2020-2021 PROGRAM PORTFOLIO

Ess enti a ls - D i p lo m as - S i g n at u re
- B ac h e lo rs - CA P
Ed ito - É co le D u ca ss e

“I have always endeavored to pass

on my vision of culinary and pastry arts.
I share my know-how with all young people
craving for learning, career-changers
and professionals willing to strengthen
their skills, with a single motto in mind:
excellence in practice.”
ALAIN DUCASSE
Ed ito - É co le D u ca ss e École D u ca ss e - Ed i to

9
Since its foundation in 1999,
École Ducasse has become an
internationally-renowned exponent
of teaching culinary and pastry arts,
driven by the vision and energy
of the iconic chef Alain Ducasse.

Now part of Sommet Education,

the world-leading hospitality
management education group,
we are delighted to bring our French
4
savoir-faire and knowledge in culinary 5
9

and pastry arts to a wider audience.

Inside this brochure you will find

an outstanding portfolio of hands-on
education and training programs in
culinary and pastry arts. From short
courses to our flagship Bachelor
degrees, these are taught at our
two schools in France, including our
brand new, state-of-the-art campus
near Paris, the world capital of
gastronomy.
9
1
 02
04
INTERNATIONAL
ADVISORY BOARD
p.14

ÉCOLE DUCASSE
-
ÉCOLE NATIONALE
SUPÉRIEURE DE PÂTISSERIE
p.24

01 CONTACTS

05
p.64
SCHOOLS TOUCHED BY GENIUS
p.8

03
ÉCOLE DUCASSE
PROGRAM GUIDE
p.30

Essentials programs
Diploma programs
p.34
p.44
- Signature programs p.50
PARIS CAMPUS Bachelor programs p.54
p.18 CAP programs p.60

CONTENTS
S c h o o l s to u c h e d b y g e n i u s - École Du ca sse École Du cass e - S c h ool s to u c h e d b y g e n i u s

SCHOOLS
8
TOUCHED 9

BY GENIUS

01
S c h o o l s to u c h e d b y g e n i u s - École Du ca sse École Du cass e - S c h ool s to u c h e d b y g e n i u s

As a chef, Alain Ducasse has achieved

global renown by never settling for E X C E L L E N C E
second-best. École Ducasse follows
this same single-minded approach
to the quality of teaching it provides.
Meilleurs Ouvriers de France, World
Champions, renowned chefs and pastry
chefs, craftsmen, hospitality experts –
our teams bring together a unique mix
of expertise.

10 11

This is how École Ducasse has become

an established reference point for excellence
in education and training. We are ready
to help you enhance your talent,
cultivate your identity, and meet the high E C N E L L E C X E
expectations of our industry.
S c h o o l s to u c h e d b y g e n i u s - École Du ca sse École Du cass e - S c h ool s to u c h e d b y g e n i u s

Key features

- 3 schools with complementary know-how

- More than 1,500 bachelor and career-changer Alumni

- 60+ nationalities enrolled in our schools

- A new state-of-the-art campus in Paris opening in 2020

- 6 international academic partners

- High levels of practical, hands-on instruction

- Unique teaching methods and pedagogical content

- Highly qualified faculty members

- Industry-aligned program content

- 13:1 student-faculty ratio

12 13

Why choose École Ducasse?

At École Ducasse, our mission is to pass on Chef Alain Ducasse’s culinary

savoir-faire and philosophy to everyone. We offer a complete range of educational
programs, from intensive entrepreneurial training courses to Bachelor degrees.
We train students from all over the world, helping them to become the next
generation of key stakeholders in international gastronomy.

Our programs are delivered by passionate and highly qualified professionals,

who know that an effective training requires a personalized follow-up. These
courses create a strong social experience and stimulate mutual help, shared
best practice and team cohesion – all values which are inherent in our industry.
I n te rn a t i o n a l A d vi s o r y B oa rd - É cole Du ca sse École Du cass e - In ter n at i on a l A d v i s o r y B o a rd

14
INTERNATIONAL 15

ADVISORY BOARD

02
I n te rn a t i o n a l A d vi s o r y B oa rd - É cole Du ca sse
16
Each year, École Ducasse gathers an International Advisory Board, comprising
renowned chefs and hospitality experts.
The mission of this prestigious board is to identify and discuss different trends
within our industry and wider society. In this way, we can ensure our programs
continue to be fully aligned with our industry’s evolution, as we prepare
the next generation of chefs.
École Du cass e - In ter n at i on a l A d v i s o r y B o a rd
The Advisory Board members are:
- Christophe BACQUIE – MOF Cuisine, Chef, Hôtel du Castellet
- Jean-Paul BONHOURE – University Lecturer and Researcher
- Antoine BOUCOMONT – CEO, Le Delas Rungis
- Daniel BOULUD – Chef, Daniel
- Bernard BOUTBOUL – CEO, Gira Conseil
- Patrick CASTAGNA – MOF Boulanger
- Franck CERUTTI – Chef, Hôtel de Paris
- Alexandre DUBARRY – CEO, Quatre Epices
- Christophe FELDER – Pastry Chef
- Pascal FERAUD – Executive Head Chef, DUCASSE Paris
- Didier GALOPIN – MOF Maître d’hôtel
- Alexandre GAUTHIER – Chef, La Grenouillère
- Cédric GROLET – Pastry Chef, Le Meurice Hotel 17
- Claire HEITZLER – Pastry Chef
- Nancy HUBERT – Training Program Manager, Elior
- Patrick JOUIN – Designer, Patrick Jouin ID
- David KHAYAT – Oncologist, Professor
- Tom KITCHIN – Chef, The Kitchin
- Gérard MARGEON – Executive Wine Director, DUCASSE Paris
- Thomas MARIE – MOF Boulanger, Chef instructor
- Jacques MAXIMIN – MOF Cuisine
- Pierre MIRGALET – MOF Chocolatier, Pastry Chef
- Pierre MONETTA – Photographer
- Christophe MORET – Chef, Shangri-La Hotel
- Diego MUÑOZ – Chef, Astrid et Gaston Restaurante
- Arnaud NICOLAS – MOF Charcutier, Chef
- Jean-Louis NOMICOS – Chef, Les Tablettes Jean-Louis Nomicos
- Paul PAIRET – Chef, Ultra-Violet
- Antoine PETRUS – MOF Sommellerie, Taillevent Paris
- Jessica PREALPATO – Pastry Chef, Alain Ducasse au Plaza Athénée
- Christian REGOUBY – Executive Manager, Collège Culinaire de France
- Christophe ROURE – MOF Cuisine, Chef, Le Neuvième Art
- Nadia SANTINI – Chef, Dal Pescatore
- Pierre TACHON – Artistic Director, DUCASSE Paris and Soins Graphiques
- Aurélien TROTTIER – Pastry Chef, Artisans Passionnés
 Paris C a mp u s - É co le Du ca sse École Du cass e - Pa r i s C a m p u s

