Bachelor in French Pastry Arts EXCELLENCE IN PRACTICE

Bachelor in French Pastry Arts EXCELLENCE IN PRACTICE

DUCASSE EDUCATION From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts training centers, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience. Created in 1999, Ducasse Education sets 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. Our values: PASSION - PLEASURE SHARING - HARMONY LEADERSHIP - RIGOR CURIOSITY - DIVERSITY EXCELLENCE - RESPECT AUDACITY - HERITAGE Join us & feed your talent! A school driven by talented professionals: Cyril Lanrezac - CEO For more than 20 years, Cyril Lanrezac has built up his career through academic and professional experiences in the hospitality and education industries. After receiving his Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL IMHI MBA in 1997. He occupied several operational and functional positions working for high profile resorts and several internationally renowned chain hotels including 9 years for Accor Hotels. In 2010, he joined ESSEC Hospitality MBA as Director of Student Career Development and Corporate Relations, before being promoted to Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel. He finally joined Ducasse Education in 2016 as Managing Director. Christophe Quantin - Academic Director - Meilleur Ouvrier de France Trained at the Lycée Hôtelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious «Un des Meilleurs Ouvriers de France» culinary competition in 1993. He is Technical Director at the Lycée Hôtelier de Blois since 1998, while working in partnership with the Academic Committee of Ducasse Education since 2013.

BACHELOR IN FRENCH PASTRY ARTS The Bachelor in French Pastry Arts of Ducasse Education allows you to acquire in 3 years the complete needed knowhow 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. YEAR 1 90% HANDS-ON The first year constitutes the base of pastry skills and knowledge. DISCOVER 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 85% HANDS-ON The courses are focused on the various themes covered by the pastry industry and the basics of management MASTER Practice advanced and new techniques in Pastry Arts Innovation and new trends in Pastry Arts Learn management and marketing fundamentals 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 20% HANDS-ON Students use all their knowledge and knowhow to start a real creative process CREATE Participate in Business Games and develop skills in business set-up Master R&D principles, creation process and advanced management techniques Perform in pastry design, photography and communication tools usage END-OF- STUDIES PROJECT 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 and development of a business plan and a pastry concept *To ensure a high level of education, the taught courses mentioned as above may evolve accordingly. 2018 Academic year under the patronage of Etienne Leroy Initially, Etienne Leroy did not predestinate himself to such a distinguished pastry career until he visited his uncle, bakery owner in Canada, and discovered his passion for pastry arts. After this life-changing experience, he obtained a BEP Pâtisserie, a CAP Chocolatier, a BTM and improved his techniques with craftmen of excellence. In 2010, he joined Emmanuel Ryon (Meilleur Ouvrier de France Glacier) to participate in the opening of Café Pouchkine, and pursued his learning journey there for 3 years. He then worked with Franck Michel (Meilleur Ouvrier de France Pâtissier and Pastry World Champion) at the Ecole Hôtelière de Lausanne as a trainer before joining the prestigious Hôtel du Cap-Eden-Roc in Antibes in 2014 as Pastry Sous-Chef. Animated by challenges, Etienne participated in several competitions and won in January 2017 the Pastry World Cup in Lyon. Etienne is now at the head of his own company and became consultant and trainer.

EXCELLENCE IN PRACTICE Develop dual skills in technics and management Benefit from a high standard transmission of knowledge by highly qualified faculty members Unique teaching methods combining small group settings and high practice level to benefit from a personalized follow-up, efficient learning and optimized teaching Real professional life situations through internships, business game and end-of-studies project Join an international education program with a program taught in French and in English

JOIN THE BACHELOR IN FRENCH PASTRY ARTS Intakes March 5, 2018 2018 Application deadline: February 19, 2018* September 3, 2018 Application deadline: May 7, 2018* You can download the application form and the terms of admission on www.ensp-adf.com *In case you apply after application deadline, please contact our Recruitment and Admissions Department. Campus: Language: Ecole Nationale Supérieure de Pâtisserie Château de Montbarnier 43200 Yssingeaux, France English Conditions of admission Holders of a French general or technology baccalaureate, or equivalent. Age of 18 and over at the end of the first semester of studies. Passed entrance examination. Entrance examination procedure Applicants will be examined for selection in three successive, qualifying stages. 1. Review of applications by the Pedagogical Committee at Ducasse Education CV Motivation letter detailing your motivation to join the program 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 by 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

FEES AND FUNDING Fees 2018 Year 1 Year 2 Year 3 Registration fees* 1000 - - 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 *Registration fees non refundable Funding Student loans: Ducasse Education has negotiated preferential interest rates with its bank partners. Which career path after the Bachelor in French Pastry Arts? Various sectors: Pastry for shops, pastry for restaurant, traditional bakery and pastry, manufacturing lab, pastry industry, hospitality and restaurant industry, catering, etc. Various jobs: Pastry Chef in a brigade, Pastry Chef in a lab, Owner Pastry Chef, Entrepreneur, R&D Manager, etc.

RECRUITMENT & ADMISSIONS DEPARTMENT Château de Montbarnier - 43200 Yssingeaux, France Tél : +33 (0)1 34 34 03 38 - Email : international@ducasse.com www.ensp-adf.com École Nationale Supérieure de Pâtisserie - Alain Ducasse Education Une publication Ducasse Education 2017 Tous droits réservés - Photos Credits : Luc Olivier - Pierre Monetta