The École National Supérieure de Pâtisserie (ENSP) in Yssingeaux (France), which is part of the École Ducasse network of schools, enriches its training offer with the launch of an Expert Diploma in Artistic Pieces. This is an international course taught in English lasting eight weeks, from July 3 to August 25, aimed at graduates and professional pastry chefs.

A maximum of 12 students will be able to access this diploma and acquire knowledge of techniques for making artistic chocolate, sugar, and ice pieces, as well as wedding cakes, trompe l’oeil, and croquembouches.

One of its attractions is the teaching staff, made up of qualified cuisine professors in each discipline: Jérémy Delteil, Samuel Fremaux, Allan Cartignies, Valentin Sanchez, Luc Debove, and Fanny Le Duff.