École Ducasse
18 19

PARIS CAMPUS

03
Paris C a mp u s - É co le Du ca sse

A new benchmark
in gastronomy education

20 21

The new flagship campus of École Ducasse occupies a purpose-built 5,000 sq. m
space in Meudon – an affluent Parisian suburb that is just 10km from the heart
of France’s capital. Nestling on the banks of the River Seine, Meudon has been
home to a number of celebrated artists, including sculptor Auguste Rodin.

As a state-of-the-art center for culinary education, the new Meudon campus

incorporates six technical kitchens for individual cooking and brigade set-up,
a pastry lab, a bakery lab, an innovation lab and two signature restaurants that
will be open to the public. In keeping with chef Alain Ducasses’s philosophy
of local sourcing, the campus also boasts its own vegetable and herb gardens.
 Paris C a mp u s - É co le Du ca sse École Du cass e - Pa r i s C a m p u s

A15

A86

A86
A14

Paris A3
École Ducasse - Paris Campus gives you easy access to the city of light, the

22
Neuilly-sur-Seine perfect place to experience French Art de Vivre. No matter how much time you
spend in Paris, there will always be more to learn. 23

As the Parisian city is undoubtedly the crossroads for international gastronomy,

you will benefit from its overflowing energy and extraordinary professional
environment to gain valuable industry insight and experience new trends.

A4

PARIS CAMPUS
Versailles
N118 Key figures
A86

- #1 Most visited city in 2018

- 343,000+ International students in France

- 2100+ Listed monuments

- 3800+ Clothes shops

- 360 Events organized each night in Paris, including 100 concerts

- 550+ Five-star and four-star hotels

- 610+ Michelin-starred restaurants

Éco le N a t i o n a le S u p é ri eure de P â ti sseri e - É cole Duca ss e École Du cass e - É cole Nat i on ale S u pér i e u re d e Pâ ti ss e r i e

École Ducasse

24
ÉCOLE NATIONALE 25

SUPÉRIEURE
DE PÂTISSERIE

04
Éco le N a t i o n a le S u p é ri eure de P â ti sseri e - É cole Duca ss e

26 A global reference 27

for pastry arts

The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s

Auvergne region. Founded in 1984, it is the school of reference in France – and
globally – for professionals in pastry, bakery, chocolate, confectionary and ice
cream arts.

Housed within the Château de Montbarnier, the school successfully combines

heritage and modernity, offering a unique family atmosphere. It hosts a number
of prestigious culinary events each year, including the selection rounds for
the Un des Meilleurs Ouvriers de France competition and the Festival National
des Croquembouches.
Éco le N a t i o n a le S u p é ri eure de P â ti sseri e - É cole Duca ss e École Du cass e - É cole Nat i on ale S u pér i e u re d e Pâ ti ss e r i e

Paris

With its spectacular landscapes and peaceful atmosphere, Auvergne-Rhônes

Alpes offers year-round outdoor sports and activities such as hiking or even
skiing. Well-known for its gastronomic culture and the emblematic city of Lyon,
the region is a true cheese and mushrooms heaven that will please you with
many fine culinary specialities, from Le Puy Green Lentil, also known as vegetal
28 caviar, to the exceptional Fin Gras du Mezenc Beef. 29

Lyon On a more local scale, you can enjoy more than twenty restaurants, bakery
and pastry shops as well as local farmers markets in the dynamic village of
Yssingeaux. Allied with the unrivalled savoir-faire of École Nationale Supérieure
de Pâtisserie, it is the ideal setting to immerse yourself in the charming world
ÉCOLE NATIONALE of pastry arts.
SUPÉRIEURE DE PÂTISSERIE

Key figures

- France’s #2 tourism region

- 185,000 Firms dedicated to craftsmanship

- 7000 Outdoor activities companies

- 11 Nature reserves

- 92 Michelin-starred restaurants

- 338,000+ Students
P ro gra m g u i d e - É co le Duca sse École Du cass e - Pro g ra m g u i d e

30
PROGRAM 31

GUIDE

05
P ro gra m g u i d e - É co le Duca sse École Du cass e - Pro g ra m g u i d e

ÉCOLE NATIONALE
PARIS SUPÉRIEURE
CAMPUS PROGRAMS CAMPUS DE PÂTISSERIE PAGE

Essentials programs
Culinary Arts Essentials EN / FR — p.36

Green Gastronomy Essentials EN — p.37

French Pastry Arts Essentials EN / FR EN p.38

French Bakery Arts Essentials — FR p.39

From intensive entrepreneurial French Chocolate & Confectionary Arts Essentials — EN p.40
training courses to Bachelor
programs and professional lifelong Foodies & Entrepreneurs FR — p.41
learning, you will find an École Art of Service & Sommelier Essentials FR — p.42
Ducasse program that is perfectly
adapted to your profile and your
goals. Diploma programs
Culinary Arts Diploma EN / FR — p.46
Our passionate belief in a
personalized approach to learning Expert Diploma in Culinary Arts EN — p.47
32 33
means student-to-faculty ratios
French Pastry Arts Diploma EN EN p.48
across our programs are kept very
low, giving our teachers the freedom Expert Diploma in French Pastry Arts — EN p.49
to focus on each student as they
perfect their techniques and recipes
through daily practice. Small classes
Signature programs
also stimulate a strong, mutually- Contemporary Gastronomy Signature Program EN — p.52
supportive culture, as well as a team
cohesion that is a vital component of Haute Cuisine and French Pastry Arts Signature Program EN — p.53

success in our industry.

