French Bakery Arts Diploma

Durée	8 Weeks
Langue d'instruction	English
Campus	Paris Campus

Featuring 80% hands-on professional training, this intensive program is ideal for recent graduates and ambitious chefs looking to step up in the industry, as well as career changers and business owners.

Summary

Learn the essentials of French cuisine with the principles of business

Taught across eight (English) or nine (French) weeks, this immersive and practical program enables you to learn the fundamentals of French cuisine. It combines hands-on, small group culinary arts instruction with academic classes dedicated to managerial and entrepreneurial skills.

Learn with the best

We have been voted World’s Best Culinary Training Institution for the past three years.

00 practical training hours on average per week

Plenty of time to focus on developing your skills.

100% of training in kitchen labs, not auditoriums

Sharpen your technique by doing, not watching.

We ensure you’re well equipped

Professional uniforms and knife kits are provided.

Study in France, the home of gastronomy

A French education on your resume will get you noticed.

Learn the business as well as the skills

Incorporates a program of business-related academic topics.

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Intake Dates, Admissions & Fees

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Course Structure

Alternating between practical laboratory and academic courses, this Essentials program is a perfect introduction to careers and business opportunities within the culinary industry.

By the end of the program you will have gained important insights into new culinary trends, including green gastronomy. You will also possess the knowledge and skills to prepare some of the emblematic dishes of Chef Alain Ducasse.

8 week program

Acquire skills that will last a lifetime with 100% hands-on training

At École Ducasse, there’s no sitting in auditoriums watching chefs demonstrate; you learn through doing, working with your own ingredients and your own utensils.

Professional grade kitchens

Our kitchen labs are equipped with the best available technologies.

Small group training

With strictly capped class sizes our chef trainers can support and guide you every step of the way.

Develop crucial career skills

Just a few of the culinary skills you’ll learn are stocks, sauces, condiments and bistro-style cuisine.

Paris Campus: The best education demands the best facilities

With us, you’ll develop your skills in kitchen labs that are perfectly set up for hands-on, small group practical training. You’ll have the environment and tools to practice at a professional level from day one.

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Our Alumni

From Michelin star restaurants to beloved neighborhood patisseries, our 10,000 alumni carry the École Ducasse philosophy to every corner of the world – blending discipline, creativity and mastery to shape the future of gastronomy.

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