ALMA and École Ducasse, through the École Nationale Supérieure de Patisserie, and ALMA – The School of Italian Culinary Arts, have launched a joint Pastry Arts Diploma, bringing together the best of French and Italian pastry. The press conference took place yesterday, in the wonderful scenery of the Ducal Palace of Colorno, ALMA’s headquarter, at the presence of Matteo Berti, ALMA Director of Education, and Luc Debove, École Ducasse Executive Pastry Chef.
These School, both authoritative and prestigious in Ospitality Education area, are combining their expertise in pastry to offer a distinctive program to students who are eager to learn the iconic techniques of two most famous countries in the world when it comes to pastry.
The French and Italian Pastry Art Diploma – that’s the name of the program – is 4-month long and it will start on March 7th 2022. The first two months of the diploma will be taught in Yssingeaux, at the École Nationale Supérieure de Patisserie, the French Pastry school part of the École Ducasse network, followed by 2 months delivered in ALMA, 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. This unique course will offer a full immersion in the pastry world across two countries and well grant students with a joint diploma from the two internationally renowned institutions.
The French and Italian Pastry Art Diploma is an intensive skills program dealing with the technicalities of pastry arts in both countries and is designed specifically for students who want to explore the universe of top French and Italian pastry arts. Among many other topics, students will learn classics bread and viennoiserie, chocolate and confectionery, healthy pastries new trend, artistic masterpieces sugar, the Italian Gelato and the design of a restaurant’s pastry menu.
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Matteo Berti, ALMA Director of Education, points out “The students enrolling 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 technics.”
In both schools, students will learn in a small group settings, which provides personalized, interactive and efficient training. For a personalized and unique approach, 90 percent of skills acquisition is achieved through practical learning workshops, complemented by masterclasses taught by renowned Chefs. Students will also beneficiate from state of the art equipment to learn how to work in a professional environment.
Luc Debove, École Ducasse Executive Pastry Chef, commented: “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.”
“Both French and Italian pastry are highly technical and the aim of the collaboration between École Ducasse and ALMA is to train young pastry chefs to master technics of both Italian and French pastry heritage”, said ALMA Scientific Committee member for the Pastry Area – Davide Comaschi.