Bachelor programs
Bachelor in Culinary Arts EN — p.56

Bachelor in French Pastry Arts EN FR p.58

CAP programs
CAP Pâtissier — FR p.62

CAP Chocolatier-Confiseur — FR p.63

EN : En gl i s h / FR : Fren ch
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e

ESSENTIALS
PROGRAMS

34 35

Intensive, two-month programs

for culinary and pastry
enthusiasts, career-changers
and entrepreneurs.

ADMISSIONS REQUIREMENTS:
N o prev io us deg ree or exper i ence requ i re d
18 ye ars mi ni mum
IELTS > 4 . 5
Fre n ch B2
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e

Culinary Arts Essentials Green Gastronomy Essentials

D U R AT I O N : OVERVIEW:
2 mo n th s D i scove r t h e f u n d am e n tal s o f Fre n c h c u i si n e
during this highly immersive and practical
p ro g ram . L e ar n h ow to so u rce an d se le c t t h e
p e r fe c t p ro d u c t s an d h ow to b e st p re p are an d
W H E R E TA U G H T : co o k t h e m . W i t h d e m o n st rat i o n s b y re n ow n e d
c h e f s a n d ex p e r t s , yo u w i l l a p p ly t ra d i t i o n a l
Éco le Du cass e – Pa r i s Ca mpus and modern techniques and discover the secrets
o f Fre n c h c u i si n e c l assi c s.
B y t h e e n d o f t h e p ro g ram yo u w i l l b e ab le to
TEACHING LANGUAGE: prepare some of the emblematic dishes of chef
A l ai n D u casse .
Engli sh or Frenc h
D U R AT I O N : OVERVIEW:
2 mon t h s Designed for enthusiasts, aspiring entrepreneurs
or professionals seeking a full ‘green cuisine’
immersion, this intensive and business-focused
program will take you to local farmers and suppliers;
W H E R E TA U G H T : also to kitchens and pastry labs, where you will
discover and apply cutting-edge techniques for
É cole Du ca ss e – Pa ris Ca mpu s preparing veggie, vegan and ‘green-themed’ cuisine.
Discover the latest trends, from ‘farm to table’
to a l l - n a t u ra l d i n i n g ex p e r i e n ce s , w h i le a l s o
TEACHING LANGUAGE: le a r n i n g f ro m t h e ex p e r t s a b o u t s u sta i n a b le
sourcing and cooking techniques, together with
E n gli s h
innovative nutritional and diet concepts.

36 37
JOB AND CAREER JOB AND CAREER
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
Chef Ch ef
Pr i vate c h e f P riva te c h ef
C ate re r Ca terer
Tren d-s et ter
Food st yl ist
PROGRAM STRUCTURE: Cu l in a ry con s u l ta n t

C u l i n ar y A r t s Fu n d am e n tal Te c h n i q u e s
2 we e k s PROGRAM STRUCTURE:
B i st ro n o m y & C o n te m p o rar y C u i si n e Cu l in a ry Art s Fu n da men ta l Tec h n iqu es
2 we e k s 2 weeks

Me d i te r ran e an C u i si n e Na t u ra l & H ea l t h y Cu is in e
2 we e k s 2 weeks

H o te l C ate r i n g ( b re ak fast , b r u n c h , te a- t i m e ) Na t u ra l & H ea l t h y Dess ert s

2 we e k s 2 weeks

New Tren ds & I n n ova t ion s

2 weeks

C o m p let i n g t h is progr am wil l earn y ou the title of “Cuisinie r(e ) e ntre p re ne ur(se )”* , NSF cod e 2 2 1 T, lev e l 5 (FR) and lev e l
3 ( E U) e nte re d in the National Regis ter of Professional Ce r tifications by ord e r of S e pte mb e r 2 6 th 2 0 1 6 and p ub lishe d in
t he O f f i c ial J o urnal on O ctober 4th 2016.
* This t r aining is av ail able v ia APE L (Accreditation of P rior Exp e rie nce Le arning ).
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e

French Pastry Arts Essentials French Bakery Arts Essentials

D U R AT I O N : OVERVIEW:
2 mo n th s A course designed for those who are passionate
ab o u t Fre n c h p ast r y ar t s an d t re n d y d e sse r t s.
Guided by experts, you will be taken on a
s w e e t j o u r n e y t o d i s c o v e r u n i q u e t e x t u re s ,
W H E R E TA U G H T : f l avo rs an d te c h n i q u e s, as we l l as t h e se c re t s
o f Fre n c h p ast r y.
Éco le Du cass e – Pa r i s Ca mpus
W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e
Éco le Du cass e - École N a ti ona le program, plus a field trip and sessions dedicated
S u pé r ie u re de P â ti ss er i e to design and photography, you will acquire the
sk i l l s to p re p are an d sh owcase yo u r p ast r i e s.
TEACHING LANGUAGE:
D U R AT I O N : OVERVIEW:
2 mon t h s I n t h i s i n te n s i ve , h a n d s - o n p ro g ra m yo u w i l l
lea rn f rom – a n d work wit h – s ome of the b est
c h ef s opera t in g in t h e f iel d of Fren c h b akery.
You will prepare common, traditional and special
W H E R E TA U G H T : b re a d s , w h i le a l s o h a v i n g t h e o p p o r t u n i t y
to c rea te lea ven ed or pu f f vien n ois erie s.
É cole Du ca ss e - École Na t ion a le
S u périeu re de P â t iss erie W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e
p ro g r a m , p l u s c o m p a n y v i s i t s a n d s e s s i o n s
dedicated to design and photography, the
p ro g r a m w i l l e q u i p y o u w i t h a k n o w le d g e o f
TEACHING LANGUAGE: ba kin g a n d pa st ry t h a t is a perfec t fou nd ati on
for you r fu t u re ca reer.
Fren ch

Engli sh - Par i s C am pus o r Éco le

Na ti ona le Supér i eure de Pât i ss er i e

Frenc h - Pa r i s C am pus

38 39
JOB AND CAREER JOB AND CAREER
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
Past r y c h e f Ba ker
Past r y d e si g n Ba kery des ign
L ab p ro d u c t i o n Ba kery produ c t ion
C ate re r Ca terer

