Spending 90% of your study time in practical workshops and training, you will prepare common, traditional, and special bread, while also having the opportunity to create leavened or puff viennoiseries. Also included is a field trip to a flour mill, together with bakery hygiene, and applied for technology courses.
École Ducasse's teaching methodology favours practice in order to optimize the acquisition of gestures, techniques and skills. Each module alternates theory, demonstration and practical phases.
Success stories
You learn a great deal at the Ecole Nationale Supérieure de Pâtisserie, from the technical skills required for the chef trade, which form the basis of our expertise, to soft skills such as being disciplined and conscientious. If you are willing to work hard, at this school you can make really fast progress and forge a successful career.
Marion Baralon
CAP Pâtissier’s Alumni and pastry chef instructor at ENSP