In order to deliver maximum professional benefits, 90% of the curriculum is focused on practical workshops, taught by renowned chefs and experts. It includes workshops with MOF’s and pastry world champions
You will acquire and master advanced pastry skills and techniques, while also discovering modern and iconic pastries, natural and healthy desserts, artistic pastry, as well as ice cream and sorbets. Also included is a field trip, food science and applied technology courses.
École Ducasse's teaching methodology favours practice in order to optimize the acquisition of gestures, techniques and targeted skills. Each module alternates theory, demonstration and practical phases.