PROGRAM STRUCTURE: PROGRAM STRUCTURE:

Fre n c h Past r y A r t s Fu n d am e n tal Te c h n i q u e s Fren c h Ba kery & Art ist ic Ba kery
4 we e k s 3 weeks

B re ad & V i e n n o i se r i e Fren c h Vien n ois erie

1 we e k 3 weeks

C h o co l ate & E n t re m e t s Ba kery S n a c kin g

2 we e k s 1 week

R e stau ran t D e sse r t s Pa st ry Tec h n iqu es in Ba kery

1 we e k 1 week
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e

French Chocolate & Confectionary Arts Essentials Foodies & Entrepreneurs

D U R AT I O N : OVERVIEW:
2 mo n th s A i m e d at e n t h u si ast s an d e n t re p re n e u rs, t h i s
program lifts the lid on the skills and techniques
t h at h ave m ad e Fre n c h c h o co l at i e rs t h e e n vy
o f t h e w o r l d . Wo r k i n g w i t h re n o w n e d c h e f s
W H E R E TA U G H T : a n d ex p e r t s , yo u w i l l le a r n h o w to a p p ly t h e
fundamental techniques for creating chocolate
Éco le Du cass e - École N a ti ona le an d co n fe c t i o n ar y, as we l l as g ai n i n g u n i q u e
S u pé r ie u re de P â ti ss er i e insights into new chocolate trends and ingredients.
W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e
p ro g r a m , p l u s c o m p a n y v i s i t s a n d s e s s i o n s
TEACHING LANGUAGE: dedicated to design and photography, the program
w i l l e q u i p yo u w i t h t h e sk i l l s re q u i re d to wo r k
Engli sh
w i t h c h o c o l a t e a n d c r a f t v a r i o u s p ro d u c t s ,
including chocolate-based desserts, chocolates,
an d co n fe c t i o n ar i e s.
D U R AT I O N : OVERVIEW:
2 mon t h s Ta u gh t in Fren c h on ly, t h is progra m is geared
towards passionate entrepreneurs who have the
drea m of bu il din g t h eir own food & beverage
business. Guided by successful entrepreneurs
W H E R E TA U G H T : a n d recogn ized ex pert s in t h eir fiel d, you w i ll
c rea te a n d pitc h you r F &B con cept , wh ile also
É cole Du ca ss e – Pa ris Ca mpu s mastering the operational essentials and
discovering the latest trends in the restaurant
s ec tor.
TEACHING LANGUAGE: At t h e en d of t h e progra m you wil l h a ve taken
a significant step towards fulfilling your
Fren ch
e n t re p re n e u r i a l d re a m , w h i le a l s o g a i n i n g
certification from Les Roches, the world-leading
h os pita l it y bu s in ess s c h ool .

40 41
JOB AND CAREER JOB AND CAREER
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
C h o co l at i e r an d co n fe c t i o n e r Resta u ra n t own er
C h o co l ate an d co n fe c t i o n ar y d e si g n Con cept developer
C h o co l ate p ro d u c t i o n

PROGRAM STRUCTURE:
PROGRAM STRUCTURE:
F &B Con cept Developmen t
C h o co l ate Fu n d am e n tal Te c h n i q u e s 2 weeks
3 we e k s
Cu is in e & Pa st ry L a bs , Win e Ta st in g
C o n fe c t i o n ar y 2 weeks
2 we e k s
Ma sterin g Opera t ion s
C h o co l ate - b ase d Past r y 2 weeks
1 we e k
Ma rket in g a n E ffec t ive Bu s in ess Model
A r t i st i c Maste r p i e ce s 2 weeks
2 we e k s
P ro gra m G u i d e - E ss e nti a ls p rog ra m s

Art of Service & Sommelier Essentials

D U R AT I O N : OVERVIEW:
2 mo n th s Across two intensive months you’ll take a journey
t h ro u g h s e r v i ce exce l le n ce , le a r n i n g h o w t o
d e s i g n m e m o ra b le g u e st ex p e r i e n ce s a c ro ss
different types of restaurants and venues. Under
W H E R E TA U G H T : t h e g u i d an ce o f o u r ex p e r t fac u l t y – i n c l u d i n g
a World Champion sommelier – you’ll build your
Éco le Du cass e – Pa r i s Ca mpus knowledge of wine and beverage, learn the art
of food pairing and perfect the latest mixology
and barista techniques. Discover contemporary
a p p ro a c h e s t o s e r v i c e d e s i g n a n d d e l i v e r y ,
TEACHING LANGUAGE: al l sh ap e d b y t h e D u casse p h i lo so p h y.
Frenc h

42 43
JOB AND CAREER
OPPORTUNITIES:
F & B Man ag e r
Maî t re d ’ h ô te l
E n t re p re n e u r
R e stau ran t d i re c to r
R e stau ran t ow n e r
E ve n t s & cate r i n g m an ag e r
C o n su l tan t

PROGRAM STRUCTURE:
A r t o f S e r vi ce an d G u e st E x p e r i e n ce
5 we e k s e q u iva le n t

Mi xo lo g y an d B ar m an S k i l l s
1 we e k e q u iva le n t

W i n e , O e n o lo g y an d S o m m e l i e r S k i l l s
2 we e k s e q u iva le n t
P ro gra m G u i d e - D i p lo m a p rog ra m s Di ploma programs - Pro g ra m G u i d e

DIPLOMA
PROGRAMS

44 45

Programs of two, four or six

months for culinary and pastry
enthusiasts, career-changers,
entrepreneurs and anyone
interested in working within
the gastronomic universe.

