Ducasse

Bachelor in French Pastry Arts

Duration:

3 years

Including internships:

2 x 5 months

Specialization:

Pastry arts and management

Language of instruction

English or French


Where taught:

    • Paris Campus or Ecole Nationale Supérieure de Pâtisserie

Introduction

This highly specialized, three-year Bachelor program can be studied in English or French. It delivers a unique combination of mastery in pastry arts with the professional and managerial know-how you’ll need to become a leader in the field. It is the ideal choice for high school graduates seeking to forge a career in the pastry industry.

course structure

Year 1

 

  • Semester 1 - Practice Fundamentals - 20 weeks
  • Semester 2 - Professional internship I - 24 weeks

 

Year 2
 

  • Semester 3 - Advanced Practice - 20 weeks
  • Semester 4 - Professional internship II - 24 weeks

 

Year 3
 

  • Semester 5 - Management I – 15 weeks
  • Semester 6 - Management II – 15 weeks

Success stories

The high level of practice and the quality of the pedagogical content are definitely the key strengths of the Bachelor in French Pastry Arts. The program is intensive, with a wide scope, which allowed me to acquire a lot of skills as well as confidence. On top of that, the Chef Instructors team is fantastic in the way they manage and support us. All of this truly helped me to be well trained and well prepared.

Antoine Dubois

Bachelor in French Pastry Arts’ student

Ecole Nationale Supérieure de Pâtisserie

Address

125 Allée du Château de Montbarnier, 43200 Yssingeaux, France

 

Location

Located in the Château de Montbarnier, in Yssingeaux in Haute-Loire, ENSP is the school of reference in pastry, bakery, chocolate, confectionary and ice cream arts.



Ducasse

Paris Campus

Address

16-20 avenue du Maréchal Juin, 92190 Meudon, France

 

Location

The new flagship campus of École Ducasse in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital.



Ducasse