CAP Glacier


8 months (1034 hours)


2 x 4 weeks


Ice cream making



Where taught:

École Nationale Supérieure de Pâtisserie


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 - 515 hours 
  • Technology - 42 hours
  • Applied technology - 72 hours
  • Applied sciences - 27 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

*In the interest of continuous improvement, the content of our programs may change.

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


125 Allée du Château de Montbarnier, 43200 Yssingeaux, France



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.