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ENSP > International programs > Programs > French Pastry Campus - Winter & Summer sessions

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French Pastry Campus - Winter & Summer sessions


Scheduled
TRAINING SESSIONS
SUMMER SESSION
From May 9 to June 30, 2017
SUMMER SESSION
From June 26 to August 18, 2017

+1-month optional intership


ATTACHMENTS






This program provides strong fundamentals in French Pastry Arts
and has been designed to suit the needs of beginners and career-switchers.

2 months training
&
1 month internship*

TUITION :
2016 : € 7,800 *
* All taxes included
Application fee of 200 euros non-deductible from Tuition cost
Internship : An additional cost of 75 euros will be charged for administrative fees

 

 

During the first two (2) weeks, students will review the fundamental techniques of pastry doughs, creams and toppings necessary for the realization of successful pastries during which they will acquire basic terminology of French pastry.
During the following six (6) weeks, more advanced techniques will be reviewed (Modern Entremets, Chocolate & Confectionery, plated desserts, Bread, etc.)


THE PROGRAM INCLUDES :

• Intensive practical training in the laboratory
• French language classes (optional with additional fees)
• Food Science, Applied Technology, First Aid Instruction
• 1 month of internship (optional with additional fees)

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
• Demos by internationally recognized chefs

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.

 

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