This training constitutes a real ice cream masterclass. Throughout the eight-week intensive course, you will devote 90% of your time to workshops and hands-on training, supervised by experts in our state-of-the-art laboratories.
The program modules include frozen desserts, frozen pies, frozen cakes, ice bombs, Norwegian omelet, yule logs, ice cream sundaes, Eskimos, ice cream bars, frozen fruits, frozen petits fours, frozen club sandwich, Italian ice cream, analytical tables, ice sculpture demonstration.
Success stories
Why did I choose to study at Ecole Nationale Supérieure de Pâtisserie? Actually I researched potential schools in France because I wanted to learn the right way, which means the French way. And I felt ENSP was a school where I could learn as much as possible about the pastry industry in a short time. Today I can honestly say that it was one of the best times of my life. The teachers, the school, the settings, the surrounding villages, the fellow students... all of this contributed to an incredible experience and helped me to gain the essential tools needed to advance my own career.
Craig Alibone
French Pastry Arts Essentials’ Alumni