
You will be given a list of French pastry shops and high standard restaurants where you may perform your internship. This list is not exhaustive. You can also search alternatives on the internet. You have the possibility of performing your internship anywhere in France. Please note your choice of city will impact your budget. The cost of living in larger cities (Paris, Lyon, etc.) tends to be 30% higher than smaller cities. Accommodation may be offered but is not done so systematically. We encourage you to be proactive and to do as much as you can on your own.

 ACCOMMODATION:
For our international programs, we provide one housing option: Furnished apartments (sheets, blankets, equipped kitchenettes, Wi-Fi, etc.) located at 15 – 20 minutes walking distance from the château are available for rent. Rent may vary from 400 to 600 Euros per person per month depending on the apartment. In addition, a provision of 200 Euros is required at the beginning of the session to cover the cost of water, electricity, and rental tax used throughout your stay. According to everyone’s wishes, students are of course free to find their own housing, if they prefer, using internet or rental agencies.
 

Please note there are a limited number of places and applications will be dealt with on a first come first serve basis.
 
COME AND MEET US !
Please register to international@ensp-adf.com or +33(0)4 71 65 72 53
 
REGISTRATION PROCESS :
http://www.ensp-adf.com/practical-information/registration-procedure-c117.html

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