Taught across eight weeks, this immersive and practical program enables you to discover the fundamentals of French pastry through hands-on, small group instruction.
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.
| Duration | 8 weeks |
| Instruction Language | English |
| Campus | Paris Campus or ENSP |
| Next Intake Date | 17 Apr 2026 |
With 90% practical classes, academic courses and photography training this intensive program is ideal for recent graduates and ambitious chefs looking to step up in the industry, as well as career changers and business owners.
In 2025, 58 students achieved this training at École Ducasse Paris Campus with 100% success rate and 94% satisfaction rate.
In 2025, 14 students achieved this training at École Nationale Supérieure de Pâtisserie with 100% success rate and 84% satisfaction rate.
Learn with the best
We have been voted World’s Best Culinary Training Institution for the past three years.
00 practical training hours on average per week
Plenty of time to focus on developing your skills.
100% of practical training in labs, not auditoriums
Sharpen your technique by doing, not watching.
We ensure you’re well equipped
Professional uniforms and pastry kits are provided.
Study in France, the home of gastronomy
Experience pastry education in France — internationally recognized as the birthplace of haute cuisine and gastronomic excellence.
Learn the business as well as the skills
Incorporates a program of business-related academic topics.
At École Ducasse, there’s no sitting in auditoriums watching chefs demonstrate; you learn through doing, working with your own ingredients and your own utensils.
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
Just a few of the pastry arts skills you’ll learn are pastry doughs, choux pastry, plus kneading, shaping and cutting.
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.
Use your Essentials program learnings to open these career pathways and more.
Entrepreneur
Start a patisserie or restaurant with full control of brand, menu, and operations, or build businesses like catering or online pastry sales.
Pastry Chef
A specialist in the creation of desserts, baked goods, and confections with a focus on maintaining high standards of quality, presentation, and consistency.
Pastry design
Responsible for creating visually artistic and innovative pastry items by combining technical skill with creative presentation for display and sale.
Lab production
A key role in any food laboratory, responsible for recipe testing, standardization, and controlled production processes to ensure product consistency, quality, and scalability.
Caterer
An entrepreneurial or salaried role engaged with planning, preparing, and delivering food and beverage services for events while managing logistics, staffing, and client requirements.
