Ecole Ducasse

Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.

Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.


Bachelor in Culinary Arts

Taught across six academic semesters, including two professional internships, this Bachelor program offers a unique immersion into a dynamic and fast-growing industry. Its 1800 hours of teaching combine culinary arts workshops with rigorous academic study of business and management topics.

  • Duration
    3 years
  • Location
    École Ducasse – Paris Campus


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The new École Ducasse flagship campus occupies a purpose-built 5,000 sq. m space in Meudon – an affluent Parisian suburb just 10km from the heart of France’s capital. As a state-of-the-art center for culinary education, the Paris Campus incorporates four technical areas for introductory culinary training, plus two for professional culinary training. The campus also features technical areas for pastry and bakery training, a sensory analysis room, and two restaurants open to the public.

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The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Haute-Loire region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts. Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere.

Success Stories

Egis Rasiukas

Thanks to my training at Ecole Ducasse I acquired a strong culinary background that I would never have got in another culinary school. That knowledge is crucial to build the foundation of your career. The Bachelor in Culinary Arts helped me in that, when I am in the kitchen, I feel comfortable and I can work faster and more efficiently than if I had a basic training. I’m really proud of that.

Egis Rasiukas
Bachelor in Culinary Arts student

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