Discover the highest standard in culinary and pastry arts education, driven by the vision of iconic chef Alain Ducasse. Established in 1999, we have earned a worldwide reputation for excellence, delivering hands-on training for the visionary chef of tomorrow.
Our intensive Expert Diploma is designed for ambitious pastry professionals or graduates looking to perfect their technical expertise and take their creativity to the next level in the fields of patisserie, glacerie and chocolaterie.
Hands-on and highly personalized, this exclusive international program will take your technical skills to the highest level. From wedding cakes to croquembouches and artistic sculptures in chocolate, sugar or ice, our experienced chef instructors will help you to become the ultimate master of your craft and teach you to showcase your artistry on a stunning scale.
Taught in English over an intensive and immersive eight weeks, you’ll learn in small groups, honing your new skills in our state-of-the-art training facilities at the renowned École Nationale Supérieure de Pâtisserie. Designed for professionals, this program requires at least two years of experience in the pastry sector or prior completion of a Pastry Arts qualification.
Prepare to take your creativity and career to the next level with this specialized qualification in the mouth-watering world of chocolate, bakery, ice cream and pastry arts.
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.
You have to follow your passion and go for it whenever you get the chance! Being a pastry chef is not just a job – it’s also an art. For me, the Ecole Nationale Supérieure de Pâtisserie marked the start of a new adventure and a springboard for my future career.