INTERNATIONAL PROGRAMS

Transcription

1 I N T E R N A T I O N A L P R O G R A M S

2 1 INTERNATIONAL PROGRAMS

3 TABLE OF CONTENTS TABLE OF CONTENTS DUCASSE EDUCATION PAGE 5 OUR CULINARY ARTS PROGRAMS PAGE 19 Centre de Formation Alain Ducasse PAGE 20 Bachelor in Culinary Arts PAGE 23 Culinary Arts Diploma PAGE 39 Superior Culinary Arts Diploma PAGE 45 Contact PAGE 50 OUR PASTRY ARTS PROGRAMS PAGE 53 Ecole Nationale Supérieure de Pâtisserie PAGE 54 Bachelor in French Pastry Arts PAGE 57 French Pastry Arts Diploma PAGE 73 Superior French Pastry Arts Diploma PAGE 79 French Chocolate and Confectionery Arts Program PAGE 85 French Bakery Arts Program PAGE 91 French Pastry Campus PAGE 97 Contact PAGE 102 LEAFLET : Dates Fees Patrons 3 4

4 «I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how with all young people craving for learning, career-changers and professionals willing to strengthen their skills, with a single motto in mind: excellence in practice.» A TASTE OF THE ESSENCE At the roots of DUCASSE Paris are the passion for culinary and pastry arts, and the desire to reveal the original taste of products, to exalt their flavors, and to satisfy our guests. Driven by the vision of Alain Ducasse, our 8 divisions express the commitment of our teams, who bring our passion for taste to life, in France and abroad. Since its inception, DUCASSE Education contributes to the transmission of our French savoirfaire and knowledge in culinary and pastry arts. Today, we are a leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards, forged through decades of practice and experience. ALAIN DUCASSE DUCASSE Education passes on the highest culinary and pastry industry standards with its comprehensive hands-on training programs, that emphasize practical learning of techniques with precision, innovation, and rigorous skillsbased methodology. 5 6

5 A UNIQUE KNOW-HOW ALLIANCE With 3 schools in France, DUCASSE Education benefits from multiple exceptional expertise. Located in Argenteuil, the Centre de Formation Alain Ducasse is specialized in culinary arts while the Ecole Nationale Supérieure de Patisserie, based in Yssingeaux, has been devoted to pastry, bakery, chocolate, confectionery, and ice cream arts, for over thirty years. Finally, at the heart of Paris, the Ecole de Cuisine Alain Ducasse is aimed at passionate amateurs and companies looking for exclusive events. 7 8

6 ENHANCING EVERY TALENT From intensive entrepreneurial training courses to Bachelor programs and professional continuous education. A complete range of educational programs is offered at the Centre de Formation Alain Ducasse and the Ecole Nationale Supérieure de Pâtisserie, With the desire to pass on its philosophy to everyone, DUCASSE Education trains either French and international professionals, career-changers, and students. In our schools, you will always find a training course adapted to your profile and your goals. Our mission is to help you to enhance your talent, cultivate your identity, and meet the high expectations of our industry. 9 10

7 AN INTENSE SOCIAL EXPERIENCE THE WORLD AS A PLAYGROUND DUCASSE Education teams are convinced that an effective training requires a personalized follow-up for each student, opened discussions with the trainers, as well as the hands-on practice and repetition of techniques and recipes each day. This is why we have chosen to develop practical learning programs with small group size. Limited to 10 or 12 students, our intense courses create a strong social experience and stimulate mutual help, shared-practice, and team cohesion; values that are dear to DUCASSE Education and inherent to our industry. Welcoming, travelling, and conquering the world just like our founder, DUCASSE Education has had a significant international impact since its creation. With nearly 60 nationalities represented in our schools, students from all over the world are trained to become the next generation of key stakeholders of the international gastronomy. We are developing strong alliances with renowned Academic Partners such as Johnson & Wales University in the United States, and George Brown College in Canada. DUCASSE Education also exports its know-how by growing its network of schools with campuses in Manilla and forthcoming openings in China

8 SCHOOLS DRIVEN BY TALENTED PROFESSIONALS DUCASSE Education is supported by passionate and highly qualified professionals. Teachers, Meilleurs Ouvriers de France, World Champions, renowned chefs and pastry chefs, craftsmen, hospitality experts, or simply gastronomy enthusiasts; our teams concentrate a unique combination of expertise. This is how DUCASSE Education has become a network of schools of reference in the industry and ensures a lasting experience in your memory throughout your career

