Ducasse Education - Ecole Nationale Supérieure de Pâtisserie

Introduction

From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional culinary and pastry arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.


Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive handson educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skillsbased methodology.


"I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how to all people willing to strengthen their skills with a single motto in mind: excellence in practice." Alain Ducasse

Excellence in practice


Two campuses are now established in France: the Centre de formation d'Alain Ducasse (CFAD), specialized in culinary arts and pastry for restaurant and the Ecole Nationale Supérieure de Patisserie (ENSP), which has been for over thirty years , the reference school, in France and abroad, for French pastry, bakery, chocolate, confectionery and ice cream professionals.


Our pastry programs offered at Ecole Nationale Supérieure de Pâtisserie:

  • Bachelor in French Pastry Arts
  • French Pastry Arts
  • French Chocolate & Confectionery Arts
  • French Bakery Arts
  • French Pastry Campus : Winter & Summer sessions
Ecole Nationale Supérieure de Pâtisserie, Château de Montbarnier
This school offers programs in:
  • English

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Programs

This school also offers:

Courses

French Bakery Arts

Campus Full time 2 months May 2018 France Yssingeaux

An intense 2-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. [+]

Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ 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. CLASS TYPE • 85% hands-on • 15% theory MODULES • Breads and viennoiseries (traditional, regional, special and garnished breads and viennoiseries) • Regional cakes and desserts • Snacking and catering produce • Meilleur Ouvrier de France style breads • Buffet preparation and final exam DURATION: 2 months intensive hands-on training ( + 1-month optional internship) DATES From May 14 to July 6, 2018 From August 27 to October 19, 2018 [-]

French Chocolate & Confectionery Arts

Campus Full time 2 months May 2018 France Yssingeaux

An intensive 2-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Master the fundamentals of chocolate and confectionery arts through a 2-month intensive professional training. You will learn and apply professional’s essential techniques to produce chocolate, confectionery, chocolate-based pastries and artistic pieces. 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. CLASS TYPE • 80% hands-on • 20% theory MODULES • Chocolate • Confectionery • Chocolate-based pastries • Artistic chocolate and sugar pieces • Buffet preparation and final exam DURATION 2-month intensive hands-on training ( + 1-month optional internship) DATES From May 14 to July 6, 2018 From August 27 to October 19, 2018 [-]

Certificate

French Pastry Campus

Campus Full time 2 months May 2018 France Yssingeaux

Have you always wanted to learn the secrets of French Pastry? Ducasse Education gives you the opportunity to take an intense 2-month program to learn all the fundamental techniques of French Pastry Arts. [+]

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. CLASS TYPE • 90% hands-on • 10% theory 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 DURATION 2-month intensive hands-on training (+ 1-month optional internship) DATES From May 22 to July 13, 2018 From July 16 to September 7, 2018 [-]

Diploma

French Pastry Arts Diploma

Campus Full time 7 months November 2017 France Yssingeaux

Have you always loved making pastries and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intensive 7.5-month program to learn all the fundamental and elaborated techniques of French Pastry Arts. [+]

Master the fundamentals of traditional French pastry arts with a 5.5-month intensive professional training. From the reception of produce to the production, conservation and packaging of pastries and viennoiseries, you will learn and master professionals’ essential techniques. A 2-month mandatory internship in a French establishment will complete your training 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. CLASS TYPE • 80% hands-on • 20% theory MODULES • Basic pastry doughs, tarts and tartlets • Choux pastry • Puff pastry • Leavened pastry doughs • Sponges and biscuits • Technical reinforcement • Petits-fours and cakes • Entremets • Viennoiseries and bakery • Plated desserts • Theme and wedding cakes • Chocolate • Revision, final exam and buffet preparation THE PROGRAM INCLUDES 5.5-month intensive training consisting of 661 hours - Hands-on training in pastry laboratories - Applied theory and food hygiene - French language courses 2-month mandatory internship in a French establishment DATES From March 5 to August 3,2018 From September 3, 2018 to February 15, 2019 [-]

Contact
Post address
Ecole Nationale Supérieure de Pâtisserie,
Château de Montbarnier,
Allée de Montbarnier

Yssingeaux, 43200 FR
Location address
Ecole Nationale Supérieure de Pâtisserie,
Château de Montbarnier,
Allée de Montbarnier

Yssingeaux, 43200 FR