Duration:
8 weeks
Specialization:
Bakery arts
Instruction language:
English
Where taught:
École Nationale Supérieure de Pâtisserie
Introduction
This course is designed for career-changers, entrepreneurs and bakery arts enthusiasts.
Conducted in English, it offers a comprehensive learning experience in baking and viennoiserie,
ensuring a solid foundation for your future career.
The curriculum includes the invaluable opportunity
to receive instruction from distinguished École Ducasse chefs who
specialize in the field of French bakery.
Working alongside these accomplished professionals
will not only deepen your understanding but also enhance your practical skills in the discipline.
Course structure*
*In the interest of continuous improvement, the content of our programs may change.
content
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.
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.
What you will achieve
The blend of practical training and applied business tuition makes this an ideal program for an aspiring bakery business owner. You will come away with valuable insights into new trends and techniques.
At the end of the course, the student will be able to :
. Plan the manufacturing stages
. Choose the materials and raw materials needed to make pastries, chocolates and confectionery
. Implement the production techniques
. Set the parameters of the different cooking methods
. Proceed with the assembly by assembling 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:
· Entrepreneur
· Baker
· Bakery design
· Bakery production
· Caterer
For more information, click here France Compétences.
Methods of evaluation
In 2021, the success rate of our Essentiels de la Boulangerie students was 100%.
The assessment methods used throughout the course are as follows:
Professional practice courses: practical, intermediate and final assessments
Academic courses: oral and/or written, intermediate and/or final assessments
Admission Requirements
Pre-admission based on written application file, to be followed by an interview.
- 18 years of age minimum
- English session: B1 level (IELTS: 4.5) recommended
- No previous degree or experience required
Our training courses are accessible to people with disabilities. Contact Mareva Boillat to discuss the feasibility of your training project.
Intake dates and fees
Next intake
June 12, 2025 (English)
Fees
Total €: 7 900** / 10 900***
For a full breakdown of fees and payment options please contact us.
** : UE fees
*** : No UE fees
Ecole Nationale Supérieure de Pâtisserie
Address
125 Allée du Château de Montbarnier, 43200 Yssingeaux, France
Location
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.
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