ADMISSIONS REQUIREMENTS:
N o prev io us deg ree or exper i ence requ i re d
fo r stan d a rd di ploma s
18 ye ars mi ni mum
IELTS > 4 . 5
Fre n ch B2
P ro gra m G u i d e - D i p lo m a p rog ra m s
Culinary Arts Diploma
D U R AT I O N : OVERVIEW:
6 mo n th s T h i s si x - m o n t h i n te n si ve D i p lo m a p ro g ram i s
+ 3-mo n th ma nda tor y i nter ns hi p d e si g n e d fo r care e r - c h an g e rs an d e n t r y- leve l
professionals wishing to launch their career as a
chef or to establish their own culinary concept.
A s s u c h , i t c o m b i n e s i n - d e p t h e x p o s u re t o
W H E R E TA U G H T : a variety of international cuisines with a strong
focus on managerial and entrepreneurial skills.
Éco le Du cass e – Pa r i s Ca mpus
W i t h ex p e r t d e m o n st ra t i o n s , f i e l d v i s i t s a n d
master classes with influential chefs and
Meilleurs Ouvriers de France, you will complete
TEACHING LANGUAGE: t h e p ro g ram h avi n g ac q u i re d a u n i q u e to o l b ox
o f c u l i n a r y a n d m a n a g e m e n t s k i l l s – re a d y
Eng li sh or Frenc h
to accelerate your career or deliver your
e n t re p re n e u r i al d re am .
46
JOB AND CAREER
OPPORTUNITIES:
E n t re p re n e u r / C h e f d e c u i si n e / C h e f
i n st r u c to r / Pr i vate c h e f / Fo o d st yl i st /
C u l i n ar y co n su l tan t / Fo o d w r i te r an d c r i t i c /
F & B m an ag e r
PROGRAM STRUCTURE:
C u l i n ar y A r t s Fu n d am e n tal Te c h n i q u e s
- 8 we e k s
B i st ro n o m y & C o n te m p o rar y C u i si n e
- 4 we e k s
Me d i te r ran e an & G ast ro n o m i c C u i si n e
- 2 we e k s
Fre n c h Past r y, B re ad & V i e n n o i se r i e
- 2 we e k s
N at u ral an d H e al t h y C u i si n e & Past r y
- 3 we e k s
C o st Man ag e m e n t E sse n t i al s - 2 we e k s
F i e l d Tr i p - 1 we e k
C o m p let i n g t h is progr am wil l earn y ou the title of “Cuisinie r(e ) sp é cialisé (e ) e n re staur ation g astronomiq ue ” * , cod e NSF
2 2 1 T, lev e l I V (F R) and lev el 2 (E U) entered in the National Re giste r of P rofe ssional Ce r tifications by ord e r of De ce mb e r
2 7 t h 2 0 1 8 an d publ is hed in the O f f icial J ournal on Januar y 4 th 2 0 1 9 .
*
This t r aining is av ail able v ia APE L (Accreditation of P rior Exp e rie nce Le arning).
Di ploma programs - Pro g ra m G u i d e
Expert Diploma in Culinary Arts
D U R AT I O N : OVERVIEW:
4 mon t h s If you already have experience as a professional
+ 2-mon t h ma n da tory in tern s h ip chef, this intensive, four-month program
wil l s u perc h a rge you r kn owledge to h elp you
a ccelera te you r ca reer. Th e c u rric u l u m takes
i t s i n s p i r a t i o n f r o m c h e f A l a i n D u c a s s e ’s
W H E R E TA U G H T : p h i lo s o p h y a ro u n d h i g h q u a l i t y p ro d u ce a n d
a natural and sustainable approach to cuisine.
É cole Du ca ss e – Pa ris Ca mpu s
You wil l s pen d 90% of you r t ime on practi cal
workshops, giving you the opportunity to master
advanced and modern culinary skills and
TEACHING LANGUAGE: techniques. You will gain in-depth knowledge of
bistronomy, ‘green’ gastronomy and alternative
E n gli s h
gastronomy concepts, enjoying demonstrations
by ren own ed c h efs a n d ex pert s .
47
JOB AND CAREER
OPPORTUNITIES:
E xec u t ive c h ef / H ea d c h ef / P riva te c hef
/ Ch ef in st ru c tor / Resta u ra n t ma n a ger /
Cu l in a ry produ c t ion ma n a ger / F &B manager
/ E n t repren eu r / Con s u l ta n t / Food writer
a n d c rit ic
PROGRAM STRUCTURE:
Cu l in a ry Art s Adva n ced Tec h n iqu es - 2 we e ks
Tra dit ion a l & Con tempora ry Cu is in e
- 4 weeks
New Tren ds & I n n ova t ion s - 2 weeks
Green Ga st ron omy - 2 weeks
Cu is in e H a u te Cou t u re - 2 weeks
Ma n a gemen t of a Bu s in ess Un it - 2 we e ks
On -t ren d Ga st ron omy (st reet food, pop - up
resta u ra n t , s n a c kin g) - 2 weeks
Co m plet i n g t h i s pro gr a m wi l l ea r n y o u t h e t i t le of “ Res po n s a ble en Cu i s i n e G a s t ro n o m i qu e” * , N S F co de 2 2 1 T, lev e l I I I ( F R )
a n d lev el 5 (EU ) entered i n t h e N at i o n a l Regi s ter of Profess i o n a l Cer t i f i cat i o n s (R N CP) by o rder of S eptem ber 2 6 t h 2 0 1 6
a n d pu bl i s h ed o n t h e O f f i ci a l J o u r n a l o n O c to ber 4 th 2 0 1 6 .
*
Th i s t r a i n i n g i s av a i l a ble vi a A PEL (A cc redi t at i o n of Pr i o r Exper i en ce Lea r n i n g).
P ro gra m G u i d e - D i p lo m a p rog ra m s
French Pastry Arts Diploma
D U R AT I O N :
6 mo n th s
+ 2-mo n th m a nda tor y i nter ns hi p
W H E R E TA U G H T :
Éco le Du cass e – Pa r i s Ca mpus
Éco le Du cass e - École N a ti ona le
S u pé r ie u re de P â ti ss er i e
TEACHING LANGUAGE:
Engli sh
48
OVERVIEW:
With a highly qualified faculty including influential
pastry chefs, Meilleurs Ouvriers de France and
Wo r l d C h a m p i o n s i n t h e i r d i s c i p l i n e , t h i s i s
a true top-end class in pastry arts. It is a must
for anyone passionate about French pastry and
d e sse r t s, as we l l as t h o se se e k i n g to ad van ce
t h e i r care e rs o r b e co m e e n t re p re n e u rs.
Taught across six intensive and highly immersive
m o n t h s , y o u w i l l le a r n a l l t h e t e c h n i q u e s –
traditional and modern – that set French pastry
ar t s ap ar t f ro m t h e re st . Yo u w i l l c raf t p ast r y
b u f fe t s a n d co c k ta i l s , g a st ro n o m i c d e ss e r t s ,
classic and modern entremets, petits fours
and chocolate pieces, among other mouth-
w ate r i n g c re at i o n s.
JOB AND CAREER
OPPORTUNITIES:
E n t re p re n e u r / Past r y c h e f / Past r y
co n su l tan t / Past r y c h e f i n st r u c to r / C ate re r
Past r y o p e rat i o n s m an ag e r / Fo o d w r i te r
an d c r i t i c
PROGRAM STRUCTURE:
Fre n c h Past r y A r t s Fu n d am e n tal s - 1 0 we e k s
Te a T i m e & Trave l C ake - 1 we e k
B re ad & V i e n n o i se r i e - 1 we e k
E n t re m e t s, In d i vi d u al C ake s & H e al t h y
D e sse r t s - 4 we e k s
R e stau ran t D e sse r t s - 1 we e k
C h o co l ate & C o n fe c t i o n ar y - 2 we e k s
I ce C re am & S o r b e t - 1 we e k
A r t i st i c Past r y & B u f fe t s - 2 we e k s
Di ploma programs - Pro g ra m G u i d e
Expert Diploma in French Pastry Arts
D U R AT I O N : OVERVIEW:
2 mon t h s Des ign ed for pa st ry profess ion a l s s eeki ng to
a ccelera te t h eir ca reers , t h is h igh ly focused ,
two-month program is inspired by chef
Alain Ducasse’s philosophy around high quality
W H E R E TA U G H T : produce and a natural and sustainable approach
to pa st ry a rt s .
É cole Du ca ss e - École Na t ion a le
S u périeu re de P â t iss erie Yo u w i l l s p e n d 9 0 % o f yo u r t i m e i n p ra c t i ca l
w o r k s h o p s , t a u g h t b y M e i l le u r s O u v r i e r s d e
France and World Champions in the pastry field.
You wil l a c qu ire a n d ma ster a dva n ced p astry
TEACHING LANGUAGE: s kil l s a n d tec h n iqu es , wh ile a l s o dis coveri ng
modern and iconic pastries, natural and healthy
E n gli s h
dess ert s , a rt ist ic pa st ry a s wel l a s ice cream
and sorbets. Design and photography courses,
together with a company visit, are also included
wit h in t h is pa c ked progra m.
49
JOB AND CAREER
OPPORTUNITIES:
E xec u t ive pa st ry c h ef / Pa st ry c h ef / Pastry
c h ef in st ru c tor / Pa st ry produ c t ion manager
/ E n t repren eu r / Con s u l ta n t / Food writer
a n d c rit ic
PROGRAM STRUCTURE:
Pa st ry Art s Adva n ced Tec h n iqu es - 2 we e ks
I ce Crea ms & S orbet s - 1 week
Vien n ois erie - 1 week
Na t u ra l & H ea l t h y Dess ert s - 1 week
Ch ocol a te & Con fec t ion a ry - 1 week
Art ist ic Ma sterpieces - 2 weeks
P ro gra m G u i d e - S i g n a tu re prog ra m s S i gn at u re programs - Pro g ra m G u i d e

