Ecole Ducasse
3
schools with complementary know-how
1500+
bachelor and career-changer students - 60+ nationalities enrolled in our schools
6
international academic partners
13:1
student-faculty ratio
Leading brands recruitors of Ecole Ducasse students
At École Ducasse, our mission is to pass on Chef Alain Ducasse’s culinary savoir-faire and philosophy to everyone. We offer a complete range of educational programs, from intensive entrepreneurial training courses to Bachelor degrees. We train students from all over the world, helping them to become the next generation of key stakeholders in international gastronomy.
Our programs are delivered by passionate and highly qualified professionals, who know that effective training requires a personalized follow-up. These courses create a strong social experience and stimulate mutual help, shared best practice and team cohesion – all values which are inherent in our industry.
Select level of study to filter the courses:
Taught across six academic semesters, including two professional internships, this Bachelor program offers a unique immersion into a dynamic and fast-growing industry. Its demanding teaching combines culinary arts workshops with rigorous academic study of business and management topics.
With small classes a trademark feature of this program, you will have every opportunity to develop your knowledge and skills, including the all-important soft skills and business acumen. You will graduate with an outstanding educational background, ready to become a leader in the hospitality and culinary industry, or to forge your own path as an entrepreneur.
Job and Career Opportunities:
Paris Campus
Next intake: March, August, September
Language: English
Discover the fundamentals of French cuisine during this highly immersive and practical program. Learn how to source and select the perfect products and how to best prepare and cook them. With demonstrations by renowned chefs and experts, you will apply traditional and modern techniques and discover the secrets of French cuisine classics.
By the end of the program you will be able to prepare some of the emblematic dishes of chef Alain Ducasse.
Specialization: Culinary arts and entrepreneurship
Job Opportunities
Paris Campus
Next intake: January, February, May, June, August, October
Language: English
Discover the fundamentals of French cuisine during this highly immersive and practical program. Learn how to source and select the perfect products and how to best prepare and cook them. With demonstrations by renowned chefs and experts, you will apply traditional and modern techniques and discover the secrets of French cuisine classics.
By the end of the program you will be able to prepare some of the emblematic dishes of chef Alain Ducasse.
Specialization: Culinary arts and entrepreneurship
Job Opportunities
Paris Campus
Next intake: January, February, May, June, August, October
Language: English
A Course designed for those who are passionate about French pastry arts and trendy desserts. Guided by experts, you will be taken on a sweet journey to discover unique textures, flavors, and techniques, as well as the secrets of French pastry.
With applied theory spread throughout the program, plus a field trip and sessions dedicated to design and photography, you will acquire the skills to prepare and showcase your pastries.
Job and career opportunities:
Paris Campus
Next intake: February, April, June, July
Language: English
Yssingeaux Campus
Next intake: February, April, June, July
Language: English
This six-month intensive Diploma program is designed for career-changers and entry-level professionals wishing to launch their career as a chef or to establish their own culinary concept. As such, it combines in-depth exposure to a variety of international cuisines with a strong focus on managerial and entrepreneurial skills.
With expert demonstrations, field visits and master classes with influential chefs and Meilleurs Ouvriers de France, you will complete the program having acquired a unique toolbox of culinary and management skills – ready to accelerate your career or deliver your entrepreneurial dream.
Specialization: Culinary arts
Job and Opportunities
Entrepreneur / Chef de cuisine / Chef instructor / Private chef / Food stylist / Culinary consultant / Food writer and critic / F&B manager
Paris Campus
Next intake: February, August, September
Language: English
If you already have experience as a professional chef, this intensive, four-month program will supercharge your knowledge to help you accelerate your career. The curriculum takes its inspiration from chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to cuisine.
You will spend 90% of your time on practical workshops, giving you the opportunity to master advanced and modern culinary skills and techniques. You will gain in-depth knowledge of bistronomy, ‘green’ gastronomy and alternative gastronomy concepts, enjoying demonstrations by renowned chefs and experts.
Specialization: Culinary arts
Job and Career Opportunities:
Executive chef / Head chef / Private chef / Chef instructor / Restaurant manager / Culinary production manager / F&B manager / Entrepreneur / Consultant / Food writer and critic
Paris Campus
Next intake: February, August
Language: English
With a highly qualified faculty including influential pastry chefs, Meilleurs Ouvriers de France and World Champions in their discipline, this is a true top-end class in pastry arts. It is a must for anyone passionate about French pastry and desserts, as well as those seeking to advance their careers or become entrepreneurs.
Taught across six intensive and highly immersive months, you will learn all the techniques – traditional and modern – that set French pastry arts apart from the rest. You will craft pastry buffets and cocktails, gastronomic desserts, classic and modern entremets, petits fours and chocolate pieces, among other mouth-watering creations.
Job and Career Opportunities:
Entrepreneur / Pastry chef / Pastry consultant / Pastry chef instructor / Caterer Pastry operations manager / Food writer and critic
Paris Campus
Next intake: January, August, September
Language: English
Taught across six academic semesters, including two professional internships, this Bachelor program offers a unique immersion into a dynamic and fast-growing industry. Its demanding teaching combines culinary arts workshops with rigorous academic study of business and management topics.
