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Diplôme Supérieur des Arts Pâtissiers

Duration:

3 years

internships included:

3 x 24 weeks

Qualifies you for the title of:

Pastry Chef registered with the RNCP under number 35987



Language of instruction:

French

campus:

École Nationale Supérieure de Pâtisserie

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Introduction

This highly specialised three-year Higher Diploma is available in French. It provides you with unique skills in pastry arts and management so that you can become a leader in this sector. It is the ideal choice for baccalaureate holders (excluding ParcourSup) wishing to build a career in the pastry and F&B sector. Since 2023, our students on the Diplôme Supérieur des Arts Pâtissiers have been able to receive an Erasmus+ internship grant for their mobility in or outside Europe. 

Program structure

* In the interests of continuous improvement, the content of our programs is subject to change.

Year 1

 

  • Semester 1 - Fundamentals of pastry arts and academic courses
  • Semester 2 - Internship I - 24 weeks

Year 2

 

  • Semester 3 - Advanced practice I and academic courses
  • Semester 4 - Internship II - 24 weeks

 

Year 3

 

  • Semester 5 - Advanced practice II and academic courses
  • Semester 6 - Internship III - 24 weeks

 

The year is punctuated by various sessions of practical work, theory courses and work placements.

 

Their testimonials

The Diplôme Supérieur des Arts Pâtissiers is very comprehensive, not to mention the teaching staff and chefs, who are fantastic! The training is particularly intense, and it has enabled me to acquire a lot of techniques, to become more assiduous and, above all, to have confidence in myself, which is important for our internships, for example.”

Antoine Dubois is the co-founder of the Miss Madeleine patisserie in Lyon with his twin brother, Fantin Dubois, who also graduated from the program.

Antoine Dubois

Alumni of the Diplôme Supérieur des Arts Pâtissiers

Technical know-how

You will receive practical training in small groups with pastry professionals.

Initially, the program covers the fundamentals of French pastry arts, including baking, chocolate, confectionary, ice creams and sorbets. After a first professional internship, you will move on to advanced practice, discovering modern entremets, gourmet desserts and new trends in French pastry.

After your second work placement, you will undertake a semester of lectures, with the emphasis on creation, management and entrepreneurship. This is followed by a third work placement.

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Managerial skills

Interpersonal skills and a sharp commercial mind are essential for success in the F&B sector. This degree therefore includes a comprehensive program of academic courses focusing on entrepreneurship and management.

 

Across three semesters, you will study a wide range of subjects:

 

- Introduction to entrepreneurship

- Sustainability practices in operations

- Financial performance management

- Management, accounting and finance

- Sales and production space planning

- F&B business management

- Marketing fundamentals

- Talent management and HR processes

- IT tools

- Business law and legal risks

- Strategy and business models

- Final project

 

* In the interests of continuous improvement, the content of our programs is subject to change.

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Learning objectives

At the end of this training program, you will be able to:

 

- Design innovative French pastry, chocolate, confectionary, ice cream and Viennese pastry products.

- Produce high quality pastries, chocolates, confectionary, ice cream and Viennese pastries

- Manage and monitor pastry production in line with the principles of sustainable development

- Set up, develop and maintain a patisserie business

Internships

Your technical training and academic courses on campus are complemented by three professional internships of 24 weeks each. These enable you to gain direct experience with prestigious companies in our network.

 

An ideal complement to the knowledge acquired in class, this exposure to the practical and operational challenges of the ‘real world’ is irreplaceable.

 

Here are some examples of companies welcoming our students for internships:

 

· Pierre Hermé Paris

· Angelina

· Dorchester Collection

· Potel & Chabot

· Maison Pic

· Sadaharu Aoki

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ERASMUS +

Since 2023, our students in the Diplôme Supérieur des Arts Pâtissiers have been eligible for an Erasmus+ internship grant for their mobility within or outside Europe.

More information here.

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Assessment methods

  • Assessment of professional practice: practical and theoretical interim assessments
     

  • Academic courses: oral and/or written, interim and/or final assessments
     

  • Final assessments based on simulated professional situations (practical, written and oral)
     

    In-company work placements: validation of the 3x24-week work placement, submission of the work placement report and certificate and telephone assessment.
     

    End-of-studies project: written report and oral presentation.
     

    The title of ‘Pastry Chef’ is obtained by capitalizing on the 4 skill blocks and a minimum of 72 weeks' professional experience.
     

    In 2023, our student satisfaction rate was 83% and the success rate for the Diplôme Supérieur des Arts Pâtissiers was 100%.

Career prospects

Today, French patisserie is booming. It is also highly influential, with professionals in this field in great demand. Once you've obtained your Diplôme Supérieur, you'll be ready to take up a position of responsibility in the sector, or to blaze your own trail as an entrepreneur.