SIGNATURE
PROGRAMS

Taught across eight months

50 51
at our Paris Campus, these
courses are ideal for culinary
and pastry enthusiasts,
career-changers, entrepreneurs
and anyone interested in
working within the universe of
gastronomy.

ADMISSIONS REQUIREMENTS: © Ala i n D u ca ss e a t P la z a At h é n é e

N o prev io us deg ree or exper i ence requ i re d

18 ye ars mi ni mum
IELTS > 4 . 5
P ro gra m G u i d e - S i g n a tu re prog ra m s S i gn at u re programs - Pro g ra m G u i d e

Contemporary Gastronomy Signature Program Haute Cuisine and French Pastry Arts
Signature Program
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
8 mo n th s T h i s S i g n at u re co u rse i s d e si g n e d to i m m e rse 8 mon t h s This Signature course brings to life chef
yo u i n c h e f A l a i n D u ca ss e ’s p h i lo s o p h y a s i t Alain Ducasse’s philosophy around haute cuisine
relates to contemporary cuisine. Taught in our a n d Fre n c h p a st r y a r t s . Ta u g h t i n o u r b ra n d
b ran d n ew Par i s cam p u s, an d w i t h a b e sp o ke , new Paris campus, it will enable you to master
W H E R E TA U G H T : highly immersive curriculum that features 80% W H E R E TA U G H T : a w i d e v a r i e t y o f f u n d a m e n t a l a n d a d v a n ce d
h an d s- o n t rai n i n g , yo u w i l l ac q u i re ad van ce d c u l in a ry a n d pa st ry tec h n iqu es , in c l u di ng the
Éco le Du cass e – Pa r i s Ca mpus sensorial analysis and food pairing skills. É cole Du ca ss e – Pa ris Ca mpu s o p p o r t u n i t y to p re p a re a s e le c t i o n o f C h e f
Yo u w i l l b e t a u g h t b y i n f l u e n t i a l e x p e r t s , Ducasse’s iconic dishes. It is the perfect way to
w h o w i l l le ad yo u to t h e fo re f ro n t o f c u l i n ar y place yourself at the forefront of culinary arts
ar t s i n n ovat i o n . innovation, while also exploring the universe of
TEACHING LANGUAGE: TEACHING LANGUAGE: French pastry, desserts, chocolate and bakery.
Outside the kitchen, the program also incorporates
Engli sh E n gli s h
a package of management essentials and Outside the kitchen, the course also incorporates
d i s cove r y f i e l d t r i p s , w h e re yo u ca n le a r n a package of management essentials and
f ro m – an d n e t wo r k w i t h – fo o d e n t re p re n e u rs d i s cove r y f i e l d t r i p s , w h e re yo u ca n le a r n
a n d ce le b r a t e d c h e f s . U p o n co m p le t i o n , y o u from – a n d n et work wit h – food en t repreneurs
w i l l p o ss e ss t h e to o l s to l a u n c h a ca re e r a s a n d ce le b r a t e d c h e f s . U p o n co m p le t i o n , y o u
a chef or drive your own entrepreneurial project. w i l l p o ss e ss t h e to o l s to l a u n c h a ca re e r a s
a chef or drive your own culinary or pastry
en t repren eu ria l projec t .

