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Passport to Pastries: France

Passport to Pastries Study Abroad


Study baking and pastries where many of the world’s best pastry chefs began, France. The course begins at HCC and will meet for 3 classes a week for 3 weeks with lecture and labs and, then, will travel to France for two weeks. In France, you will participate in a 5 day intensive French baking course at Ecole Nationale Supérieure de Pâtisserie with some of France’s best pastry chefs in the town of Yssingeaux.

Excursions include a visit to La Cité du Chocolate Valrhona where you will see skilled Valrhona chocolatiers at work and a day in medieval Le Puy-en-Velay to explore the pastry and chocolate shops. You will also visit Paris to tour patisseries, boulangeries, chocolatiers, and many Paris landmarks.

This hands-on course will include kitchen lab and lecture learning of French methods in baking, as well as baking history, French culture, and the French baking industry. The HCC culinary uniform is required for the course. Please note this study abroad program involves a lot of walking and prolong periods of standing.

The application deadline for all study abroad programs is November 11, 2019.

  • Credits

    PMGT-280 “Passport to Pastries” (3 Credits)

    SABR-200-102 “Study Abroad” (1 Credit)

    Students may take this course for credit or not-for-credit. HCC students who wish to receive college credits for the HMGT course are required to register for the SABR-200-102 course as well. Students must meet with the International Education Program Coordinator before registering for the either course. 

  • Program Cost

    The cost for this study abroad program is $3,900. This fee does not include the additional three academic credit course fee or one credit study abroad course fee. The payment timeline is as follows:

    • $300 Program Deposit Fee (to be paid upon submission of study abroad application)
    • $1,800 Initial payment due by January 10, 2020
    • $1,800 Final Payment due by February 7, 2020

    *HCC reserves the right to increase the cost of the program up to 10% due to increased costs/flights and/or currency fluctuations.

    The Program Cost Includes:

    • Roundtrip airfare
    • Transportation around sites
    • Accommodation
    • All planned excursions

    The Program Cost Does Not Include:

    • Meals
    • Free time expenses
  • Program Director

    Program Director

    Chef David Milburn
    Phone: 443-518-4818

    Program Assistant

    Maryse Petasis

  • Schedule

    This is a tentative itinerary that is subject to changes. The group will travel to France from June 18-29, 2020.

    Thursday (June 18): Depart from Maryland

    Friday (June 19): Arrive Paris and take the train to Lyon France

    Orientation at Ecole Nationale Supérieure de Pâtisserie (ENSP)

    Saturday (June 20): Bus to Tain-l'Hermitage, France 

    Visit Valrhona Chocolate Museum

    Tour Local Winery 

    Sunday (June 21): Bus to Le Puy en Velay

    Tour Patisserie / Boulangerie / Chocolaterie - Aux Délices 

    Return to ENSP

    Monday (June 22): Class at ENSP

    Visit Boulangerie Debard in Yssingeaux 

    Tuesday (June 23): Class at ENSP

    Visit Au Coq Gourmand in Yssingeaux  

    Wednesday (June 24): Class at ENSP

    Visit Pâtisserie Liotier in Yssingeaux 

    Thursday (June 25): Class at ENSP

    Free afternoon   

    Friday (June 26): Class at ENSP

    Leave ENSP by bus to Lyon

    Lyon to Paris by Train

    Arrive in Paris

    Saturday (June 27): Visit Stohrer Patisserie

    Visit E. Dehillerin Store

    Tour Patisserie / Boulangerie / Chocolaterie  - Boulangerie Grandpré 

    Sunday (June 28): Visit Patrick Roger chocolatier  - Madeleine 

    Free Afternoon

    Monday (June 29): Leave Paris CDG airport – Return to BWI Baltimore

    Schedule is subject to change depending on prices and entrance availability.

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