French Pastry Arts Diploma

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

INTAKES
From April 3 to August 31, 2018 (+ 2-month mandatory internship)
From November 26, 2018 to May 10, 2019 (+ 2-month mandatory internship)

ENSP gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of French Pastry Arts. Taught in English, this training is designed for students or entrepreneurs with little or no prior experience in Pastry Arts.

English