52 53
JOB AND CAREER JOB AND CAREER
OPPORTUNITIES: OPPORTUNITIES:
C h e f o r p ast r y c h e f / C h e f i n st r u c to r / Ch ef de c u is in e or pa st ry c h ef / Ch ef
E n t re p re n e u r / C o n su l tan t / R e stau ran t in st ru c tor / E n t repren eu r / Con s u l ta n t
ow n e r / C o n ce p t d eve lo p e r / C ate r i n g / Bou t iqu e own er / Con cept des ign er /
m an ag e r / Pro d u c t i o n m an ag e r / P rodu c t ion ma n a ger / Ca terer a n d eve nt
F & B m an ag e r / Fo o d w r i te r an d c r i t i c orga n izer / Food writer a n d c rit ic

PROGRAM STRUCTURE: PROGRAM STRUCTURE:

C u l i n ar y A r t s Fu n d am e n tal Te c h n i q u e s Cu l in a ry Art s Fu n da men ta l Tec h n iqu es
– 2 we e k s – 2 weeks
C o n te m p o rar y Me d i te r ran e an C u i si n e Bist ron omy & Mediterra n ea n Cu is in e
– 2 we e k s – 4 weeks
A l te r n at i ve G ast ro n o m y & B i st ro n o m y Ga st ron omy & Na t u ra l Cu is in e
– 6 we e k s – 6 weeks
© Al a i n D u ca ss e a t T h e D o rch e ste r

N at u ral & H e al t h y C u i si n e Fren c h Pa st ry Art s & Con tempora ry De sserts

– 3 we e k s – 8 weeks
Fre n c h Past r y A r t s & C o n te m p o rar y D e sse r t s Na t u ra l & H ea l t h y Pa st ry
– 4 we e k s – 2 weeks
C h o co l ate & I ce C re am Vien n ois erie, Brea ds & Bou t iqu e Pa st ry
– 2 we e k s – 4 weeks
N ew Tre n d s i n B ake r y Ga st ron omic Cu is in e I mmers ion
– 2 we e k s – 2 weeks
© L e M e u r i ce

Gastronomic Cuisine & Restaurant Immersion Ma n a gemen t ess en t ia l s

– 4 we e k s – 2 weeks
S p i r i t s, W i n e s & B eve rag e s ( S e n so r i al F iel d Trip
A n alysi s an d Fo o d Pai r i n g ) – 2 weeks
– 3 we e k s
Man ag e m e n t E sse n t i al s
– 2 we e k s
F i e l d Tr i p
– 2 we e k s
P ro gra m G u i d e - B a c h elor prog ra m s Bac h elor programs - Pro g ra m G u i d e

BACHELOR
PROGRAMS

54 55
Three-year Bachelor programs
that combine practical,
managerial and entrepreneurial
skills – ideal for high school
graduates seeking a career
in the luxury hospitality,
F&B and pastry industries.

ADMISSIONS REQUIREMENTS:
Hig h school di ploma
18 ye ars mi ni mum a t the end of the f i rst se m e ste r
IELTS > 5 . 0 for prog ra ms i n Eng li s h (ex t ra E n g l i sh c l asse s p rovi d e d )
DELF: Level B 2 for prog ra ms i n Frenc h
P ro gra m G u i d e - B a c h elor prog ra m s Bac h elor programs - Pro g ra m G u i d e

Bachelor in Culinary Arts

D U R AT I O N : OVERVIEW: PROGRAM STRUCTURE:

3 ye ars Ta u g h t a c r o s s s i x a c a d e m i c s e m e s t e r s , S1 — Practi ce fu n d am en tals ( 20 weeks )
i n c l u d i n g t w o p ro fe ss i o n a l i n t e r n s h i p s , t h i s
B ac h e lo r p ro g ram o f fe rs a u n i q u e i m m e rsi o n Practi ce Fu n d am en tals : Acad em i c cou rs es :
i n t o a d y n a m i c a n d f a s t - g r o w i n g i n d u s t r y.
W H E R E TA U G H T : Its demanding teaching combines culinary Cu l in a ry Art s Fu n da men ta l Tec h n iqu es - Food Tec h n ologies
ar t s wo r k sh o p s w i t h r i g o ro u s acad e m i c st u d y Pa st ry Art s Fu n da men ta l Tec h n iqu es - F ood & Bevera ge E con omic s a n d Bu si ness
Éco le Du cass e – Pa r i s Ca mpus o f b u si n e ss an d m an ag e m e n t to p i c s. Con tempora ry Cu is in e I mmers ion L a n ds ca pe
Resta u ra n t I mmers ion - E t iqu et te & E f fec t ive Commu n ica t ion
With small classes a trademark feature of this - Fren c h or E n gl is h
p ro g r a m , y o u w i l l h a v e e v e r y o p p o r t u n i t y t o
TEACHING LANGUAGE: S2
d eve lo p yo u r k n ow le d g e an d sk i l l s, i n c l u d i n g
the all-important soft skills and business I n tern s hi p I
Engli sh
acumen. You will graduate with an outstanding ( 24 weeks )
e d u ca t i o n a l b a c kg ro u n d , re a d y to b e co m e
a leader in the hospitality and culinary industry, S3 — Ad van ced Practi ce ( 20 weeks )
o r to fo rg e yo u r ow n p at h as an e n t re p re n e u r.
Ad van ced Practi ce: Acad em i c Cou rs es :

