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.
The CAP Pâtissier of the Ducasse School is an intensive course designed to give you a perfect mastery of the fundamentals of French pastry. The structure of this program will allow you to acquire valuable practical knowledge and access a professional level of qualification without going through traditional CAP training.
Two separate courses are available depending on your skills and level of experience. These programs last eight to nine months respectively and include two intensive internships lasting four weeks each, allowing you to gain practical experience in the best French pastry training.
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 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 that will be open to the public.
I started studying for the CAP Pâtissier with some basic skills that I had acquired at a hotel school. However, at the Ecole Nationale Supérieure de Pâtisserie, training is focused more on techniques and on high-end patisseries. I also met students from all over the world there. All in all, I received terrific support from the teaching staff, and this has helped me in the rest of my career.