It’s a sweet treat for pastry aficionados like no other, with École Ducasse and ALMA coming together to offer a distinctive program
École Ducasse, through the École Nationale Supérieure de Pâtisserie, and ALMA – The School of Italian Culinary Arts, are launching a joint Pastry Arts Diploma for all students eager to learn from the best of the best.
The combination of these pastry legends promises a program that offers insight into the iconic techniques of the two most famous countries in the world when it comes to pastry. This unique course will offer a full immersion in the pastry world across two countries and will grant students with a joint diploma from the two internationally renowned institutions.
The first intake of this unique 4-month program is due to begin on March 7th, 2022. The first two months of the diploma will be taught in Yssingeaux, at the École Nationale Supérieure de Pâtisserie, the French Pastry school part of the École Ducasse network.
This is scheduled to be followed by 2 months delivered in ALMA, the Italian Culinary Arts School, focused on the Italian Food & Fine-dining Cuisine and the Italian Style in the Hospitality Business based in Colorno, in the countryside of Parma, UNESCO City of Gastronomy, in the heart of Food Valley.
The Pastry Arts Diploma is designed as an intensive skills program dealing with the technicalities of pastry arts in both countries. Among other interesting courses, students can expect to learn about classics like bread and viennoiserie, chocolate and confectionery, healthy pastries, new trends, artistic masterpieces sugar, the Italian Gelato, and the design of a restaurant’s pastry menu.
Matteo Berti, ALMA Director of Education, says, “The students enrolling in the joint Pastry Arts Diploma will have the unique opportunity to be trained by some of the best pastry chefs in both France and Italy. They will finish this 4-month program with extensive knowledge in French and Italian techniques.”
What makes this Pastry Arts Diploma a niche and specialized program is the manner in which students will be taught. In both schools, students will learn in small group settings, which provides the platform for personalized, interactive, and efficient training.
For a personalized and unique approach, 90 percent of skills acquisition is achieved through practical learning workshops, complemented by master classes taught by renowned Chefs. Students will also benefit from state-of-the-art equipment to learn how to work in a professional environment.
Luc Debove, École Ducasse Executive Pastry Chef, adds, “I am delighted to collaborate with ALMA on the development of such a unique program; bringing together the best of the French and Italian savoir-faire can only be a source of inspiration to all.”
For all those looking to ice their pastry talents with the finesse offered from these legendary institutions, this Pastry Arts Diploma is just the ticket!