With small classes a trademark feature of this program, you will have every opportunity to develop your knowledge and skills, including the all-important soft skills and business acumen. You will graduate with an outstanding educational background, ready to become a leader in the hospitality and culinary industry, or to forge your own path as an entrepreneur.
Job and Career Opportunities:
Paris Campus
Next intake: March, August, September
Language: English
French pastry has never been more popular – or influential – worldwide as it is today, with skilled practitioners in high demand. This highly specialized, three-year Bachelor program can be studied in English or French. It offers a unique combination of mastery in pastry arts with the professional and managerial know-how you’ll need to become a leader in the field.
With small classes sizes, you will have every opportunity to take maximum benefit from intense practical training and management master classes – all taught by world-class pastry professionals. The workshop and classroom time is complemented by two professional internships at renowned companies which are part of our network, where you will be able to put what you’ve learned into practice.
Job and Career Opportunities
Paris Campus
Next intake: March, August, September
Language: English
Designed for enthusiasts, aspiring entrepreneurs or professionals seeking a full ‘green cuisine’ immersion, this intensive and business-focused program will take you to local farmers and suppliers; also to kitchens and pastry labs, where you will discover and apply cutting-edge techniques for preparing veggie, vegan and ‘green-themed’ cuisine.
Discover the latest trends, from ‘farm to table’ to all-natural dining experiences, while also learning from the experts about sustainable sourcing and cooking techniques, together with innovative nutritional and diet concepts.
Job and Career Opportunities:
Paris Campus
Next intake: Upon request
Designed for enthusiasts, aspiring entrepreneurs or professionals seeking a full ‘green cuisine’ immersion, this intensive and business-focused program will take you to local farmers and suppliers; also to kitchens and pastry labs, where you will discover and apply cutting-edge techniques for preparing veggie, vegan and ‘green-themed’ cuisine.
Discover the latest trends, from ‘farm to table’ to all-natural dining experiences, while also learning from the experts about sustainable sourcing and cooking techniques, together with innovative nutritional and diet concepts.
Job and Career Opportunities:
Paris Campus
Next intake: Upon request
This Signature course is designed to immerse you in chef Alain Ducasse’s philosophy as it relates to contemporary cuisine. Taught in our brand new Paris campus, and with a bespoke, highly immersive curriculum that features 80% hands-on training, you will acquire advanced sensorial analysis and food pairing skills. You will be taught by influential experts, who will lead you to the forefront of culinary arts innovation.
Outside the kitchen, the program also incorporates a package of management essentials and discovery field trips, where you can learn from – and network with – food entrepreneurs and celebrated chefs. Upon completion, you will possess the tools to launch a career as a chef or drive your own entrepreneurial project.
Specialization: Culinary arts and Food & Beverage
Job and Career Opportunities: Chef or pastry chef / Chef instructor / Entrepreneur / Consultant / Restaurant owner / Concept developer / Catering manager / Production manager / F&B manager / Food writer and critic
Paris Campus
Next intake: Upon request
Language: English
This Signature course brings to life chef Alain Ducasse’s philosophy around haute cuisine and French pastry arts. Taught in our brand new Paris campus, it will enable you to master a wide variety of fundamental and advanced culinary and pastry techniques, including the opportunity to prepare a selection of Chef Ducasse’s iconic dishes. It is the perfect way to place yourself at the forefront of culinary arts innovation, while also exploring the universe of French pastry, desserts, chocolate and bakery.
Outside the kitchen, the course also incorporates a package of management essentials and discovery field trips, where you can learn from – and network with – food entrepreneurs and celebrated chefs. Upon completion, you will possess the tools to launch a career as a chef or drive your own culinary or pastry entrepreneurial project.
Specialization: Culinary and pastry arts
Job and Career Opportunities: Chef de cuisine or pastry chef / Chef instructor / Entrepreneur / Consultant / Boutique owner / Concept designer / Production manager / Caterer and event organizer / Food writer and critic
Paris Campus
Next intake: Upon request
Language: English
This Signature course is designed to immerse you in chef Alain Ducasse’s philosophy as it relates to contemporary cuisine. Taught in our brand new Paris campus, and with a bespoke, highly immersive curriculum that features 80% hands-on training, you will acquire advanced sensorial analysis and food pairing skills. You will be taught by influential experts, who will lead you to the forefront of culinary arts innovation.
Outside the kitchen, the program also incorporates a package of management essentials and discovery field trips, where you can learn from – and network with – food entrepreneurs and celebrated chefs. Upon completion, you will possess the tools to launch a career as a chef or drive your own entrepreneurial project.
Specialization: Culinary arts and Food & Beverage
Job and Career Opportunities: Chef or pastry chef / Chef instructor / Entrepreneur / Consultant / Restaurant owner / Concept developer / Catering manager / Production manager / F&B manager / Food writer and critic
Paris Campus
Next intake: Upon request
Language: English
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