9 OUR INTERNATIONAL ADVISORY BOARD Nicolas Berger, LE CHOCOLAT ALAIN DUCASSE / Antoine Boucomont, CEO OF LE DELAS RUNGIS / Bernard Boutboul, CEO OF GIRA CONSEIL / Patrick Castagna, MEILLEUR OUVRIER DE FRANCE BOULANGER / Franck Cerutti, HÔTEL DE PARIS / Alexandre Dubarry, CEO OF QUATRE EPICES / Pascal Feraud, EXECUTIVE CHEF OF DUCASSE PARIS / Cédric Grolet, HÔTEL LE MEURICE / Claire Heitzler, LADURÉE / Nancy Hubert, TRAINING PROGRAM MANAGER AT ELIOR / Patrick Jouin, C E O OF PATRICK JOUIN ID / David Khayat, ONCOLOGIST PROFESSOR / Tom Kitchin, THE KITCHIN / Gérard Margeon, SOMMELIER EXECUTIVE CHEF OF DUCASSE PARIS / Thomas Marie, ECOLE Each year, DUCASSE Education gathers an International Advisory Board composed of renowned chefs and hospitality experts to exchange views on the current or coming trends, in order to anticipate and align its programs with the industry. The mission of this prestigious board is to identify and discuss the different evolutions of our society and industry, to eventually prepare the next generation of chefs. HÔTELIÈRE DE LAUSANNE, MEILLEUR OUVRIER DE FRANCE BOULANGER / Jacques Maximin, MEILLEUR OUVRIER DE FRANCE CUISINE / Pierre Monetta, PHOTOGRAPHER / Christophe Moret, SHANGRI-LA HOTEL / Diego Muños, ASTRID ET GASTON RESTAURANTE / Arnaud Nicolas, MEILLEUR OUVRIER DE FRANCE CHARCUTIER / Jean-Louis Nomicos, LES TABLETTES JEAN-LOUIS NOMICOS / Paul Pairet, MR AND MRS BUND RESTAURANT / Jean-Éric Roine, COO DUCASSE PARIS / Pierre Tachon, ARTISTIC DIRECTOR OF DUCASSE PARIS AND SOINS GRAPHIQUES / 15 16

10 3 KEY FIGURES SCHOOLS IN FRANCE 6 INTERNATIONAL ACADEMIC PARTNERS STUDENTS AND ALUMNI 12 STUDENTS PER CLASS AT MAXIMUM 60 NATIONALITIES EMBODIED IN OUR SCHOOLS PROFESSIONALS ATTENDING CONTINUING COURSES EACH YEAR 17 18

11 OUR CULINARY ARTS PROGRAMS 19 20

12 CENTRE DE FORMATION ALAIN DUCASSE Created in 1999, the Centre de Formation Alain Ducasse is specialized in culinary arts and pastry arts for restaurants. Since its creation, the school s mission is to share and transmit the genuine and committed philosophy of our founder. Respecting the products and the seasonality while being a trendsetter are the foundations of our culinary spirit. The Centre de Formation Alain Ducasse has 4 professional kitchens, all furnished with worldclass and various equipment, to allow an effective learning and to develop the students capacity to adapt to a professional environment. Located in Argenteuil, only 20 minutes from Saint-Lazare Station, the school benefits from the capital s overflowing energy and its extraordinary professional environment. Paris is undoubtedly the crossroads for international gastronomy, where you will have the chance to meet hospitality leaders and to attend extraordinary events

13 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS 23 24

14 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS A COMBINATION OF SKILLS MULTIPLE PROFESSIONAL SITUATIONS While our professions are in full (r)evolution, specialized and skillful profiles are more than ever sought. DUCASSE Education s Bachelor in Culinary Arts allow you to acquire the complete technical know-how and management competencies required to meet the high expectations of the hospitality and culinary industry. Creating your own business, managing your own establishment, becoming a Chef or an entrepreneur, an international food service industry Manager? Choose an outstanding educational path to succeed in your career in France and abroad. Taught in English or in French, the Bachelor programs are punctuated by several highlights, during which you put into practice the skills previously acquired in class. In the 1 st and 2 nd years, our team provides support to all the students to secure and to complete a 5-month internship in an establishment approved by DUCASSE Education. In the 3 rd year, students start the semester with a Business Game including real-life professional scenarios, in which several skills will be required such as creativity, strategy, communication, marketing and cost management to name but a few. Finally, the last semester is dedicated to an end-of-study project which is assessed by a jury of professionals. The project consists in the modeling of a business plan and the creation of a food service concept. The aim is to put you in entrepreneurs shoes and help you get all the keys to create your own business

