07. ÉCOLE DUCASSE EXPERT PROGRAMS

Our Expert programs will allow you to perfect your know-how and accelerate your career.

1. EXPERT DIPLOMA IN FRENCH PASTRY ARTS

OVERVIEW:

If you are a pastry professional looking to accelerate your career, this intensely-focused, two months program is the answer to your needs. This training is designed for pastry arts professionals wishing to master and improve advanced pastry art skills and techniques.

DURATION:

8 weeks - optional 4-week internship

WHERE TAUGHT:

⚪ École Ducasse - École Nationale Supérieure de Pâtisserie

JOB AND CAREER OPPORTUNITIES :

  • Executive pastry chef
  • Pastry chef
  • Pastry chef instructor
  • Pastry production manager
  • Entrepreneur
  • Consultant
  • Food writer and critic

COURSE STRUCTURE :

  • French pastry arts advanced techniques
  • Ice creams & sorbets
  • Viennoiserie
  • Healthy desserts
  • Chocolate & confectionary
  • Artistic masterpieces

2. EXPERT DIPLOMA IN CULINARY ARTS

OVERVIEW:

The Expert Diploma in Culinary Arts is an intensive 5-weeks program designed for Culinary Arts professionals wishing to increase their culinary skills & knowledge and develop their chef career. By leveraging the expertise and experience of our trainer chefs, this lab-practice-focused program will enable you to acquire and master advanced culinary techniques and gain an in-depth knowledge of Michelin-star gastronomy and Luxury Hotel & Resort cuisine.

Grounded in Alain Ducasse’s philosophy, which embodies a modern and contemporary vision of the chef profession and adopts a sustainable and responsible approach in line with the new expectations of our clients, you will assimilate knowledge and skills of high added value for the development of your professional career.

DURATION:

7 weeks

WHERE TAUGHT:

⚪ École Ducasse – Paris Campus

COURSE STRUCTURE :

  • Fundamentals Techniques reinforcement
  • Luxury Hotel & Resort Cuisine
  • Haute-Couture Cuisine
  • Sustainability Practices in Operations
  • F&B Management & Purchasing

*In the interest of continuous improvement, the content of our programs may change.

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