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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

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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 - 72 hours
  • Applied sciences - 40 hours
  • Applied arts - 35 hours
  • Economic, legal and social environment – 40 hours
  • Communication - 24 hours
  • Health and safety prevention - 38 hours
  • Professional internship: 8 weeks (two periods of four weeks) 

*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

Content

This intensive course is designed for career changers who have no previous knowledge of ice cream making. You will be taught the latest techniques to become a skilled ice cream maker and work with high-quality raw materials.

 

The ice-cream maker produces and sells a very diverse range of ice cream products:

· Ice cream, sorbet…

· Frozen desserts, ice cream bars…

· Frozen entremets

· Basic pastry preparations

· Plated desserts

· Decorations, working with sugar and chocolate, ice sculpture

 

 

Ice cream makers must comply with health and safety regulations and current legislation. They also have an artistic sense and know how to use raw materials and additives, as well as the associated techniques.

 

Our teaching methods are designed to combine techniques, hygiene standards, and a taste for excellence, to make you immediately employable. The courses will be taught by a team of instructors holding a diploma in ice cream making and by our Executive Chef, Ice Cream World Champion and Meilleur Ouvrier de France Glacier.

 

The practical work and associated knowledge place the student in conditions close to the company and confront him with the professional reality. The courses take place in the form of demonstrations, practical work, experimental workshops, and theoretical courses.

 

 

  • Through this eight-month (1,073 hours) program, you will receive six months of practical training and academic education, supplemented by two professional internships of four weeks each.

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What you will achieve

With its focus on teaching technical skills, the CAP Glacier gives you the opportunity to achieve a professional level of expertise and work with ice cream to create a wide range of products.

 

 

At the end of this program, you will be able to :
. Produce ice cream products from raw materials while respecting the rules of hygiene and health and safety at work as well as the recommendations related to sustainable development.
.  Identify the needs of raw materials and store them.
.  Organize your production.
. Check the quality of the products during production (organoleptic criteria).
. Present the finished products.

 

 

Career opportunities include, among others:

· Entrepreneur

· Ice cream maker, tearoom

· Ice cream conception and production

· Ice cream industry

· Catering, events…

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Methods of evaluation

The trainees are assessed during the training by CCF (control during training).


The different blocks of competencies are assessed via written, practical and oral tests.

 

Accreditation

The CAP Glacier is assessed by CCF (test during training). The assessment by CCF is carried out by the instructors themselves at the training site (establishment and professional environment), during the entire program, and when the students have reached the required level.

 

At the end of the CAP Glacier training, you will be awarded a Certificat d'Aptitude Professionnelle (CAP), a state diploma recognized by the French Ministry of National Education.

Admission criteria

Candidates are selected after an interview with the educational manager.

 

The CAP Glacier is accessible to candidates who are at least 18 years of age and have a level 3 diploma (formerly level V: BEP-CAP) or higher (level 4 French Baccalauréat and other diplomas) recognized by the French Ministry of National Education, or a DAEU (Diplôme d'Accès aux Études Universitaires, diploma giving access to university studies).

 

Please note that having only the Brevet des Collèges (ninth grade) is not sufficient.

 

Interns of foreign nationality must have a visa or residence permit valid for the entire training period.

 

Our courses are accessible to people with disabilities. The aspects, accessibility, and type of disability in relation to the educational support arrangements must be discussed during the interview prior to any admission in order to guide or support the disabled person as best as possible.

INTAKE DATES AND FEES

Next intake

September 16, 2024

 

 

Fees
Total €: 12 900

 

Please contact us for a full breakdown of fees and funding possibilities (OPCO, Pôle Emploi, Agefiph, CPF).

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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