15 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS UNIQUE METHODOLOGY AND PEDAGOGICAL CONTENT CAREER Which career path after the Bachelor in Culinary Arts? DUCASSE Education has unique teaching methods combining small class settings with a high degree of practice, to optimize teaching, achieve efficient learning, and to deliver a personalized follow-up. In addition, our pedagogical content is developed exclusively by our Pedagogical Department and our chef instructors in line with the DUCASSE Education standards. The Bachelor in Culinary Arts uses a database of over 4,000 recipes directly inspired by the techniques of chef Alain Ducasse. VARIOUS SECTORS Food service, Hospitality, Catering, Audit, Consulting, Training, Editing, etc. VARIOUS JOBS Chef, Owner chef, Kitchen Manager, F&B Director, Purchasing Manager, Quality auditor, etc

16 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS Year 1 DISCOVER The first year forms the basis for your culinary skills and knowledge. 90% OF HANDS-ON TRAINING OBJECTIVES Master the culinary and pastry arts fundamental techniques Develop products and industry knowledge Learn efficient supply and cost management 5-month internship COURSES* Culinary lab (cuisine & pastry), Culinary Technology, Business administration, Economics, Cost Management, Sciences, Hygiene, Communication, French culinary language *To ensure a high level of education, 29 the taught courses mentioned as above may evolve accordingly. 30

17 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS Year 2 MASTER The courses are focused on the various themes relevant to the food service industry and the fundamentals of management 85% OF HANDS-ON TRAINING OBJECTIVES Practice advanced techniques in culinary arts new trends and superior pastry arts Acquire Alain Ducasse philosophy and principles of innovation Learn management and marketing fundamentals 5-month internship COURSES* Culinary lab (cuisine & pastry), Culinary Technology, Sciences, Nutrition, Operational Management, Business management technics, Labor law, Computer science, French culinary language, Sommellerie *To ensure a high level of education, 31 the taught courses mentioned as above may evolve accordingly. 32

18 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS Year 3 CREATE Students will stimulate all their knowledge and know-how in a reflective and creative process 20% OF HANDS-ON TRAINING OBJECTIVES Participate in Business Games and develop skills in concepts creation Master R&D principles, creation process and advanced management techniques Perform in culinary design, photography and communication tools usage End-of-studies project: Creation and development of a business plan and a food service concept COURSES* Culinary lab (cuisine & pastry), R&D methodology, Strategy, Marketing & Business management techniques, Entrepreneurship, Sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Culinary design, Photographs & Culinary pictures *To ensure a high level of education, 33 the taught courses mentioned as above may evolve accordingly. 34

19 CENTRE DE FORMATION ALAIN DUCASSE JOIN OUR BACHELOR PROGRAM CENTRE DE FORMATION ALAIN DUCASSE JOIN OUR BACHELOR PROGRAM CONDITIONS OF ADMISSION ENTRANCE EXAMINATION PROCEDURE Holders of a French general or technology baccalaureate, or equivalent Be 18 years old minimum at the beginning of the first internship Passed entrance examination Applicants will be examined for selection in three successive, qualifying stages. 1 Review of applications by the Pedagogical Committee at DUCASSE Education: CV Motivation letter detailing your motivation to join the program and your professional project School record and high school diploma or equivalent English proficiency test result Any document contributing to justifying your professional experiences in the food service industry (certificates of internships, letters from your employers, letters of recommendations, etc.) 35 36

20 CENTRE DE FORMATION ALAIN DUCASSE JOIN OUR BACHELOR PROGRAM CENTRE DE FORMATION ALAIN DUCASSE JOIN OUR BACHELOR PROGRAM 2 Written entrance examination Multiplechoice test that mainly involves the following subjects Professional culture Knowledge of produce Knowledge of skills, equipment and professional vocabulary 3 Oral entrance examination 15 to 20 minutes interview by a jury to assess the following criteria: Motivation Suitability for the chosen career Coherence of their career project Presentation and knowledge of food-service industry standards 37 38

