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.
Around 80% of the program is devoted to hands-on practical tuition in our state-of-the-art training laboratories. You’ll receive personalized instruction and support from our highly qualified faculty, comprising influential pastry chefs, Meilleurs Ouvriers de France and World Champions.
Also included in the course is a field trip to see behind the scenes at a Ducasse restaurant in Paris, plus design and pastry photography courses. At the conclusion of your time on campus, you will put your learning to the test with a two-month professional internship in a French restaurant or boutique.
École Ducasse's teaching methodology favors practice in order to optimize the acquisition of gestures, techniques, and skills. Each module alternates theory, demonstration, and practical phases.