École 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.


Culinary Arts Programs

Bachelor Programs

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.

  • 3 years
  • École Ducasse – Paris Campus
  • 47 250** € / 55 900*** €

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.

  • 9 months
  • École Ducasse – Paris Campus
  • 22 990** / 30 400*** €
Expert Diploma

If you are already a professional chef, this intensive six-month program will allow you to develop your skills and accelerate your career. You will master all the advanced skills and techniques of contemporary cuisine while acquiring essential managerial and entrepreneurial skills. Our program is inspired by the vision of chef Alain Ducasse, which consists of using high quality products and cooking them in a natural and healthy way. You will study bistronomy, sustainable gastronomy and various innovative gastronomic concepts in depth.

  • 6 months
  • École Ducasse – Paris Campus
  • 24 500 €

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.

  • 2 months
  • École Ducasse – Paris Campus
  • 11 300** € / 13 300*** €
Signature Programs

Taught across eight months at our new Paris Campus, Signature programs are ideal for food enthusiasts, career-changers, entrepreneurs and anyone interested in working within the universe of gastronomy.

  • 8 months
  • École Ducasse – Paris Campus
    École Ducasse – Ecole Nationale Supérieure de Pâtisserie
  • 46 000 €


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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.

Gurugram Campus

Our awesome campus is at the heart of everything we do at ISH, and it’s made more vibrant by our students, faculty, and staff. It serves as the heart of our community, where we’ve created an entire ecosystem that brings together employers, industry leaders, future professionals and experts in education all under one roof.

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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