Ducasse Education


Ducasse Education

Founded in 1999, Ducasse Education transfers outstanding expertise in culinary and pastry arts through its network of schools in France (Centre de Formation Alain Ducasse, Ecole Nationale Supérieure de Pâtisserie, Ecole de Cuisine Alain Ducasse) and abroad. Academic programmes include bachelor’s degrees, courses for career changers and continuous professional training, as well as private courses for food enthusiasts, delivered across three schools in France and partnerships with overseas universities.

Ducasse Education maintains the highest standards of its field with training and courses that focus on practical learning techniques, using precision, innovation and a rigorous skills-based methodology.

3 schools to choose from:

Centre De Formation Alain Ducasse 307

Centre de Formation Alain Ducasse, Meudon, France

Created in 1999, the Centre de Formation Alain Ducasse is specialised in culinary arts and pastry arts for restaurants. For nearly 20 years, this centre has trained hundreds of experienced professionals in cutting-edge techniques and trends as well as hundreds of career changers and, more recently, undergraduate students.

Located in Argenteuil, only 20 minutes away from Saint Lazare Station in Paris, the school benefits from the French capital’s energy and professional context. In 2020, the Centre de Formation will move to a new 5,000m campus in Paris Meudon. The new campus will be the flagship of Ducasse Education’s ambitions to train tomorrow’s global culinary experts and restaurant stakeholders.


Bachelor in Culinary Arts ( offered in French or in English) – 3 year

Programmes for career changers and entrepreneurs ( offered in French or English):

  • Culinary Essentials – 9 weeks
  • Pastry Essentials – 5 weeks
  • Culinary Arts Diploma – 8 months
  • Superior Culinary Arts Diploma – 6 months

Continuing Education

ENSP 307

Ecole Nationale Supérieure de Pâtisserie,Yssingeaux, France

The Ecole Nationale Supérieure de Pâtisserie is the school of reference in France and abroad for professionals in pastry, bakery, chocolate, confectionery and ice cream arts. Founded in 1984 by the Confédération des Pâtissiers, and then managed by Yves Thuriès and Alain Ducasse, the school has continued to grow, becoming an emblematic location for the world of pastry arts where professionals and students meet. Located in the heart of the Château de Montbarnier in Yssingeaux in the Haute-Loire region, the school combines heritage and modernity with a unique family atmosphere.

The Ecole Nationale Supérieure de Pâtisserie hosts prestigious events each year, such as the autumn seminar of the “Relais Desserts,” the selection rounds for “Un des Meilleurs Ouvriers de France” competition and the “Festival national des Croquembouches.”


Bachelor in French Pastry Arts (offered in French or English) – 3 years

Programmes for career changers and entrepreneurs (offered in French or English):

  • CAP Pâtissier – 8 months
  • AAP Chocolatier-Confiseur – 8 months
  • L’Essentiel de la Boulangerie – 2 months
  • French Pastry Arts Diploma – 7.5 months
  • Superior French Pastry Arts Diploma – 2 months
  • French Bakery Arts Programme – 2 months
  • French Chocolate and Confectionary Arts Programme – 2 months
  • French Pastry Campus – 2 months

Continuing Education

Ecole De Cuisine Alain Ducasse 307

Ecole de Cuisine Alain Ducasse, Paris, France

Designed for non-professional culinary enthusiasts and company seminars, the Ecole de Cuisine Alain Ducasse in Paris (16th district) offers opportunities to discover the secrets of gastronomy with experienced chef instructors, pastry chefs and sommeliers passionate about their professions and trained alongside Alain Ducasse. The school offers cooking lessons, study days, pastry lessons, cocktails, wine tasting and mixology workshops.

Academic partnerships

Ducasse Education has built international alliances with renowned historic academic partners such as the Johnson & Wales University in the USA and George Brown College in Canada as well as Yeditepe in Turkey, Bishulim in Israel and IHM-A in India. These academic partnerships support the creation of exclusive sessions and enable students to follow specialisation programmes within the Ducasse Education schools or partner institutions.

Craig Alibone
"The teachers, the school, the settings, the surrounding villages, the fellow students... All of this contributed to an incredible experience and helped me to gain the essential tools needed to advance my own career."
Craig Alibone | Ecole Nationale Supérieure de Pâtisserie
Amit Bhatt
"When I think about the Superior Culinary Arts Diploma, there are two things that I really cherish for my time at DUCASSE Education. The first one is the real focus on respecting every product that we use. The second one is the fact that the training was followed by a real-life experience in a restaurant."
Amit Bhatt | Centre de Formation Alain Ducasse