Pastry Arts Courses in France

Ecole Nationale Supérieure de la Pâtisserie:
Founded in 1984, the Ecole Nationale Supérieure de la Pâtisserie (ENSP) provides quality pastry and baking arts education to both prestigious chefs and students from all over the world. Situated in Yssingeaux in south-central France, ENSP has been recognized by top pastry professionals worldwide as France’s leading school in pastry and baking arts. The school is owned by Yves Thuries and Alain Ducasse who are highly-influential chefs in the culinary world today.

French Pastry Arts Diploma Program:
- 5.5 months of practical training in the laboratory + 2 months of internship

The FPA program provides strong fundamentals in French Pastry Arts and will allow you to begin working in a professional environment. It is a highly intensive pastry course for people with little or no prior experience.

Course features include:
- 661-hour intensive practical training in the laboratory
- French classes to prepare you for the internship experience
- 2 months of internship

Course modules / topics:
• Basic tarts (Short bread, short crust, apple tart, fruit tart, sable nantais, pastry flan…)
• Choux pastry (Eclairs, religieuses, Salammbô, Paris-brest, Chouquettes, Cygnes…)
• Puff pastry (Millefeuilles, galette des rois, Pithiviers, apple turnover, Saint Honoré…)
• Entremets (Moka, Forêt noire, pear Charlotte, modern entremets…)
• Bread and Viennoiseries (Parisian baguette, rye bread, country bread…)
• Ice cream and sorbets (Orange frosted, vanilla and strawberries, baked Alaska)
• Modern tarts (Tatin tart, lemon tart, chocolate-caramel tart…)
• Petits fours (Financiers, macaroons, madeleines, Cannelés girondins…)
• Chocolate and confectionery sweets (Chocolate pralines, nougat, truffles, orangettes…)
• Modern entremets revisited
• Plated dessert
• Restaurant Bread (Rolled cassis, chocolate-banana bread, breads flavored with herbs…)
• Wedding Cakes
• Individual dessert
• Theoretical courses
• Chocolate: Piece of art and modern sweets
• Sugar Art and croquembouche (Pelletizing, nougat, pulled sugar, blown sugar, caramel…)


Superior French Pastry Arts Diploma:
- 2 months of practical training in the laboratory + 2 months of internship 

Upgrade your professional skills and acquire complex and modern pastry techniques through an intensive 2-month advanced training. 

Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up. 

Course features include: 
- 2-month intensive training consisting of 254 hours
- Hands-on training in pastry laboratories
- Applied theory and food hygiene
- French language courses
- 1-month optional internship in a French establishment

Course modules / topics:
• Signature Chef’s pastries and desserts
• French pastries: Between tradition and evolution
• Modern tarts
• Ice-creams and sorbets
• Special event cakes
• Chocolate and artistic piece
• Sugar and artistic piece
• Buffet preparation and final exam 


Bachelor in French Pastry Arts:
- Duration: 3 years

Choose an educational path of excellence and acquire in 3 years the complete needed pastry know-how and management competencies to succeed as the international pastry industry. 

The Bachelor in French Pastry Arts of Ducasse Education allows you to acquire in 3 years the complete needed knowhow and management competencies to meet up the high expectations of the pastry field. 

• Year 1 Courses: Pastry lab (pastry, viennoiserie), Economics, Cost Management, Sciences, Hygiene, Communication, French pastry language

• Year 2 Courses: Pastry lab (pastry, bakery, chocolate, ice cream, confectionery), Sciences, Nutrition, Commercialization, Operational Management, Labor law, Computer science, Art, Drawing & design, French pastry language.

• Year 3 Courses: Pastry lab, R&D methodology, Strategy, Marketing & Business management techniques, Entrepreneurship, sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Pastry design, Photographs & Pastry pictures.


French Chocolate & Confectionery Arts: 
- 2 months of practical experience in the laboratory + 1 months of internship

The FCCA program is an intensive, practical and professional training program which gives you quick access to a level of qualification and skills. It will allow you to begin working in a professional environment.

The intensity of the program requires that each candidate has a genuine interest and motivation for the chocolate and confectionery environment.

Course features include:
- Intensive practical training in the laboratory
- French language classes
- Food Science, Applied Technology
- 1 month optional internship in France 

Course modules / topics:
• Chocolate
• Confectionery
• Chocolate-based pastries
• Artistic chocolate and sugar pieces
• Buffet preparation and final exam 


French Bakery Arts: 
- 2 months of practical training in the laboratory + 1 month of internship (optional)

The FBA program is a highly intensive baking course for beginners. You will study the fundamentals of Baking including traditional and different varieties of special breads, a wide range of small breads for gourmet restaurants, brioche and layered viennoiseries, cakes and petits fours, snacking and catering. 

Course features include:
- 2-month intensive training consisting of 258 hours
- Hands-on training in bakery laboratories
- Applied theory and food hygiene
- French language courses
- 1-month optional internship in a French establishment (additional administrative processing fee) 

Course modules / topics:
• Breads and viennoiseries (traditional, regional, special and garnished breads and viennoiseries)
• Regional cakes and desserts
• Snacking and catering produce
• Meilleur Ouvrier de France style breads
• Buffet preparation and final exam 


French Pastry Campus Program:
- 2 months of practical training in the laboratory + 1 month of internship (optional)

This course is designed for beginners and pastry lovers seeking to acquire an understanding of the basic concepts, techniques and skills in French Pastry Arts.

Course features include:
- 2-month intensive training consisting of 258 hours
- Hands-on training in pastry laboratories
- Applied theory and food hygiene
- French language courses
- 1-month optional internship in a French establishment (additional administrative processing fee) 

Course modules / topics:
• Basic pastry doughs, tarts and tartlets
• Choux pastry
• Puff pastry
• Leavened pastry doughs
• Breads and viennoiseries
• Chocolate
• Modern entremets
• Buffet preparation and final exam


French Pastry Arts Master Class:
Duration: 1 or 2 days. Course options:

• A classic Master Class with demonstration
• A Master Class including a practical hands-on session

Get to know the various theories and techniques of our internationally recognized instructor chefs. By learning from them, you will acquire new skills and expand your expertise on the topics you choose.