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ENSP > International programs > Programs > Train The Trainer

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Train The Trainer


ATTACHMENTS




Learn to teach the taste for excellence!

Duration :

1 to 5 days of training in English.

Designed for :

Professional instructors who want to develop their expertise; team leaders who want to enhance their training plan.
     
ENSP is the leading training school in the world of Pastry. Our instructors are internationally recognized chefs who place great emphasis on technical skills and innovation.
Enjoy our unique teaching experience and become an instructor in Excellence! Expand your practical knowledge on the topic of your choice and learn to share your expertise with your teams.

«Train the Trainer,» practical and technical training that will enable you to :

• Pass on your expertise and best practices
• Teach and get your teams to understand the techniques behind your desserts and how they are made
• Make new recipes while mastering innovative approaches
• Share the approach and philosophy of ENSP and Alain Ducasse Education
 

Where :

• At the venue of your choice (restaurant, school, boutique) or at ENSP, Château de Montbarnier in Yssingeaux


 

A selection of 4 themed modules based on your needs

CHOCOLATE, CONFECTIONERY AND SUGAR SHOWPIECE
  • Make fudges: molded, dipped, coated
  • Make pralines and spreads
  • Make bonbons, marshmallows, fruit pastes
  • Master various methods of tempering chocolate
  • Make artistic creations in chocolate and in sugar
 
FRENCH BAKERY & VIENNOISERIE ARTS
  • Create a range of breads with various types of flour and fermentation:
  • Make special breads: focaccia, ciabatta, gluten free, liquid-leavened breads
  • Make Viennoiseries with different shapes, flavors, and textures
  PLATED DESSERTS
  • The type of dessert can be customized to your requirements: Gastronomy, Bistro or Banquet
  • Make plated desserts based on a specific theme, a season, a range of colors, a particular event
  • The art of enhancing desserts
  • Alain Ducasse and Yves Thuriès’s philosophy for creating desserts
 
REVISITED ENTREMETS AND ICE CREAMS
  • Make trendy and revisited recipes
  • Explain your choice of textures and your assembly process
  • Explain ice cream-making techniques and creative trends
  • Make iced products: sorbets, parfaits, granitas, verrines, and popsicles



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