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:
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
Aimed at enthusiasts and entrepreneurs, this program lifts the lid on the skills and techniques that have made French chocolatiers the envy
of the world. Working with renowned chefs and experts, you will learn how to apply the fundamental techniques for creating chocolate and confectionary, as well as gaining unique insights into new chocolate trends and ingredients.
With applied theory spread throughout the program, plus company visits and sessions dedicated to design and photography, the program will equip you with the skills required to work with chocolate and cra f t various products, including chocolate-based desserts, chocolates, and confectionaries.
Specialization: Chocolate and confectionary arts
Job and Career Opportunities:
Yssingeaux Campus
Next intake: June
Language: English
Designed for pastry professionals seeking to accelerate their careers, this highly focused, two-month program is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.
You will spend 90% of your time in practical workshops, taught by Meilleurs Ouvriers de France and World Champions in the pastry field. You will acquire and master advanced pastry skills and techniques, while also discovering modern and iconic pastries, natural and healthy desserts, artistic pastry as well as ice cream and sorbets. Design and photography courses, together with a company visit, are also included within this packed program.
Job and Career Opportunities:
Executive pastry chef / Pastry chef / Pastry chef instructor / Pastry production manager / Entrepreneur / Consultant / Food writer and critic
Yssingeaux Campus
Next intake: February, April, June, July
Language: English
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