Starting in Fall 2010, sophomore Baking & Pastry Arts majors at Johnson & Wales University will have the opportunity to fulfill their internship requirement in an intensive baking and pastry-arts program offered by France’s leading pastry-arts school, L’Ecole Nationale Supérieure de la Pâtisserie (ENSP).
Located in Yssingeaux, France, ENSP is owned and operated by world-renowned chef Alain Ducasse and pastry chef Yves Thuriès. Conducted in English, this intensive eight-week program uses theory, demonstration and practice to develop students’ skills and knowledge of classic French baking and pastry techniques.
Specialists in each area will guide students through the creation of tarts and entremets, chocolate and sugar art, petits fours, plated desserts, sorbets and ice creams, breads and viennese pastries. Modern technologies such as sous-vide and molecular gastronomy will also be introduced.
Classroom and lab time will be supplemented by industry and cultural excursions. After six weeks of intensive instruction, the program culminates in an industry-research project designed to expose students to product development and product testing in a baking and pastry context.
Upon completion of the program, students are granted a certification from Alain Ducasse Formation & Conseil.