French and Italian Pastry Arts Diploma

Duration	8 Weeks
Instruction Language	English
Campus	ENSP (France) ALMA (Italy)
Next Intake Date	28 May 2026

Combining the expertise of École Ducasse and ALMA, this joint diploma will teach you all the techniques that have made French and Italian pastry arts celebrated across the world. Ideal for ambitious pastry chefs, entrepreneurs and career changers.

In 2025, the École Nationale Supérieure de Pâtisserie welcomed 7 students into this program, and the success rate was 100%.

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Summary

A unique blend of French and Italian pastry arts expertise

With four weeks’ learning at ALMA in Italy, and four weeks with ENSP, this diploma program offers a unique immersion into the skills and techniques of two countries which are world-renowned for their sweet arts.

Learn with the best

ALMA and ENSP are both regarded as leaders in their field.

XX practical training hours on average per week

Plenty of time to focus on developing your skills.

100% of training in labs, not auditoriums

Sharpen your technique by doing, not watching.

We ensure you’re well equipped

Professional uniforms and pastry kits are provided.

Study in two world centers of gastronomy

Having this unique education on your resume will get you noticed.

Future-proof your knowledge

Through this program, you will gain insight into new trends in the pastry world.

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Tuition fees, Admission Requirements and Methods of Evaluation

Course structure

With one month on campus at ALMA and one month at ENSP, you will spend 90% of your study time in practical workshops and training, guided by experts from each school. A field trip will also be organized during your training at ALMA.

Upon completion of the program you will have developed the skills and techniques to prepare emblematic French and Italian pastries.

ALMA (4 weeks)

Introduction to the italian taste

Module 1

Explore Italian pastry traditions and culture. Master classic and modern desserts through doughs, creams, fruits, assembly, garnishing and refined presentation.

Italian artisinal gelato derivatives and italian pralines

Module 2

Discover gelato, sorbets and pralines. Build recipes with precision, master ingredient balance, and develop Italian chocolate and frozen dessert techniques.

ENSP campus (4 weeks)

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Acquire skills that will last a lifetime with 100% hands-on training

Whether at ALMA or ENSP, with this program you’ll learn through doing, working with your own ingredients and your own utensils.

Professional grade kitchens

Both schools’ kitchen labs are equipped with the best available technologies.

Small group training

With strictly capped class sizes our chef trainers can support and guide you every step of the way.

Develop crucial career skills

Just a few of the pastry arts skills you’ll learn are shaping and cutting leavened doughs, cooking and working with sugar, mastering the use of mother yeast.

Career-boosting program features

Your Diploma program incorporates these features designed to boost your knowledge and network.

Masterclass

Enhance your mastery through an interactive masterclass led by a recognized chef.

Field trip

Experience the industry close-up and validate your learning with a curated field trip.

Food photography course

Learn the secrets of photographing food in this intensive course featuring 8 hours of hands-on instruction.

Learning the vocabulary

While at ALMA you will learn the correct vocabulary when referring to techniques, tools or specific gestures.

Study in France and Italy

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.

ALMA is based in the heart of the Food Valley, in the beautiful Ducal Palace of Colorno, just a few kilometres from Parma, a 2015 UNESCO Creative City of Gastronomy.

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From École Ducasse to…?

Use your Diploma program to open these career pathways and more. Where will your qualification take you?

Entrepreneur

Start a patisserie or restaurant with full control of brand, menu, and operations, or build businesses like catering or online pastry sales.

Pastry chef

A specialist in the creation of desserts, baked goods, and confections with a focus on maintaining high standards of quality, presentation, and consistency.

Pastry design

Responsible for creating visually artistic and innovative pastry items by combining technical skill with creative presentation for display and sale.

Lab production

A key role in any food laboratory, responsible for recipe testing, standardization, and controlled production processes to ensure product consistency, quality, and scalability.

Caterer

An entrepreneurial or salaried role engaged with planning, preparing, and delivering food and beverage services for events while managing logistics, staffing, and client requirements.

Finding your culinary niche: specializations that pay off

Your future as a chef depends on the direction you choose today. In an industry where competition is fierce and trends evolve quickly, the chefs who thrive are those who can carve out a culinary niche.

How AI and tech are changing culinary education

The kitchen has always been a place where instinct meets discipline. In traditional culinary education, training relied almost entirely on repetition: you learned by watching, copying and correcting, often hundreds of times, before mastering a technique. That foundation hasn’t changed, but the tools around it have evolved dramatically.

French and Italian Pastry Arts

Study at the world’s best culinary training instituion

You’ll graduate with an outstanding package of knowledge and skills, ready to forge a career in the pastry industry or to follow your own entrepreneurial pathway.

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French and Italian Pastry Arts Diploma

A unique blend of French and Italian pastry arts expertise

Tuition fees, Admission Requirements and Methods of Evaluation