04. ÉCOLE DUCASSE UNDERGRADUATE

Three-year Bachelor programs that combine practical, managerial and entrepreneurial skills – ideal for high school graduates seeking a career in hospitality, F&B and pastry industries.

1. BACHELOR IN CULINARY ARTS

OVERVIEW:

This highly specialized, three-year Bachelor program taught directly in English. Completed within six academic semesters, including three professional internships. A unique immersion into a dynamic and fast-growing industry. Its demanding teaching combines culinary arts workshops with innovative business courses. Become a leader in the hospitality and culinary industry, or forge your own path as an entrepreneur.

Upon completion of the program, you will have earned 180 ECTS.

DURATION:

3 years

WHERE TAUGHT:

⚫ École Ducasse - Paris Campus

LANGUAGE:

English

PROGRAM STRUCTURE* :

YEAR 1

SEMESTER 1

Fundamental Practices

Culinary arts fundamental techniques
Mediterranean cuisine
Bistronomy & traditional cuisine
Immersion level 1

Academic courses

Fundamentals Practice
Culinary Theory
Food Safety & Hygiene
Food Nutrition
IT Tools Initiation
Professional Communication
Intercultural Communication

SEMESTER 2

Internship I (24 weeks)

YEAR 2

SEMESTER 3

Advanced Practice I

Fundamentals Techniques reinforcement
Healthy & Sustainable cuisine
Contemporary cuisine
Immersion level 2

Academic courses

Advanced Practices I
F&B Business Landscape & Economics
F&B Management & Purchasing
Marketing Fundamentals
IT Tools Reinforcement
Sustainability Practices in Operations I
Nutri-ecology I
Food Photography
Business English & Communication
Intercultural Management

SEMESTER 4

Internship II (24 weeks)

YEAR 3

SEMESTER 5 Advanced Practice II

Luxury Hotel & Resort
Bakery Fundamentals
Haute Couture Cuisine
Final Degree project Research & Development

SEMESTER 6

Internship III (24 weeks)

2. BACHELOR IN FRENCH PASTRY ARTS

OVERVIEW:

-This highly specialized, three-year Bachelor program taught directly in English

-The workshops, masterclasses and classroom time is complemented by three professional internships at luxury hotels, palaces, starred/conceptual restaurants

-A unique combination of mastery in pastry arts with the professional and managerial know-how needed to become a leader in the field

Upon completion of the program, you will have earned 180 ECTS.

DURATION:

3 years

WHERE TAUGHT:

⚫ École Ducasse - Paris Campus

LANGUAGE:

English

PROGRAM STRUCTURE* :

YEAR 1

SEMESTER 1

Fundamentals practices

Pastry Arts fundamentals techniques
Bistrot desserts
Regional desserts
Travel cakes level 1
Entremets
Bakery & Viennoiseries level 1
Chocolate & Confectionary level 1
Ice cream & Sorbets level 1

Academic courses

Fundamentals Practices
Food Technologies
Food Safety & Hygiene
Food Nutrition
IT Tools Initiation
Professional Communication
Intercultural Communication

SEMESTER 2

Internship I (24 weeks)

YEAR 2

SEMESTER 3

Advanced Practice I

Tarts & entremets / Tarts & chou pastry / entremets level 2 & 3
Plated desserts
Chocolate & Confectionary level 2 & 3
Bakery level 2
Travel cakes level 2
Ice cream & sorbets level 2
Gluten-free pastry
Wedding cake
Delicatessen

Academic courses

Advanced Practices I
Food Technologies
F&B Business Landscape & Economics
F&B Management & Purchasing
Marketing Fundamentals
IT Tools Reinforcement
Sustainability Practices in Operations I
Nutri-ecology I
Food Photography
Business English & Communication
Intercultural Management

SEMESTER 4

Internship II (24 weeks)

YEAR 3

SEMESTER 5 Advanced Practice II

Petits gâteaux & croquembouches
Vegan Pastry
Chocolate & sugar artistic piece
End-of-year buffet

Academic courses

Advanced Practices II
Entrepreneurship Initiation
Strategy & Business models
Marketing New Trends
Concept Design & Architecture
Nutri-ecology II
Sustainability Practices in Operations II
Financial & Managerial Accounting
Financial Performance Management
Talent Management & HR Processes
Business Law & Legal risk
Final Degree Project

SEMESTER 6

Internship III (24 weeks)

3.DIPLÔME SUPÉRIEUR DES ARTS PÂTISSIERS

OBJECTIF DE LA FORMATION:

Ce programme de trois ans, à forte spécialisation, prépare au titre de Chef pâtissier/Cheffe pâtissière enregistré au RNCP (fiche N° 35987). Il vous offre des compétences uniques en arts de la pâtisserie et en management entrepreneurial pour devenir leader dans ce secteur. Il constitue le choix idéal pour les bacheliers souhaitant bâtir leur carrière dans le secteur de la pâtisserie.

DURÉE:

3 ans

LIEU D'ENSEIGNEMENT: École Ducasse - École Nationale Supérieure de Pâtisserie

LANGUE:

Français

STRUCTURE DU PROGRAMME :

ANNÉE 1

SEMESTRE 1

Fondamentaux de la pâtisserie française (80% de pratique)

Techniques fondamentales de la pâtisserie française
Techniques fondamentales de la boulangerie, de la chocolaterie-confiserie et de la glacerie
Desserts bistronomiques
Tea-time et gâteaux de voyage
Les classiques français

Cours académiques

Technologie professionnelle
Sciences de l’alimentation
Communication professionnelle
Anglais 1

SEMESTRE 2

Stage 1

ANNÉE 2

SEMESTRE 2

Pratiques avancées de la pâtisserie française (65% de pratique)

Techniques avancées 1
Techniques avancées de la pâtisserie française 1
Techniques avancées de la boulangerie 1
Techniques avancées de la chocolaterie-confiserie et de la glacerie
Desserts gastronomiques
Entremets modernes
Nouvelles tendances

Cours académiques

Paysage et économie de l’entreprise F&B
Management de l’entreprise F&B
Fondamentaux du marketing
Outils informatiques
Photographie culinaire
Anglais des affaires et communication
Anglais 2

SEMESTRE 4

Stage 2

ANNÉE 3

SEMESTRE 3 Pratiques avancées de la pâtisserie française (40% de pratique)

Nouvelles tendances 2
Techniques avancées de la boulangerie 2
Techniques avancées de la pâtisserie française 2
Pièces artistiques
Innovation & développement

Cours académiques

Initiation à l’entrepreneuriat
Pratiques de durabilité dans les opérations
Aménagement des espaces de ventes et de production
Comptabilité financière et managériale
Gestion des talents et processus RH
Droit des affaires et risque juridique
Nouvelles tendances du marketing
Gestion des performances financières
Stratégie et modèles économiques
Projet de fin d’études

SEMESTRE 6

Stage 3

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