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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.

In 2025, 199 students were in this training with 100% success rate and 81% satisfaction rate.

DURATION:

3 years

WHERE TAUGHT:

⚫ École Ducasse - Paris Campus

LANGUAGE:

English

PROGRAM STRUCTURE* :

YEAR 1

SEMESTER 1

Fundamental Practices

Culinary Arts Fundamental Techniques
Pastry Arts Fundamentals
Bistronomy & Traditional cuisine
Mediterranean cuisine
Immersion level 1

Academic courses

Fundamentals Practice
Culinary Theory
Food Safety & Hygiene
Fundamentals of Food Nutrition
IT Tools and AI Fundamentals
Professional Communication
Intercultural Communication
French as a foreign language

SEMESTER 2

Internship I (24 weeks)

YEAR 2

SEMESTER 3

Advanced Practices I

Reinforcement of Fundamental Techniques
Naturalité: The Essentials
Contemporary cuisine
Plated Desserts
Immersion level 2

Academic courses

Advanced Practices I
F&B Business Landscape & Economics
F&B Management & Purchasing
Marketing Fundamentals
Advanced IT Tools and AI Applications
Sustainability Practices in Operations I
Applied Food Nutrition and Health
Food Photography & Video
Business Communication
Intercultural Management
French as a foreign language

SEMESTER 4

Internship II (24 weeks)

YEAR 3

SEMESTER 5 Advanced Practice II

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

Academic courses

Advanced Practices II
Entrepreneurship Initiation
Innovation Lab: Designing New Gastronomy Models
Marketing New Trends
Strategy & Business Models
Foresight: Emerging Futures in Gastronomy
Sustainability Practices in Operations II
Financial & Managerial Accounting
Financial Performance Management
Talent Management & HR Processes
Business Law & Legal Risk
Capstone Project

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 are 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.

In 2025, 137 students were in this training with 100% success rate and 75% satisfaction rate.

DURATION:

3 years

WHERE TAUGHT:

⚫ École Ducasse - Paris Campus

LANGUAGE:

English

PROGRAM STRUCTURE* :

YEAR 1

SEMESTER 1

Fundamentals practices

Pastry Arts Fundamentals
Bistrot Desserts
Regional Desserts
Travel Cakes level 1
Entremets
Bakery & Viennoiseries level 1
Chocolate & Confectionery level 1
Ice cream & Sorbets level 1

Academic courses

Fundamentals Practices
Food Science
Food Safety & Hygiene
Fundamentals of Food Nutrition
IT Tools and AI Fundamentals
Professional Communication
Intercultural Communication
French as a foreign language

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 & Confectionery level 2 & 3
Bakery level 2 & 3
Travel Cakes level 2
Ice cream & Sorbets level 2
Gluten-free pastry
Wedding cake
Delicatessen

Academic courses

Advanced Practices I
Food Science
F&B Business Landscape & Economics
F&B Management & Purchasing
Marketing Fundamentals
Advanced IT Tools and AI Applications
Sustainability Practices in Operations I
Applied Food Nutrition and Health
Food Photography & Video
Business Communication
Intercultural Management
French

SEMESTER 4

Internship II (24 weeks)

YEAR 3

SEMESTER 5 Advanced Practice II

Petits gâteaux & Croquembouches
Vegan Pastry
Chocolate & Sugar Artistic Pieces
End-of-year buffet
Capstone Project: Research & Development

Academic courses

Advanced Practices II
Entrepreneurship Initiation
Innovation Lab: Designing New Gastronomy Models
Marketing New Trends
Strategy & Business Models
Talent Management & HR Processes
Business Law & Legal risk
Sustainability Practices in Operations II
Foresight: Emerging Futures in Gastronomy
Financial & Managerial Accounting
Financial Performance Management
Capstone 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° 40163). 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.

En 2025, 170 élèves ont réalisé cette formation avec un taux de satisfaction de 80% et un taux de réussite de 100%.

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 (70% 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

Chef Humaniste et Responsable
Projet professionnel
Communication inter-culturelle
Gestion des coûts
Sciences et Techniques de la pâtisserie
Application des sciences
Anglais des affaires et Communication
Anglais appliqué
Outils informatiques & IA

SEMESTRE 2

Stage 1

ANNÉE 2

SEMESTRE 3

Pratique professionnelle avancée 1 (60% de pratique)

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

Cours académiques

Chef Humaniste et Responsable
Projet professionnel
Pratique de la durabilité dans les opérations
Gestion des talents et Processus RH
Outils informatiques & IA
Paysage et économie de l’entreprise F&B
Management de l’entreprise F&B
Fondamentaux du marketing
Photographie culinaire
Comptabilité financière et managériale
Anglais appliqué

SEMESTRE 4

Stage 2

ANNÉE 3

SEMESTRE 5 Pratique professionnelle avancée 2 (45% de pratique)

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

Cours académiques

Chef Humaniste et Responsable
Projet professionnel
IA appliquée au Projet de fin d’études
Pratiques de durabilité dans les opérations
Initiation à l’entrepreneuriat
Nouvelles tendances du marketing
Stratégie et Business models
Gestion des talents et Processus RH
Aménagement des espaces de ventes et de production
Gestion des performances financières
Droit des affaires et risque juridique
Accompagnement Projet de fin d'études

SEMESTRE 6

Stage 3

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