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CAP Glacier

DURATION:

8 months (1034 hours)

Internships:

2 x 4 weeks

Specialization:

Ice cream making

Language: 

French

Where taught:

École Nationale Supérieure de Pâtisserie

Introduction

Taught in French, our CAP Glacier provides you with a nationally-recognised professional qualification in a significantly shorter timeframe than a traditional CAP training.

Course content includes

  • Ice cream making labs - 513 hours 
  • Technology - 32 hours
  • Applied technology - 71 hours
  • Applied sciences - 40 hours
  • Applied arts - 35 hours
  • Economic, legal and social environment – 40 hours
  • Communication - 24 hours
  • Basic Life Support - 38 hours, including 14 hours of first aid at work trainin
  • Professional internship: 8 weeks (two periods of four weeks) - 280 hours

Success stories

What is the objective of our CAP Glacier? Stimulate your creativity and develop your technical skills. At the end of your training you will be able to create a wide range of ice cream products in compliance with hygiene standards.

Luc Debove

Executive Pastry Chef

Ecole Nationale Supérieure de Pâtisserie

Address

125 Allée du Château de Montbarnier, 43200 Yssingeaux, France

 

Location

Located in the Château de Montbarnier, in Yssingeaux in Haute-Loire, ENSP is the school of reference in pastry, bakery, chocolate, confectionary and ice cream arts.



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