Master French pastry at home: École Ducasse launches its first online professional programme

• Early admission access until the 26th of January 2026 with exclusive pricing and platform feedback opportunity
• Benefit from live Q&A sessions with world-renowned chefs and pastry champions
• Eight-module online certificate programme, flexible and fully accessible worldwide

Paris, 19 November 2025 – École Ducasse, the globally renowned culinary school founded by the world’s most Michelin-starred awarded chef Alain Ducasse, announces the launch of its first-ever online programme and opens early admission for the Online Professional Certificate in French Pastry Arts. This new digital offering marks a significant milestone in the institution’s commitment to expanding access to its world-class culinary education.

Designed for aspiring pastry professionals as well as serious enthusiasts, this online programme delivers the rigour and excellence of École Ducasse through a flexible and interactive digital platform. The course platform is structured entirely in English, with video lessons presented in French and supported by English subtitles and optional English dubbing, allowing for a fully immersive yet accessible learning experience.

Direct access to world-class pastry instructors

In addition to high-quality video instruction and downloadable resources, participants will have the opportunity to engage in live Q&A sessions with École Ducasse instructors from École Nationale Supérieure de Pâtisserie (ENSP). These interactive sessions allow students to ask questions, receive corrections on exercises, and deepen their understanding of pastry techniques under expert guidance.

Learners will benefit from direct access to a team of world-renowned chefs whose achievements reflect the excellence of the school. Among them are Luc Debove, Meilleur Ouvrier de France in ice cream and multiple-time world and European champion; Fanny Le Duff, finalist in the World Pastry Cup selection and former chef at the two-star Michelin restaurant La Pyramide; and Samuel Fremaux, who will be the representative of France at the next World Chocolate Masters. Other distinguished instructors include Simon Vey, former chef de partie at the three-star Michelin restaurant Marcon; Julien Metais, a Compagnon du Tour de France; and Allan Cartignies, representative of France at the World Ice Cream Championship and also a Compagnon du Tour de France.

This unparalleled access to elite professionals provides learners with insight and mentorship that reflect the highest standards of the culinary world.  

Master the fundamentals of French pastry according to the Ducasse philosophy

By the end of the programme, learners will have acquired the professional skills necessary to prepare emblematic French pastries in line with École Ducasse standards. This includes the ability to plan production stages, select suitable tools and ingredients, implement a wide range of pastry-making techniques, manage cooking processes, assemble finished products, and work in compliance with essential hygiene and safety standards.

A flexible and immersive digital learning experience

The Online Professional Certificate in French Pastry Arts can be taken as a full programme, composed of eight in-depth modules, or as standalone modules tailored to specific areas of interest. The programme’s eight modules include Ice Cream and Frozen Desserts, Plated Desserts, Chocolate and Confectionery, Yeasted and Laminated Yeasted Doughs, Biscuit-Based Cakes, Puff Pastry, Choux Pastry, and Shortcrust Pastries ; each designed to develop both foundational and advanced skills in line with the Ducasse culinary philosophy.

Early admission opens with exclusive discounted pricing

Learners who join the programme during the Early Admission period starting on the 19th of November until the 26^th of January 2026 will benefit from a significant launch discount. These early participants will make up the first-ever École Ducasse online cohort and will be invited to provide feedback on the platform to help shape future improvements. The first session of the course will begin in February 2026, with participants having up to three months to complete their module after they go live.

Pricing for the programme has been set at €390 per individual module, or €2,900 for the complete eight-module certificate. Those who register during the Early Admission phase will receive an exclusive discounted rate of €273 per module or €1,740 for the full programme. Upon successful completion, learners will receive an official certificate issued by École Ducasse, recognising their achievement and newly acquired skills in French pastry arts.

This launch marks a new chapter for Ecole Ducasse, combining over two decades of culinary excellence with the flexibility of online education—making it possible for a global audience to learn the art of French pastry under the guidance of the school’s expert chefs.

For more information and to register for Early Admission, please click here.

About École Ducasse 

École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts.  

École Ducasse runs three schools in France – Paris Studio, Paris Campus and École Nationale Supérieure de Pâtisserie as well as international schools and studios in the Philippines, India, Thailand and UAE. 

All are united by a desire to share a passion for gastronomy, the broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two to nine month programs for career changers, to three-year undergraduate programs and bachelor’s degree in culinary and pastry arts. 

École Ducasse is part of Sommet Education, the world’s leading network in hospitality, luxury, and culinary arts education and training. École Ducasse was named the World’s Best Culinary Training Institution in 2023, 2024 and 2025. 

For more information, visit: https://www.ecoleducasse.com/en