French and Italian Pastry Arts

Program Overview

This joint diploma program between École Nationale Supérieure de Pâtisserie (ENSP) and ALMA offers comprehensive training in French and Italian pastry arts. Participants gain proficiency in preparing iconic pastries, master production techniques, and develop creativity and innovation. The program emphasizes practical, hands-on learning under expert instructors, and prepares graduates for careers as pastry chefs, entrepreneurs, and more.

Program Outline

Degree Overview:

Overview: The joint diploma program between École Nationale Supérieure de Pâtisserie (ENSP) and ALMA provides comprehensive training in French and Italian pastry arts, encompassing the fundamental techniques and innovations that have made these cuisines renowned worldwide. The program is designed for individuals passionate about pastry and desserts, aspiring to master the skills and insights essential for success in this field. Objectives: Upon completion of this program, participants will develop proficiency in preparing iconic French and Italian pastries, gain expertise in the selection of appropriate materials and ingredients, effectively implement production techniques, establish optimal cooking methods, assemble preparations to finalize products, and adhere to hygiene, traceability, and safety regulations. The program also imparts knowledge of emerging trends in the pastry industry, inspiring creativity and innovation.

Outline:

Content: The program is a comprehensive immersion into the art and science of pastry, providing practical hands-on training in diverse areas:

• ENSP (1 month):
• Tradition & evolution: tarts and entremets (1 week)
• Bread and Viennoiserie (1 week)
• Plated desserts (1 week)
• Sugar artistic masterpieces (1 week)
• ALMA (1 month):
• Italian classic desserts - from tradition to evolution (Week 1)
• Italian Artisan Gelato and sorbets and plated desserts (Week 2)
• Italian pralines and Chocolate artistic piece (Week 3)
• Bread and mother-yeast and Great mother-yeast leavened products (Week 4)
Structure: The program spans over eight intensive weeks, with approximately 90% of the time dedicated to practical workshops and hands-on training under the guidance of expert instructors.

Assessment:

Methods: The program's assessment framework employs Continuous Component Control (CCF) assessments, which involve ongoing evaluations during training and practical assignments that simulate real-world professional situations. Criteria: Assessments are designed to evaluate the participants' proficiency in applying acquired knowledge and skills, demonstrating creativity and innovation, adhering to industry standards and best practices, and effectively utilizing available resources.

Teaching:

Methods: The program emphasizes practical, hands-on learning, providing participants with ample opportunities to develop their skills through supervised practice and experimentation. Faculty: The program is led by a team of highly skilled and experienced pastry professionals, including master chefs, award-winning artisans, and industry experts. Their expertise and passion for the craft create an inspiring and supportive learning environment. Unique Approaches: The program's partnership between ENSP and ALMA fosters a unique cross-cultural exchange, allowing participants to immerse themselves in both French and Italian pastry traditions, techniques, and philosophies.

Careers:

Potential Paths: The program equips graduates with the skills and knowledge to pursue a variety of careers within the pastry industry, including:

• Entrepreneur
• Pastry chef
• Pastry design
• Lab production
• Caterer

International Fees Total €: 18 700 For a full breakdown of fees and payment options please contact us.

• including accommodation + 1 meal per day