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.
This highly specialized, three-year Bachelor program can be studied in English at Paris Campus. 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 class sizes for this program capped at an exceptionally small 18 students, you will have every opportunity to take maximum benefit from more than 1,800 hours of practical training and management master classes – all taught by world-class pastry professionals. The classroom time is complemented by 3 professional internships, where you will be able to put what you’ve learned into practice.
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.
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.
The high level of practice and the quality of the pedagogical content are definitely the key strengths of the Bachelor in French Pastry Arts. The program is intensive, with a wide scope, which allowed me to acquire a lot of skills as well as confidence. On top of that, the Chef Instructors team is fantastic in the way they manage and support us. All of this truly helped me to be well trained and well prepared.