Bachelor in French Pastry Arts
Study at the world’s best culinary training instituion
You’ll graduate with an outstanding package of knowledge and skills, ready to forge a career in the pastry industry or to follow your own entrepreneurial pathway.
Bachelor in French Pastry Arts
| Duration | 3 Years |
| Professional Experience | 3 x 24 Weeks Internships |
| Instruction Language | English |
| Campus | Paris Campus |
| Next Intake Date | 22 Feb 2027 30 Aug 2027 |
The Bachelor programs delivered by École Ducasse are private higher education qualifications structured in accordance with the European Bologna Process and the European Credit Transfer and Accumulation System (ECTS).
The programs award a total of 180 ECTS credits over three academic years, combining academic instruction, intensive practical training, and professional internships.
Designed to develop both technical excellence and professional vision, the program prepares students to build successful careers in the culinary and hospitality industries or to pursue entrepreneurial projects.
In 2025, École Ducasse Paris Campus welcomed 137 students to its Bachelor in French pastry Arts and the overall satisfaction rate was 75%.
Summary
Open doors to your future in the pastry industry
This three-year Bachelor program combines advanced pastry arts training with the business and managerial skills needed to succeed in the world of hospitality and gastronomy.
Three professional internships provide valuable industry experience and support the development of each student’s professional project.
ustry or to follow your own entrepreneurial pathway.
1 / 3
Course Structure
A day in the life
Meet Pamela, a second-year Bachelor in French Pastry Arts student at École Ducasse – Paris Campus, and step into a day of her student life.
The video follows her through her time in the kitchen, showing what her daily routine is really like as she trains and works hands-on as part of her course.
Develop lasting culinary skills through intensive hands-on training in professional kitchen laboratories.
Guided by experienced Chef Instructors, students learn by practicing techniques themselves, working with professional equipment and ingredients in an environment that reflects the standards of the gastronomy industry.
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
Learn fundamental through to advanced level culinary techniques in food preparation, cooking and presentation as well as business skills.
Learn the business behind the kitchen
Your practical training in the pastry arts is complemented by a full curriculum of academic courses covering business and management topics – from entrepreneurship and marketing to finance, sustainability and HR.
Your academic journey concludes with a capstone project in which you’ll devise and develop a business idea ready to bring to market.
F&B business foundations
Acquire vital knowledge in areas such as food hygiene, nutrition and the F&B business landscape, as well as formulating strategy & business models.
Leadership & management
Sharpen your leadership and intercultural communication skills, while also developing your understanding of talent management and HR processes.
Innovation & sustainability
Learn how to build sustainability into your operations, enhance your knowledge of nutri-ecology, and develop an innovative concept with your capstone project.
Legal & financial
Study the principles of financial accounting and performance management, together with business law & legal risk.
Further your expertise with regular on-campus Masterclasses
As part of the program, selected on-campus Masterclasses led by our external partners — including Kaviari, Prova Gourmet, Vergers Boiron, and Moulins Bourgeois — give students access to additional industry insight and specialist expertise.
Designed to complement the curriculum, these sessions enrich learning through live demonstrations, professional techniques, expert guidance, and hands-on practice.
École Ducasse Paris Campus
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.
Internships
Our internships are designed to give students a genuine head start in their careers.
Many receive multiple offers, providing the freedom to choose placements that truly match their interests and professional goals.
From École Ducasse to…?
Here are just some of the career paths open to our graduates. Where will your degree take you?
Pastry Chef
Develop and produce pastries and desserts through disciplined technique, recipe control, and aesthetic presentation in professional kitchens.
Pastry boutique owner
Owns, operates and grows a specialty pastry business by overseeing production, branding, staffing, sales, and financial performance.
Product development manager
A corporate role with responsibility for leading the research, design, testing, and launch of new products to meet market trends and business objectives.
Manager in pastry industry
Oversees daily operations, staff, quality control, and profitability within a pastry production or retail environment.
Pastry consultant
A specialized role providing expert guidance to pastry businesses in areas such as pastry menu development, production systems, cost control, and quality improvement.
Entrepreneur
Specialized in identifying market opportunities then creating, launching, and managing a business in order to profit from those opportunities.
Loading...
