Programs tailored to your needs and delivered by École Ducasse on campus or at your premises.
Who are they for?
Businesses looking to train their teams and professional chefs looking for focused training in specific areas.
Choose from our various catalog themes that can be taught on your premises or at our schools in France.
Our dedicated team will tailor a training program based on your specific objectives, program type (demo/hands-on/ tasting) and duration.
Our Masterclasses impart not only the latest culinary innovation and techniques, but also the importance of produce quality to respond to ever-changing hospitality industry demand.
Choose from 16 modules across 8 themes. All of these modules can be tailored to your specific objectives. Download a brochure for full details.
Signature
3-star starters and main courses; Best Of International Alain Ducasse
Naturalness by Alain Ducasse
Fish, Vegetables and Cereals Trilogy; Indulgent Flexitarian Diet.
Product - Oriented
Back from the market; Poultry and meat; Fish And Shellfish; Vegetables
Techniques
Broths, Gravies, Sauces And Seasonings; Sous-vide method
New trends
French bistros: A modern approach to French classics
Hotel Restaurant - Banqueting and Catering
Brunch and breakfast; Cocktails, banquets and seminars
Restaurant - Banqueting and Catering
Contemporary buffet for 5* City resort Hotels (Hot & Cold)
Street food
Best of international street food; New trends of healthy and fast casual street food
Choose from 14 modules across 8 themes. All of these modules can be tailored to your specific objectives. Download a brochure for full details.
Signature
M.O.F. à la carte; Best of Alain Ducasse Desserts; French tea time
Traditional and innovative Pastry
Fundamental pastry techniques; Tarts & entremets; Sweet-snacking petits Gâteaux; Plated desserts – Desserts de restaurant; Classics revisited
Healthy Pastry
New sugar usage in pastry; Gluten and lactose free pastry
Ice cream
Ice cream and frozen entremets
Chocolate
Chocolate pieces, bonbons and bars; Around Chocolate
French Confectionary
Confectionary Between tradition and innovation
Bakery
The secrets of French bread and viennoiseries
Presentation piece
Artistic Pieces