This is a true master class in pastry arts. Across eight intensive weeks, you will spend 90% of your study time in practical workshops and training, guided by experts.
FRENCH AND ITALIAN PASTRY ARTS
4 weeks in ENSP
4 weeks in ALMA
École Nationale Supérieure de Pâtisserie and ALMA
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.
Ecole Nationale Supérieure de Pâtisserie (1 month)
- Tradition & evolution: tarts and entremets - 1 week
- Bread and Viennoiserie - 1 week
- Plated desserts - 1 week
- Sugar artistic masterpieces - 1 week
ALMA (1 month)
- Italian classic desserts - from tradition to evolution - Week 1
- Italian Artisan Gelato and sorbets and plated desserts - Week 2
- Italian pralines and Chocolate artistic piece - Week 3
- Bread and mother-yeast and Great mother-yeast leavened products - Week 4
*In the interest of continuous improvement, the content of our programs may change.
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.
ENSP director - World Champion and Meilleur Ouvrier de France
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:
· Pastry chef
· Pastry design
· Lab production
Methods of evaluation
Professional practice course: CCF assessments (assessment during training): professional situation
No previous degree or experience required
18 years minimum
English session : B1 level (IELTS : 4.5) recommended
For more information on Admission requirements please contact us.
Intake dates and fees
May 24, 2024
- Total €: 18 700*
For a full breakdown of fees and payment options please contact us.
*including accommodation + 1 meal per day
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.
Piazza Garibaldi, 26 - 43052 Colorno (Parma) Italia
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.