21 CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA 39 40

22 CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA Launch your culinary career with this 8-month intensive program designed for entry-level professionals in the food-related services. The Culinary Arts Diploma will provide you the fundamental and elaborated culinary skills and the top standards expected at premium establishments. The intensive modules will teach you advanced aspects of culinary arts with emphasis on skills-building. 80% OF HANDS-ON TRAINING DURATION 8 months including: 5-month intensive training 3-month mandatory internship in a restaurant FOR Culinary school graduates Culinary professionals Career changers Entrepreneurs PRE-REQUISITE 18 years old minimum High school degree level Upon application approval LANGUAGE OF INSTRUCTION English or French 41 42

23 CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA THE PROGRAM INCLUDES THE FOLLOWING MODULES: Cutting methods, bases, sauces & condiments Cooking methods Vegetables, fruits & cereals Poultry, meat & game Fish, seafood & shellfish Pastry Arts basics for restaurants Effective Communication Management & Administration Internship preparation Practical real world internship in a restaurant 43 44

24 CENTRE DE FORMATION ALAIN DUCASSE SUPERIOR CULINARY ARTS DIPLOMA 45 46

25 CENTRE DE FORMATION ALAIN DUCASSE SUPERIOR CULINARY ARTS DIPLOMA CENTRE DE FORMATION ALAIN DUCASSE SUPERIOR CULINARY ARTS DIPLOMA Dedicated to Culinary Arts graduates and practicing Chefs who want to complement their know-how and accelerate their culinary career, this 6-month advanced skills program will provide you the top standards expected at international establishments. Acquire the highest level of expertise for every specialty in the professional kitchen, from cold kitchen preparations to advanced culinary techniques applied to different catering concepts. Reinforce your skills know-how in a real-world working environment through a monitored alternating internship. This training will award you the title of Responsable en Cuisine Gastronomique, NSF code 221T, level III (FR) and level 5 (EU) entered in the National Register of Professional Certifications by order of September 26th 2016 and published on the Official Journal on October 4th % OF HANDS-ON TRAINING DURATION 6 months Alternating intensive skills-building classes (12 weeks) and practical experience in an establishment (12 weeks). FOR Culinary Schools graduates Culinary Professionals with 2-3 years experience PRE-REQUISITE 18 years old minimum Diploma in Culinary Arts or 2-3 years professional culinary experience Upon application approval LANGUAGE OF INSTRUCTION English 47 48

26 CENTRE DE FORMATION ALAIN DUCASSE SUPERIOR CULINARY ARTS DIPLOMA THE PROGRAM INCLUDES THE FOLLOWING MODULES: Culinary Essentials review Tradition-Evolution Sous Vide Technology Catering & Banqueting New Trends Nature Hotel catering Information Technology & Computer Skills Business Administration & Management Communication & Team Management Field trips Alternating practical internship 49 50

27 CENTRE DE FORMATION ALAIN DUCASSE CONTACT CENTRE DE FORMATION ALAIN DUCASSE CONTACT A 15 A 3 ARGENTEUIL CFAD SAINT-DENIS A 14 A 86 A 86 PARIS Recruitment & Admissions Department Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan, Argenteuil, France A (0) international@ducasse.com Find us on: Facebook Linkedin Youtube 51 52

28 OUR PASTRY ARTS PROGRAMS 53 54

29 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE «Constant improvement and selecting the right professional training remain for everyone the first chance to succeed.» For more than thirty years, ENSP is the school of reference, in France and abroad, for professionals in pastry, bakery, chocolate, confectionery and ice cream arts. Founded in 1984 by the Confédération des Pâtissiers, the school, which has since been taken over by Yves Thuriès and Alain Ducasse, never stopped growing and became an emblematic figure of the pastry world. Located in the Château de Montbarnier, in Yssingeaux, in Haute-Loire, the school combines heritage and modernity, charm and functionality, diversity and harmony. It has 8 ultra-equipped laboratories, an amphitheater, and recreational spaces. A unique and warm atmosphere further encounters, sharing and learning around the same passion. YVES THURIÈS 55 56

30 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS 57 58

31 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS A COMBINATION OF SKILLS MULTIPLE PROFESSIONAL SITUATIONS While our professions are in full (r)evolution, specialized and skillful profiles are more than ever sought. DUCASSE Education s Bachelor in French Pastry Arts program allows you to acquire the complete technical know-how and management competencies required to meet the high expectations of the hospitality and pastry industry. Creating your own business, managing your own establishment, becoming a Pastry Chef, an entrepreneur or an international food service industry Manager? Choose an outstanding educational path to succeed in your career in France and abroad. Taught in English or in French, the Bachelor programs are punctuated by several highlights, during which you put into practice the skills previously acquired in class. In the 1 st and 2 nd years, our team provides support to all the students to secure and to complete a 5-month internship in an establishment approved by DUCASSE Education. In the 3 rd year, students start the semester with a Business Game including real-life professional scenarios, in which several skills will be required such as creativity, strategy, communication, marketing and cost management to name but a few. Finally, the last semester is dedicated to an end-of-study project which is assessed by a jury of professionals. The project consists in the modeling of a business plan and the creation of a pastry concept. The aim is to put you in entrepreneurs shoes and help you get all the keys to create your own business

