Throughout your eight months of study, you will learn to craft a wide variety of mouth-watering creations. These include pastry buffets and cocktails, gastronomic desserts, classic and modern entremets, petits fours, and chocolate pieces.
École Ducasse's teaching methodology favors practice in order to optimize the acquisition of skills and techniques.
Each module alternates theory, demonstration and practical phases, with around 80% of the program devoted to hands-on practical tuition in our state-of-the-art training laboratories. You will receive personalized instruction and support from our highly qualified faculty, together with enhanced masterclass demonstrations by influential pastry chefs, Meilleurs Ouvriers de France and World Champions.
In addition, field trips will be organized to ensure a wider knowledge of the market. These include visits to partner manufacturers such as La Cité du Chocolat by Valrhona, alumni-owned businesses in the region, plus other relevant discovery tours relating to the pastry industry.
At the conclusion of your time on campus, you will put your learning to the test with a two-month professional internship.