Yssingeaux, France – 23 March 2023 – The École Nationale Supérieure de Pâtisserie (ENSP), a world-renowned school in the arts of pastry and ice cream located in Yssingeaux, is enriching its training offer with the creation of a Diplôme d'Expert en Pièces Artistiques (Expert Diploma in Artistic Pieces).
This new diploma has been specially designed for pastry professionals wishing to enhance their skills and progress in the artistic sector. This unique course will be delivered in English over a period of eight weeks starting on 3 July 2023.
The objective of this program is to develop artistic creations, notably with the production of Optical Illusion cakes, chocolate and sugar pieces and ice sculptures as well as exceptional pieces such as wedding cakes and croquembouches.
One of the strong points of this intensive program is its personalized and differentiated approach, with 96% of the skills acquired through practice.
Luc Debove, Director and Executive Chef of the ENSP, Meilleur Ouvrier de France and World Ice Champion, will be the point of contact for this first class:
"Acting as a truly artistic support, the Chefs will cover sugar art, ice sculpture, artistic pieces in chocolate, wedding cakes, croquembouches, nougatine pieces and ''fake cake.” The training has been designed to give students all the tools they need to perform in the face of ever-increasing customer demand.”
For more information and registration, click here: https://www.ecoleducasse.com/en/expert-diploma
About Ecole Ducasse:
École Ducasse is a network of Ducasse is a network of culinary schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of unique French expertise in cooking and pastry-making excellence. École Ducasse consists of three schools in France: Paris Studio, Paris Campus and the École Nationale Supérieure de Pâtisserie; and several international schools with Manila Campus in the Philippines, Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand.
All are united by a desire to share the passion for taste with seasoned professionals as well as passionate amateurs, adults undergoing retraining or students. The wide range of programs aims to meet all training needs: from short programs for experts or amateurs to intensive training courses of two, four or six months, up to a three-year post-baccalaureate Bachelor's degree in culinary and pastry arts.
École Ducasse is a member of the Sommet Education group, a world leader in management education specializing in the hospitality industry.