 

Here are just a few examples of the career opportunities available to alumni of the Diplôme Supérieur des Arts Pâtissiers:

- Entrepreneur

- Pastry chef

- Patisserie owner

- Product development manager

- Manager in the patisserie sector

- Patisserie consultant

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Class sponsor

The students of the Diplôme Supériueur des Arts Pâtissiers are honoured to be sponsored by Chef Julien Dugourd.

 

Julien Dugourd has had an exceptional career, notably working with Christophe Michalak (world pastry champion), and in three-starred establishments such as the restaurants of Marc Veyrat and Le Louis XV-Alain Ducasse, a testament to his dedication and mastery of the sweet arts.

 

Since 2015, Julien has run his own pastry consulting company, working with luxury brands and restaurateurs around the world.

 

His modern vision and innovative approach to pastry will enrich the École Ducasse Bachelor programme, offering students fresh perspectives on the art of pastry and avant-garde techniques, and he is considered by many to be one of the leading creators of plated desserts.

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Admission deadlines and procedures

Pre-admission on the basis of a portfolio, followed by a motivational interview with our head of teaching.

 

To enter the first year:

 

- Hold a higher education diploma, baccalaureate or equivalent

- This program is not covered by ParcourSup

- Be at least 18 years old by the end of the first semester

- Fluency in French language: written and spoken at B2 level or IETLS 5.5

 

To enter the second year:

 

- Hold a baccalaureate (or equivalent) and a CAP Pâtisserie (or equivalent)

- You can enroll up to 7 days before the start of the course, depending on the number of places available

 

Programme accessible by VAE

Personal work required

This course has not yet been offered.

 

Access time: up to the day before the course (subject to availability).

 

Our courses are accessible to people with disabilities. Contact Barbara Veyrac to discuss the feasibility of your training project. 

 

 

START DATES AND TUITION FEES

Ecole Nationale Supérieure de Pâtisserie

Next start dates 

1st September 2025 (French)


EU Rates
 

 

YEAR 1

YEAR 2

YEAR 3

NET TOTAL €

Applucation fee

Année 1

200

Année 2

-

Année 3

-

Total TTC €

200

Registration fee

Année 1

1000

Année 2

-

Année 3

-

Total TTC €

1000

Tuition fees

13 880

Année 1 13 850***

Année 2

 13 860

 13 860

 41 600

Teaching materials

Année 1

2 700 

Année 2

-

Année 3

 

Total TTC €

2 700

Membership fee

 

 

 

 

300

 

300

Net total €

Année 1

17 780

Année 2

13 860

Année 3

14 160

45 800

 Rates outside the EU

 

 

YEAR 1

YEAR 2

YEAR 3

NET TOTAL €

Application fee

Année 1

200

Année 2

-

Année 3

-

Total TTC €

200

Registration fee

Année 1

1000

Année 2

-

Année 3

-

Total TTC €

1000

Tuition fees

Année 1

19 000

Année 2

19 000

19 000

57 000

Teaching materials

Année 1

2 700

Année 2

-

Année 3

-

Total TTC €

2 700

Membership fee

 

 

 

 

300

 

300

Net total €

Année 1

22 900

Année 2

19 000

Année 3

19 300

61 200

Accreditation

The Ecole Nationale Supérieure de Pâtisserie (ENSP) delivers the title ‘Chef Pâtissier’, certified level 5, registered in the Répertoire National des Certifications Professionnelles (RNCP) by decision on October 15, 2021 under number 35987.

Ecole Ducasse Paris Campus, named Centre Préparateur, is authorized to prepare the RNCP ‘Chef Pâtissier’ title awarded by the ENSP.

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VAE

VAE (Validation des Acquis de l'Expérience) is a way of gaining recognition for experience and validating skills acquired in the course of a salaried, self-employed or voluntary professional activity. The aim is to assess the candidate's knowledge, interpersonal skills and know-how in order to obtain all or part of the professional certification required for the program.

Candidates draw up a file outlining their experience, which they then present to a VAE jury. The jury can then check that the applicant has the knowledge, skills and competencies required to obtain the certificate in question. The jury can award full or partial VAE certification, or refuse to award any certification at all.

 

VAE is open to all working people (employees, job seekers, entrepreneurs, volunteers, etc.) who can show proof of one year's activity related to the qualification in question, and who have been accepted by École Ducasse-ENSP Yssingeaux. The experience can be continuous or discontinuous and there is no age criterion or minimum level of initial studies. Candidates can choose whether or not to receive support during the VAE process.

 

To find out if VAE is appropriate to you, visit the website: https://francevae.fr/test/ 

 

Your ENSP VAE contact is: admissions.ensp@ecoleducasse.com

École Nationale Supérieure de Pâtisserie

Contact

+ 33(0)4 71 65 79 68 ou + 33(0)4 71 65 72 50

 

Address

125 Allée du Château de Montbarnier, Yssingeaux, France

 

Location

Located in the Château de Montbarnier, in Yssingeaux in the Haute-Loire region, the ENSP is the benchmark school for pastry-making, baking, chocolate-making, confectionary and ice cream.



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