32 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS UNIQUE METHODOLOGY AND PEDAGOGICAL CONTENT CAREER DUCASSE Education has unique teaching methods combining small class settings with a high degree of practice, to optimize teaching, achieve efficient learning, and to deliver a personalized follow-up. In addition, our pedagogical content is developed exclusively by our Pedagogical Department and our chef instructors in line with the DUCASSE Education standards. The Bachelor in French Pastry Arts is the only existing program which combines managerial competencies with technical know-how entirely based on pastry arts. Which career path after the Bachelor in French Pastry Arts? VARIOUS SECTORS Pastry shops, Pastry for restaurant, Traditional bakery, Manufacturing lab,industry, Hospitality, Catering, Training, Editing VARIOUS JOBS Pastry Chef in a brigade, Pastry Chef in a lab, Owner Pastry Chef, Entrepreneur, R&D Manager, etc

33 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS Year 1 DISCOVER The first year forms the basis for pastry skills and knowledge. 90% OF HANDS-ON TRAINING OBJECTIVES Master the Pastry Arts fundamentals techniques Develop produce and industry knowledge Learn efficient supply and cost management 5-month internship COURSES* Pastry lab (pastry, viennoiserie), Economics, Cost Management, Sciences, Hygiene, Communication, French pastry language *To ensure a high level of education, 63 the taught courses mentioned as above may evolve accordingly. 64

34 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS Year 2 MASTER The courses are focused on the various themes relevant to the pastry industry and the fundamentals of management 85% OF HANDS-ON TRAINING OBJECTIVES Practice advanced and new techniques in Pastry Arts Innovation and new trends in Pastry Arts Learn management and marketing fundamentals adapted to pastry concepts 5-month internship COURSES* Pastry lab (pastry, bakery, chocolate, ice cream, confectionery) Sciences, Nutrition, Commercialization, Operational Management, Labor law, Computer science, Art, Drawing & design, French pastry language *To ensure a high level of education, 65 the taught courses mentioned as above may evolve accordingly. 66

35 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS Year 3 CREATE Students will stimulate all their knowledge and know-how in a reflective and creative process 20% OF HANDS-ON TRAINING OBJECTIVES Participate in Business Games and develop skills in business set-up Master R&D principles, creation process and advanced management techniques Perform in pastry design, photography and communication tools usage End-of-studies project: Creation and development of a business plan and a pastry concept COURSES* Pastry lab, R&D methodology, Strategy, Marketing & Business, Management techniques, Entrepreneurship, Sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Pastry design, Photographs & Pastry pictures *To ensure a high level of education, 67 the taught courses mentioned as above may evolve accordingly. 68

36 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE JOIN OUR BACHELOR PROGRAM ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE JOIN OUR BACHELOR PROGRAM CONDITIONS OF ADMISSION ENTRANCE EXAMINATION PROCEDURE Holders of a French general or technology baccalaureate, or equivalent Be 18 years old minimum at the beginning of the first internship Passed entrance examination Applicants will be examined for selection in three successive, qualifying stages. 1 Review of applications by the Pedagogical Committee at DUCASSE Education: CV Motivation letter detailing your motivation to join the program and your professional project School record and high school diploma or equivalent English proficiency test result Any document contributing to justifying your professional experiences in the food service industry (certificates of internships, letters from your employers, letters of recommendations, etc.) 69 70

37 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE JOIN OUR BACHELOR PROGRAM ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE JOIN OUR BACHELOR PROGRAM 2 Written entrance examination Multiplechoice test that mainly involves the following subjects Professional culture Knowledge of produce Knowledge of skills, equipment and professional vocabulary 3 Oral entrance examination 15 to 20 minutes interview by a jury to assess the following criteria: Motivation Suitability for the chosen career Coherence of their career project Presentation and knowledge of food-service industry standards 71 72

