BACHELOR IN FRENCH PASTRY ARTS - ENSP Pâtisserie · 2 3 « Constant improvement and selecting the right professional training remain for everyone the first chance to succeed.» YVES

B A C H E L O R I N F R E N C H P A S T R Y A R T S

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« Constant improvementand selectingthe right professionaltraining remainfor everyone the firstchance to succeed.»

Y V E S T H U R I È S

At the roots of DUCASSE Paris are the passion for culinary and pastry arts, and the desire to reveal the original taste of products, to exalt their flavors, and to satisfy our guests. Driven by the vision of Alain Ducasse, our 8 divisions express the commitment of our teams, who bring our passion for taste to life, in France and abroad.

Since its inception, DUCASSE Education contributes to the transmission of our French savoir-faire and knowledge in culinary and pastry arts. Today, we are a leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards, forged through decades of practice and experience.

DUCASSE Education passes on the highest culinary and pastry industry standards with its comprehensive hands-on training programs, that emphasize practical learning of techniques with precision, innovation, and rigorous skills-based methodology.

D U C A S S E E D U C A T I O N

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E C O L E N A T I O N A L E S U P É R I E U R E D E P Â T I S S E R I E

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

Choose an educational path of excellence to succeed in your career as an Entrepreneur - Pastry Chef.

B A C H E L O RI N F R E N C H P A S T R Y A R T S



Year 1 — Discover9 0 % O F H A N D S - O N P R A C T I C E

The first year forms the basis for your pastry skills and knowledge.

— Master the Pastry Arts fundamentals techniques— Develop produce and industry knowledge— Learn efficient supply and cost management— 5-month internship

Courses

Pastry lab (pastry, viennoiserie), Economics, Cost Management, Sciences, Hygiene, Communication, French pastry language

Year 2 — Master8 5 % O F H A N D S - O N P R A C T I C E

The courses are focused on the various themes covered by the pastry industry and the fundamentals of management

— Practice advanced and new techniques in Pastry Arts— Innovation and new trends in Pastry Arts— Learn management and marketing basics adapted to pastry concepts— 5-month internship

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 — Create2 0 % O F H A N D S - O N P R A C T I C E

Students will stimulate all their knowledge and know-how in a reflective and creative process

— Participate in Business Game and develop skills in business set-up— Master R&D principles, creation process and advanced management— Perform in pastry design, photography and communication tools usage

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

End-of-studies project — Creation of a pastry concept and development of the business plan.

*To ensure a high level of education, the taught courses mentioned as above may evolve accordingly.

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P A T R O N 2 0 1 9

A N G E L O M U S A

Hôtel Plaza Athénée’s Executive Pastry ChefWorld Pastry Champion 2003Un des Meilleurs Ouvriers de France 2007

From his very first steps, pastry seems like a forgone conclusion to Angelo Musa and became the love of a lifetime. Always growing stronger, his passion surely turned into an ardent quest, eager to learn and to magnify it.

After his apprenticeship alongside Claude Bourguignon, Angelo Musa refined his knowledge and technical skills at Oberweis in Luxembourg. He then joined Pascal Caffet which eventually led him to win the titles of Pastry World Champion (2003), and Un des Meilleurs Ouvriers de France (2007).

Driven by a thirst of knowledge and attention to details, competition represents for Angelo Musa a true driving force not only to master all the techniques in pastry, chocolate and sugarcraft, but also to explore and to lead to a genuine work of research and innovation. He puts all his work and skills acquired over the years to serve a pastry of taste and emotion.

Way beyond a personal achievement, pastry rather relies on perseverance and devotion. Through his role as an international consultant, he has been thriving on passing on these core values to younger generations, professionals and his teams.



A T R A I N I N G O F E X C E L L E N C E



Develop dual skills in techniques and management

Benefit from a high standard transmission of knowledge by highly qualified faculty members

Take advantage of unique teaching methods combining small group settings and high practice level to benefit from a

personalized follow-up, efficient learning and optimized teaching

Experience real professional life situations through internships, business game and end-of-studies project

Study in a campus combining heritage and modernity with 8 ultra-equipped laboratories in the Château de Montbarnier

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J O I N T H E B A C H E L O R I N F R E N C H P A S T R Y A R T S

I N T A K E Septembre 2, 2019

Application deadline for European citizens : August 5, 2019*Application deadline for non-European citizens : July 15, 2019*

You can download the application form and terms of admission on ducasse-education.com

*In case you apply after application deadline, please contact our Recruitment and Admissions Department..

C A M P U S École Nationale Supérieure de Pâtisserie

125 Allée du Château de Montbarnier — 43200 Yssingeaux, France

For more than thirty years, ENSP is the school of reference, in France and abroad, for professionals in pastry, bakery, chocolate, confectionery and ice cream arts. Located in the Château de Montbarnier, in Yssingeaux, in Haute-Loire, the school combines heritage and modernity, charm and functionality, diversity and harmony. It has 8 ultra-equipped laboratories, an amphitheater, and recreational spaces. A unique and warm atmosphere further encounters, sharing and learning around the same passion.

L A N G U A G E English or French

C O N D I T I O N S O F A D M I S S I O N

— Age of 18 and over at the end of the first semester of studies.— Holders of a French general or technology baccalaureate, or equivalent.— Passed entrance examination.

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E N T R A N C E E X A M I N A T I O N P R O C E D U R E

1 Review of application by DUCASSE Education’s Pedagogical Committee

— CV— Motivation letter detailing your motivation and your professional project— School record— Any document contributing to justifying your professional experiences in the food service industry (certificates of internships, letters from your employers, letters of recommendations, etc.)

2 Written entrance examination

Multiple-choice test that mainly involves the following sujects:

— Professional culture— Knowledge of produce— Knowledge of skills, equipment and professional vocabulary

3 Oral entrance examination

15-20 minutes interview with a jury to assess the following criteria:

— Motivation— Suitability for the chosen career— Coherence of their career project— Presentation and knowledge of food-service industry standards

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F E E S 2 0 1 9 C A R E E R





Registration fees* € 1,000 — —

Tuition fees € 10,300 € 10,800 € 10,800

Equipment and uniform € 600 € 300 € 100

Educational material € 300 € 300 € 300

Total € 12,200 € 11,400 € 11,200

Y E A R 1 Y E A R 2 Y E A R 3

Funding

Student loans : DUCASSE Education has negociated preferential interest rates with its bank partners.

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Which career path after the Bachelor in French Pastry Arts ?

V A R I O U S S E C T O R S

Pastry for shops, Pastry for restaurants,

Traditionnal bakery and pastry, Manufacturing lab,

Hospitality and restaurant industry, Pastry industry,

Catering, etc.

V A R I O U S J O B S

Pastry chef in a brigade, Pastry chef in a lab,

Entrepreneur, R&D Manager,

Owner pastry chef, etc.

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C O N T A C T

Recruitment and Admissions Department

École Nationale Supérieure de Pâtisserie

125 Allée du Château de Montbarnier43200 Yssingeaux, France

+33 (0)4 71 65 72 53

[email protected]

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DUCASSE Education is a founding member of theConférence des Formations d’Excellence au Tourisme

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BACHELOR IN FRENCH PASTRY ARTS - ENSP Pâtisserie · 2 3 « Constant improvement and selecting the right professional training remain for everyone the first chance to succeed.» YVES

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