Ecole Nationale Supérieure de Pâtisserie ENSP
@enspyssingeaux
Since 1984, the ENSP has been recognized as France’s leading school in pastry arts. Almost 30 years of solid experience in transmitting best practices and skills to both prestigious chefs and students from all over the world. The school is owned by Yves THURIES and Alain DUCASSE who are the most influential chefs in the culinary world today.
OUR PROGRAMS:
-- FRENCH PASTRY CAMPUS (WINTER & SUMMER) (2 months with 224 hours practical in the laboratory + 1 month optional internship)
-- FRENCH PASTRY ART PROGRAM (5 months with 530 hours practical in the laboratory + 2 months internship)
-- FRENCH BAKERY ART PROGRAM (2 months with 224 hours practical in the laboratory + 1 month optional internship)
The emphasis for this group is on discovering the art of bakery.
-- MY PASTRY WEEK (1 week)
Designed for a passionate audience who are keen on "Making their Dream Come True!"
-- CERTIFICAT D'APTITUDE PROFESSIONNELLE (C.A.P.)
6 months program in French with a strong emphasis on intensive practical work (490 hours practical in the laboratory + 8 weeks internship).
The C.A.P. is delivered by the French National Board of Education
-- CONTINUING EDUCATION FOR PROFESSIONALS
Practical seminars given from 1 to 5 days with top chefs given either at the ENSP or on your premises.
-- TAILOR MADE SHORT PROGRAMS
The ENSP also proposes tailor made training programs that can be given either at Yssingeaux or elsewhere. Specific proposals will be made upon request.
-- PARTNERSHIP
A partnership program with culinary schools worldwide, allowing students to perfect their French pastry and baking skills, under the guidance of experienced international chefs.
The ENSP designs and manages international programs based on partners specific requirements leading up to the delivery of a dual diploma.
At the end of our programs we deliver a certificate which is highly recognized by worldwide professionals.
OUR PROGRAMS:
-- FRENCH PASTRY CAMPUS (WINTER & SUMMER) (2 months with 224 hours practical in the laboratory + 1 month optional internship)
-- FRENCH PASTRY ART PROGRAM (5 months with 530 hours practical in the laboratory + 2 months internship)
-- FRENCH BAKERY ART PROGRAM (2 months with 224 hours practical in the laboratory + 1 month optional internship)
The emphasis for this group is on discovering the art of bakery.
-- MY PASTRY WEEK (1 week)
Designed for a passionate audience who are keen on "Making their Dream Come True!"
-- CERTIFICAT D'APTITUDE PROFESSIONNELLE (C.A.P.)
6 months program in French with a strong emphasis on intensive practical work (490 hours practical in the laboratory + 8 weeks internship).
The C.A.P. is delivered by the French National Board of Education
-- CONTINUING EDUCATION FOR PROFESSIONALS
Practical seminars given from 1 to 5 days with top chefs given either at the ENSP or on your premises.
-- TAILOR MADE SHORT PROGRAMS
The ENSP also proposes tailor made training programs that can be given either at Yssingeaux or elsewhere. Specific proposals will be made upon request.
-- PARTNERSHIP
A partnership program with culinary schools worldwide, allowing students to perfect their French pastry and baking skills, under the guidance of experienced international chefs.
The ENSP designs and manages international programs based on partners specific requirements leading up to the delivery of a dual diploma.
At the end of our programs we deliver a certificate which is highly recognized by worldwide professionals.
Diploma ceremony at ENSP of our last French Pastry Arts Program - Autumn Session 2013
il y a 10 ans
CAP 2014 March Diploma ceremony at ENSP
il y a 10 ans
Johnson & Wales Winter session Diploma ceremony at ENSP
il y a 10 ans
Diploma Ceremony - ENSP - Winter Campus 2014
il y a 10 ans
Entremets and tarts at ENSP by Bruno Montcoudiol
il y a 10 ans
Wedding Cake at ENSP by Giuseppe PIFFARETTI
il y a 10 ans
Gluten Free Pastry Pro Class at ENSP by Xavier Sterke
il y a 10 ans
Bakery & Viennoiserie at ENSP by Sébastien Chevallier, Bakery MOF 2011
il y a 10 ans
Croquembouche Pro Class at ENSP by Ludovic Mercier
il y a 10 ans
"Easter Chocolate" Pro Class at ENSP by Emmanuele Forcone
il y a 10 ans
Spécial Nouveautés Glacées" at ENSP by Stéphane Augé
il y a 10 ans
Sujets de Pâques at ENSP by Serge GRANGER, MOF Chocolatier
il y a 10 ans
Breads and Viennoiseries at ENSP by Gaetan PARIS
il y a 10 ans
Sugar Arts Perfecting Pro Class at ENSP by Jérôme Langillier, World Champion 2009
il y a 10 ans
Classiques revisités at ENSP by Quentin BAILLY, Pastry World Champion 2013
il y a 10 ans
Chocolate and Confectionery Pro class at ENSP by Fabien DEAL
il y a 10 ans
Desserts de voyages pro class at ENSP by Richard BOURLON
il y a 10 ans
Variation around Pastry by World Champion 2009 Marc RIVIERE
il y a 11 ans
Diploma ceremony at ENSP - French Bakery Arts Program
il y a 11 ans
Johnson & Wales Partnership Diploma ceremony at ENSP.
il y a 11 ans
Plated desserts professional class at ENSP by MOF 2007 & World Champion 2005 Philippe RIGOLLOT
il y a 11 ans
Plated dessert professional class at ENSP by Lilian BONNEFOI
il y a 11 ans
Christmas Chocolate bonbons class at ENSP by Nicolas Cloiseau, Chocolate MOF 2007
il y a 11 ans
Christmas Frozen Desserts class at ENSP by Alain CHARTIER
il y a 11 ans
Plated dessert professional class at ENSP by Lilian BONNEFOI
il y a 11 ans
ENSP - Ecole Nationale Supérieure de Pâtisserie
il y a 11 ans
Ice Cream professional class at ENSP by Stéphane AUGÉ, MOF Glacier 2007
il y a 11 ans
Trendy Bûche professional class at ENSP by Pastry World Champion 2009 Jérôme LANGILLIER
il y a 11 ans
Sweet and Savory Snaking and Catering professional class at ENSP by Bruno Montcoudiol, MOF 2004 and World Champion 2006
il y a 11 ans
Sweet and savory macaroons professional class at ENSP by Olivier Christien
il y a 11 ans