The intensive course curriculum teaches practical skills in French pastry arts, together with essential management knowledge. It is ideal for career changers, entrepreneurs, and students wishing to relaunch, or complete, their professional training.
Depending on your profile and your level of schooling, two different paths are possible as you can attend an eight-month (1 073 hours) program or a nine-month (1 233 hours) program.
Both the eight-month and nine-month options incorporate six months of practical training and essential theoretical knowledge, supplemented by two professional internships of four weeks each.
The nine-month program includes an additional 160 hours of general education topics, suited to students without a minimum Level-3 Diploma (or equivalent) qualification. The curriculum is made up of 70% practical; 30% theoretical learning.
Course content includes:
· Pastry Labs & Workshops - 507 hours
· Applied Technology - 72 hours
· Pastry Technology - 32 hours
. Research and development - 60 hours
· Food Science - 40 hours
· Management Toolbox - 20 hours
· Health & Safety - 48 hours
· Communication – 14 hours
. 2 interships of 4 weeks
The practical workshops and associated knowledge place the student in companies' conditions and confront him with the professional reality. The courses take place in the form of demonstrations, practical work, experimental workshops, and theoretical courses.
I started studying for the CAP Pâtissier with some basic skills that I had acquired at a hotel school. However, at the Ecole Nationale Supérieure de Pâtisserie, training is focused more on techniques and on high-end patisseries. I also met students from all over the world there. All in all, I received terrific support from the teaching staff and this has helped me in the rest of my career.
CAP Pâtissier’s Alumni