École Ducasse through the École Nationale Supérieure de Pâtisserie and ALMA, the Italian culinary arts school are combining their pastry expertise to offer a programme for students wishing to learn the emblematic and fundamental techniques of pastry-making.

The first class of this two-month program will start on 5 June 2023. The first month of the Pastry Arts diploma will be taught in Yssingeaux, France at the École Nationale Supérieure de Pâtisserie, the French pastry school in the École Ducasse network, followed by one month at ALMA, the Italian culinary arts school, dedicated to Italian gastronomy and hospitality. The latter is based in Colorno, in the heart of the Food Valley at the gates of Parma and a city recognised by UNESCO for its gastronomy. This programme will offer an immersion in the world of pastry. Students will receive a joint degree from these two international institutions.

This Pastry Arts diploma is a programme designed for students who wish to learn the basics of French and Italian pastry. Among many other subjects, students will learn about the classics of bread and viennoiseries, chocolate and confectionery, new trends in healthier pastry, artistic pieces, Italian ice cream and the creation of restaurant desserts.

In both schools, students will learn in small groups in a personalised and interactive manner. Ninety per cent of the students' skill acquisition is done through hands-on learning workshops, which can be complemented by masterclasses given by French and Italian chefs. Students will also benefit from equipment, thus learning to work in a professional and contemporary environment. This very first class will have Luc Debove, Executive Pastry Chef, Meilleur Ouvrier de France and World Champion of Ice Cream as its French sponsor, while the Italian instructors will include Davide Comaschi, World Chocolate Master and Master of Art and Craft (MAM).