Bachelor in French Pastry Arts

Duration	3 Years
Professional Experience	3 x 24 Weeks Internships
Instruction Language	English
Campus	Paris Campus
Next Intake Date	23 Feb 2026

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%.

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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.

Learn with the best

We have been voted World’s Best Culinary Training Institution for the past three years.

100% of our practical training in labs, not auditoriums

Sharpen your technique by doing, not watching.

3 professional internships

Three professional internships provide valuable industry experience and help students build their professional network within the gastronomy and hospitality sectors.

Study in France, the home of pastry arts

Experience culinary education in France — internationally recognized as the birthplace of haute cuisine and gastronomic excellence.

DEVELOP BOTH CULINARY AND BUSINESS EXPERTISE

Alongside practical training, students follow academic courses in management, entrepreneurship, marketing, finance, and sustainability, providing the skills needed to lead projects and businesses in the food and hospitality industries.

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Tuition fees, Admission Requirements and Methods of Evaluation

Course Structure

Three on-campus semesters combine hands-on practical training with applied academic learning, supplemented by three professional internships of 24 weeks each.

Throughout the program you will learn then master the essential foundations of French patisserie, execute classic and innovative pieces, and master sweet specializations including ice cream, artistic pieces, wedding cakes and much more.

98% employability rate

12-18 students per class

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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.

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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.

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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.

Finding your culinary niche: specializations that pay off

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The career changer’s guide to culinary school

Chef careers

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Chef careers

Life as a culinary student: what to expect

Life as a pastry student: what to expect

All ArticlesAll Articles

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.

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French Pastry Degree FAQs

Which degree is best for baking?

When choosing ‘the best’ baking program to study, there are a number of criteria to consider. First up is: do the studies suit your situation, both in terms of study location and course length? Next up is the reputation of the school, it should be known worldwide for pastry arts and its graduates highly respected.

Finally, you should research the facilities and course content. In addition to industry standard kitchens that offer set-ups for both individual cooking and brigade cooking, the campus should support technical excellence in baking and ideally be in the locale of a town, city or country known for pastry prowess. Course content-wise, make sure there are professional internships as part of the program, accompanied by rigorous academic studies and business management topics.

What qualifications do I need to be a pastry chef?

To launch a career as a pastry chef you’ll need a minimum of a Bachelor in French Pastry Arts Degree. This will give you the technical abilities to work in a pastry kitchen environment, whether in a bakery or commercial F&B kitchen. To equip yourself for a leadership career in pastry, look for a Bachelor program that includes management and business studies as part of the course.

You should also seek a pastry degree that includes internships. This is because real-world experience is highly desirable to employers, particularly the most prestigious and those in the luxury sector. The École Ducasse Bachelor’s Degree in Baking and Pastry Arts offers all of this, empowering you to begin a leadership career as a pastry chef.

How many years does it take to be a pastry chef?

The right Bachelor’s program can transform your pastry passion into a profession in as little as three years, enabling you to enter the working world as a pastry chef at the end of your studies.

To give yourself the best chance of becoming a pastry chef immediately after graduation, choose a Bachelor degree that includes business studies and internships, positioning you not only with technical abilities, but also with in-demand leadership skills and real-world experience.

Can you be a pastry chef without a degree?

Yes, you can start your own business, try and find internships or start at the bottom in a kitchen and try to learn and level up. It’s possible, but it will take time, opportunities and resources.

Alternatively you can invest in a Bachelor program that guarantees to equip you with the technical, business and leadership skills to head straight into a rewarding pastry chef position after just three years of study. The École Ducasse Pastry Degree enables you to not only acquire these skills, but also gain real-world working experience on three six-month internships, positioning you as an in-demand professional straight after graduation.

Bachelor in French Pastry Arts

Open doors to your future in the pastry industry

Tuition fees, Admission Requirements and Methods of Evaluation

Course Structure

A day in the life

Develop lasting culinary skills through intensive hands-on training in professional kitchen laboratories.

Learn the business behind the kitchen

Further your expertise with regular on-campus Masterclasses

École Ducasse Paris Campus

Internships

From École Ducasse to…?

News & stories from École Ducasse

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Study at the world’s best culinary training instituion

French Pastry Degree FAQs

Bachelor in French Pastry Arts

Course Structure

Fundamental Practices

Advanced Practices I

Advanced Practices II

A day in the life

Develop lasting culinary skills through intensive hands-on training in professional kitchen laboratories.

Learn the business behind the kitchen

École Ducasse Paris Campus

Internships

From École Ducasse to…?

News & stories from École Ducasse

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Finding your culinary niche: specializations that pay off

How AI and tech are changing culinary education

How to become a chef with no experience

The career changer’s guide to culinary school

Life as a culinary student: what to expect

Life as a pastry student: what to expect

Fundamental Practices

Advanced Practices I

Advanced Practices II