This is a true master class in French and Italian pastry arts. Across eight intensive weeks, you will spend 90% of your study time in practical workshops and training, guided by experts. A field trip will also be organized during the training at ALMA.
FRENCH AND ITALIAN PASTRY ARTS DIPLOMA
Duration:
May 28 - July 31, 2026
Specialization:
Pastry arts
Language:
English
Where taught:
ALMA and École Nationale Supérieure de Pâtisserie
Introduction
This joint diploma will teach you all the techniques that have made French and Italian pastry arts celebrated across the world. It is a must for anyone passionate about pastry and desserts.
Course structure*
École Nationale Supérieure de Pâtisserie (1 month)
- French Pastry Classics : Tradition & innovation - week 1
- Bread and Viennoiserie - week 2
- Plated desserts and Tea Time - week 3
- Croquembouches - week 4
ALMA (1 month)
- Introduction to the Italian - Taste Italian classic desserts - Italian style small pastry - week 5
- Italian Artisan Gelato and derivatives - Italian pralines - week 6
- Italian mother yeast leavened breads - Great mother yeast leavened products - week 7
- Plated desserts - week 8
*In the interest of continuous improvement, the content of our programs may change.
content
what you will achieve
After completing this program you will have developed the skills to prepare emblematic French and Italian pastries . Just as important from a professional perspective, you will gain insight into new trends in the pastry world.
You will be able to :
. Plan the manufacturing stages
. Choose the materials and raw materials necessary to make pastries, chocolates, confectionery, and viennoiseries
. Implement the production techniques
. Set the parameters of the different cooking methods
. Assembly the different preparations to finish the productions
. Work in compliance with the rules of hygiene, traceability, and safety
Potential career paths from this program include:
· Entrepreneur
· Pastry chef
· Pastry design
· Lab production
· Caterer
Methods of evaluation
Professional practice course: CCF assessments (assessment during training): professional situation
Admission Requirements
Pre-admission based on written application file, to be followed by an interview
English session : B1 level (IELTS : 4.5) recommended
Previous pastry degree or 1 experience required
18 years minimum
Please contact our admission team to discuss your training project.
For students with a physical handicap, please contact Mareva Boillat to access the feasibility of your registration for this program.
Intake dates and fees
Next intake:
May 28th, 2026 : Arrival in France (Pick-up Lyon Saint-Éxupéry)
May 29th, 2026 : Induction Day – Ecole Ducasse – ENSP
June 1st to June 26th, 2026 : 4-week training at ENSP
June 29th & June 30th, 2026 : Transportation + Field Trip : France (ENSP) to Italy (ALMA)
July 1st, 2026 : Induction Day – ALMA, Colorno
July 2nd to July 30th, 2026 : 4-week training at ALMA
July 31st, 2026 : Diploma ceremony / Check out
International Fees
- Total €: 18 700
What is included in the tuition fee?
- - Learning resources (equipment and uniform – including safety shoes)
- - Professional toolkit
- - Housing in both countries including utilities and maintenance : Shared bedrooms in fully furnished shared apartments
- - One meal per day during the school days
- - Field trips
- - Transfer from France to Italy
- - Airport transfer Lyon St-Exupéry Airport to École Ducasse ENSP
- - Transportation from École Ducasse ENSP(France) to ALMA (Italy)
For a full breakdown of fees and payment options please contact us.
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.
ALMA
Adress:
Piazza Garibaldi, 26 - 43052 Colorno (Parma) Italia
Location:
ALMA is recognized as the world’s leading educational and training centre for Italian food and beverage, training cooks, pastry chefs, bakery chefs, sommeliers, professional waiting staff, restaurant managers, pizza chefs, pasta chefs and gelato artisans.
ALMA is based in the heart of the Food Valley, in the beautiful Ducal Palace of Colorno, just a few kilometres from Parma, a 2015 UNESCO Creative City of Gastronomy.
Testimonial
I am delighted to collaborate with ALMA on the development of such a unique program; bringing together the best of the French and Italian savoir faire can only be a source of inspiration to all.
Luc Debove
ENSP director - World Champion and Meilleur Ouvrier de France