French Pastry Campus

Program Description

Discover and learn the fundamentals of traditional French pastry arts through a 2-month intensive professional training. From the preparation of basic doughs and creams to the creation of desserts, you will learn the professional’s essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. 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.

CLASS TYPE
• 90% hands-on
• 10% theory

MODULES
• Basic pastry doughs, tarts and tartlets
• Choux pastry
• Puff pastry
• Leavened pastry doughs
• Breads and viennoiseries
• Chocolate
• Modern entremets
• Buffet preparation and final exam

THE PROGRAM INCLUDES
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)

INTAKES
From May 22 to July 13, 2018 (+ 1-month optional internship)
From July 16 to September 7, 2018 (+ 1-month optional internship)

Highlights

ENSP gives you the opportunity to take an intensive 3-month program to learn all the fundamental techniques of French Pastry Arts.
Taught in english, this training is designed for students or entrepreneurs with little or no prior experience.