French and Italian Pastry Arts Diploma

The Art of French & Italian Pastry Arts Diploma is a highly practical program taught at the outstanding facilities of École Ducasse – École Nationale Supérieure de Pâtisserie Française, in the iconic Chateau de Montbarnier located at Yssingeaux in France, and ALMA the School of Italian Culinary Arts, in the beautiful Ducal Palace of Colorno in Italy.

You will spend 4 weeks in each location to fully immerse yourself in the culture and techniques that make French and Italian pastry renowned throughout the world. You’ll then have the opportunity to put what you’ve learned into practice during a one-month internship (optional) in one of the two countries.

The program is limited to a maximum of 14 students and covers a full range of pastry and dessert arts creation—from traditional biscuits, tarts and cakes to chocolates, gelato and beyond. You’ll learn from world-leading pastry chefs and masters of their craft in hands-on lessons designed to take you far beyond the fundamentals of pastry arts.

THE COURSE IS HELD IN ENGLISH LANGUAGE, BOTH IN FRANCE AND ITALY

France Phase Program content:

• Tradition & evolution tarts and entremets
• Bread and Viennoiserie
• Plated desserts, healthy pastry
• Sugar artistic masterpieces

Italia Phase Program content:

• Classic Italian desserts
• Italian pralines
• Gelato
• Chocolate artistic piece
• Bread and mother-yeast
• Great mother-yeast leavened products
• Italian breakfast
• Plated desserts