38 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY ARTS DIPLOMA 73 74

39 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY ARTS DIPLOMA ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE 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. 80% OF HANDS-ON TRAINING DURATION 7.5 months including: 5.5-month intensive training 2-month mandatory internship in a French establishment FOR Culinary or hospitality students and professionals willing to develop a pastry arts expertise Entrepreneurs Career-switchers PRE-REQUISITE 18 years old minimum Upon application approval LANGUAGE OF INSTRUCTION English 75 76

40 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY ARTS DIPLOMA THE PROGRAM INCLUDES THE FOLLOWING 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 77 78

41 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE SUPERIOR FRENCH PASTRY ARTS DIPLOMA 79 80

42 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE SUPERIOR FRENCH PASTRY ARTS DIPLOMA ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE SUPERIOR FRENCH PASTRY ARTS DIPLOMA Upgrade your professional skills and acquire complex and modern pastry techniques through an intensive 2-month advanced training. Reinforce your know-how by mastering the right combination of tastes, textures and shapes to create high-quality pastries with elaborated techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. 80% OF HANDS-ON TRAINING DURATION 2 months + 1-month optional internship in a French establishment (additional administrative processing fee) FOR Pastry professionals Pastry Arts Graduates PRE-REQUISITE 18 years old minimum Upon application approval Diploma in Pastry Arts or significant industry experience in Pastry LANGUAGE OF INSTRUCTION English 82

43 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE SUPERIOR FRENCH PASTRY ARTS DIPLOMA THE PROGRAM INCLUDES THE FOLLOWING MODULES: Signature Chef s pastries and desserts French pastries: between tradition and evolution Modern tarts Ice-creams and sorbets Special event cakes Chocolate and artistic piece Sugar and artistic piece Buffet preparation and final exam 83 84

44 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH CHOCOLATE AND CONFECTIONERY ARTS PROGRAM 85 86

45 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH CHOCOLATE AND CONFECTIONNARY ARTS PROGRAM ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH CHOCOLATE AND CONFECTIONNARY ARTS PROGRAM 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. 80% OF HANDS-ON TRAINING DURATION 2 months + 1-month optional internship in a French establishment (additional administrative processing fee) FOR Serious enthusiasts Entrepreneurs Career-switchers Pastry, culinary or hospitality students and professionals willing to specialize in chocolate and confectionary arts PRE-REQUISITE 18 years old minimum Upon application approval LANGUAGE OF INSTRUCTION English 87 88

46 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH CHOCOLATE AND CONFECTIONNARY ARTS PROGRAM THE PROGRAM INCLUDES THE FOLLOWING MODULES: Chocolate Confectionery Chocolate-based pastries Artistic chocolate and sugar pieces Buffet preparation and final exam 89 90

47 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH BAKERY ARTS PROGRAM 91 92

48 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH BAKERY ARTS PROGRAM ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH BAKERY ARTS PROGRAM 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. 85% OF HANDS-ON TRAINING DURATION 2 months + 1-month optional internship in a French establishment (additional administrative processing fee) FOR Serious enthusiasts Entrepreneurs Career-switchers Pastry, culinary or hospitality students and professionals willing to specialize in bakery arts PRE-REQUISITE 18 years old minimum Upon application approval LANGUAGE OF INSTRUCTION English 93 94

49 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH BAKERY ARTS PROGRAM THE PROGRAM INCLUDES THE FOLLOWING 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 95 96

50 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY CAMPUS 97 98

51 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY CAMPUS ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY CAMPUS 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. 90% OF HANDS-ON TRAINING DURATION 2 months FOR Serious enthusiasts Entrepreneurs Career-switchers Culinary students willing to extend their knowledge to pastry arts PRE-REQUISITE 18 years old minimum Upon application approval LANGUAGE OF INSTRUCTION English

52 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY CAMPUS THE PROGRAM INCLUDES THE FOLLOWING 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

53 N88 A7 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE CONTACT ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE CONTACT SAINT-ÉTIENNE N88 A7 ENSP LE PUY-EN-VELAY Recruitment and Admissions Department Ecole Nationale Supérieure de Pâtisserie IFFP / ENSP 125, Allée du Château de Montbarnier, Yssingeaux, France VALENCE +33 (0) international@ducasse.com Find us on: Facebook Linkedin Youtube

54 Ducasse Education is one of the founding members of the Conférence des Formations d Excellence au Tourisme 105 ducasse-education.com CRÉDITS PHOTOS: P. MONETTA, L. OLIVIER, M. CELLARD, F. GEUFFROY, T. DUVAL CRÉATION: SOINS GRAPHIQUES