NEW | ALMA & École Ducasse
Learn the art of French and Italian pastry creation with
French and Italian Pastry Arts Diploma
a fully immersive course taught across two countries.
Designed for pastry lovers,
this unique program offers
8 weeks of hands-on, personalized trainings
a prestigious joint-diploma from two internationally recognized institutions
The Art of French & Italian Pastry Arts Diploma is a highly practical program taught at the outstanding facilities of ALMA the School of Italian Culinary Arts, in the beautiful Ducal Palace of Colorno in Italy, and École Ducasse – École Nationale Supérieure de Pâtisserie Française, in the iconic Chateau de Montbarnier located at Yssingeaux in France.
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.
The program is aimed to food lovers 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
ITALIA PHASE
From June 6th 2025 to July 4th 2025
Program content:
- Classic Italian desserts
- Italian pralines
- Gelato
- Bread and mother-yeast
- Great mother-yeast leavened products
- Plated desserts
- Field trip
- Food studies and culture
ALMA, the School of Italian Culinary Arts
ALMA is recognized as the world’s leading educational and training centre for Italian food and beverage, training cooks, pastry chefs, bakery chefs, sommeliers, professional waiting staff, restaurant managers, pizza chefs, pasta chefs and gelato artisans.
ALMA is based in the heart of the Food Valley, in the beautiful Ducal Palace of Colorno, just a few kilometres from Parma, a 2015 UNESCO Creative City of Gastronomy.
FRANCE PHASE
From July 7th 2025 to August 2nd 2025
Program content:
- Tradition & evolution
- Modern tarts and entremets
- Traditional bread (French baguette, brioches, …)
- Viennoiseries (croissants and pains au chocolat, …)
- Plated desserts
- Sugar artistic masterpieces
École Ducasse – École Nationale Supérieure de Pâtisserie
The ENSP is located in Yssingeaux, in France’s Haute-Loire region. Founded in 1984, it has set the standard of excellence in France—and globally—for professionals in pastry, bakery, chocolate, confectionery and ice cream arts.
Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere.
2025 batches of intakes
ITALIAN PHASE IN ALMA: From June 6th 2025 to July 4th 2025
Transfer from ALMA to ENSP Ducasse: July 6th
FRENCH PHASE IN ENSP: From July 7th 2025 to August 2nd 2025
Quote
Official Price: € 18.700 (VAT included)
Price includes
- Application Fees of 100€ (non refundable)
- Tuition Fees
- Other costs: learning resources (equipment and uniform) and food and beverage prepaid (one meal per day)
- Accommodation
- Transportation from ALMA to ENSP