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ENSP > International programs > Programs > French Pastry Campus

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French Pastry Campus


Scheduled
TRAINING SESSIONS
From May 22 to July 13, 2018
From July 16 to September 7, 2018

+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 optional internship*

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

 

 

Discover and learn the fundamentals of traditional French pastry arts through a 2-month intensive professional training. From the preparation of basic doughs and creams to the creation of desserts, you will learn the professional’s 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 pastry laboratories
• Applied theory and food hygiene
• French language courses
1-month optional internship in a French establishment (additional administrative processing fee)
 

MODULES :

• Basic pastry doughs, tarts and tartlets
• Choux pastry
• Puff pastry
• Leavened pastry doughs
• Breads and viennoiseries
• Chocolate
• Modern entremets
• Buffet preparation and final exam
 

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
 

 

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