Mediterra n ea n Cu is in e - F &B Ma n a gemen t

Bist ro Cu is in e - P u rc h a s in g & S u pply Ch a in
Ga st ron omic Cu is in e - Food S a fet y & Regu l a t ion s
I mmers ion in a Ga st ron omic Resta u ra n t - Appl ied Ma t h ema t ic s & I T Tool s
H ea l t h y & Na t u ra l Ga st ron omy - F in a n c ia l & Ma n a geria l Accou n t in g
56 57
JOB AND CAREER - Bu s in ess E n gl is h & Commu n ica t ion
OPPORTUNITIES: S4
E n t re p re n e u r I n tern s hi p I I
R e stau ran t m an ag e r ( 24 weeks )
F & B m an ag e r
E ve n t s an d cate r i n g m an ag e r S5 — Man agem en t I ( 15 weeks )
Fran c h i se m an ag e r
Pro d u c t d eve lo p m e n t m an ag e r Master Class es I : Acad em i c Cou rs es :
Man ag e r i n t h e fo o d i n d u st r y
C u l i n ar y co n su l tan t Cu is in e Ma ster c l a ss es I - Ma rket in g Fu n da men ta l s
I n n ova t ion L a b I - Ta len t Ma n a gemen t & H R P rocess es
- Food S c ien ce & Nu t rit ion
- Art , Dra win g, Des ign & P h otogra ph y
- Bu s in ess I T S ystems
- Concept Design, Architecture, & Engineering
- S u sta in a bil it y P ra c t ices in Opera t ions

S6 — Man agem en t I I ( 15 weeks )

Master Class es I I : Acad em i c Cou rs es :

Cu is in e Ma ster c l a ss es I I - Digita l Ma rket in g, S oc ia l Media & S a les

I n n ova t ion L a b I I - E n t repren eu rs h ip & Bu s in ess Model s
- Bu s in ess L a w & L ega l Ris k
- Media Tra in in g & Commu n ica t ion
- P rojec t Ma n a gemen t
- Ba c h elor Bu s in ess P rojec t
P ro gra m G u i d e - B a c h elor prog ra m s Bac h elor programs - Pro g ra m G u i d e

Bachelor in French Pastry Arts

D U R AT I O N : OVERVIEW: PROGRAM STRUCTURE:

3 ye ars Fre n c h p ast r y h as n eve r b e e n m o re p o p u l ar – S1 — Practi ce fu n d am en tals ( 20 weeks )
o r i n f l u e n t i al – wo r l d w i d e as i t i s to d ay, w i t h
skilled practitioners in high demand. This highly Practi ce Fu n d am en tals : Acad em i c Cou rs es :
specialized, three-year Bachelor program can be ( 480 hou rs )
W H E R E TA U G H T : studied in English or French. It offers a unique - Food Tec h n ologies
combination of mastery in pastry arts with the Fundamental Techniques in French pastry arts - Food & Bevera ge E con omic s a n d Bu si ness
Éco le Du cass e – Pa r i s Ca mpus p ro fe ssi o n al an d m an ag e r i al k n ow - h ow yo u ’ l l Fundamental Techniques in bakery, chocolate - L a n ds ca pe
n e e d to b e co m e a le ad e r i n t h e f i e l d . a n d con fec t ion a ry, ice c rea ms a n d s orbet s - E t iqu et te a n d E ffec t ive Commu n ica t io n
Éco le Du cass e – École N a ti ona le Tea t ime a n d t ra vel ca kes - Fren c h or E n gl is h
S u pé r ie u re de P â ti ss er i e With small classes sizes, you will have every Fren c h c l a ss ic s
o p p o r t u n i t y t o t a k e m a x i m u m b e n e f i t f ro m Bist ron omic dess ert s
intense practical training and management S2
master classes – all taught by world-class pastry
TEACHING LANGUAGE: professionals. The workshop and classroom time I n tern s hi p I
is complemented by two professional internships ( 24 weeks )
English - Paris Campus
at renowned companies which are part of our
n e t w o r k , w h e re yo u w i l l b e a b le to p u t w h a t S3 — Ad van ced Practi ce ( 20 weeks )
Frenc h - Éco le Nat i o nale S upér i eure
you’ve learned into practice.
de Pâ ti sser i e Ad van ced Practi ce: Acad em i c Cou rs es :
( 384 hou rs )
- F &B Ma n a gemen t
Adva n ced Tec h n iqu es in Fren c h pa st ry a rt s - P u rc h a s in g a n d S u pply Ch a in
Adva n ced Tec h n iqu es in ba kery, c h ocol a te - Food S a fet y a n d Regu l a t ion s
58 a n d con fec t ion a ry, ice c rea ms a n d s orbet s - Appl ied Ma t h ema t ic s a n d I T Tool s 59
JOB AND CAREER
Modern en t remet s - F in a n c ia l a n d Ma n a geria l Accou n t in g
OPPORTUNITIES: Ga st ron omic dess ert s - Bu s in ess E n gl is h a n d Commu n ica t ion
New t ren ds in Fren c h pa st ry
E n t re p re n e u r
Past r y b o u t i q u e ow n e r S4
Pro d u c t d eve lo p m e n t m an ag e r
Man ag e r i n p ast r y i n d u st r y I n tern s hi p I I
Past r y co n su l tan t ( 24 weeks )

S5 — Man agem en t I ( 15 weeks )

Master Class es I : Acad em i c Cou rs es :

( 96 hou rs )
- Ma rket in g Fu n da men ta l s
Pa st ry Ma ster c l a ss es I - Ta len t Ma n a gemen t a n d H R P rocess e s
I n n ova t ion L a b I - Food S c ien ce a n d Nu t rit ion
- Art , Dra win g, Des ign a n d P h otogra phy
- Bu s in ess I T S ystems
- C on cept Des ign , Arc h itec t u re, a n d
E n gin eerin g
- S u sta in a bil it y P ra c t ices in Opera t ions

S6 — Man agem en t I I ( 15 weeks )

Master Class es I I : Acad em i c Cou rs es :

( 96 hou rs )
-  igita l Ma rket in g, S oc ia l Media a n d Sales
D
Pa st ry Ma ster c l a ss es I I - E n t repren eu rs h ip a n d Bu s in ess Mode ls
I n n ova t ion L a b I I - B u s in ess L a w a n d L ega l Ris k
- M edia Tra in in g a n d Commu n ica t ion
- P rojec t Ma n a gemen t
- B a c h elor Bu s in ess P rojec t
P ro gra m G u i d e - CA P prog ra m s CAP programs - Pro g ra m G u i d e

CAP PROGRAMS

French language programs open

to international students.
60 61
The programs offer a State
Diploma (recognized by the
French Ministry of National
Education) delivering
a recognized professional
qualification in an intense
timeframe.

ADMISSIONS REQUIREMENTS:
S e e in div i dua l prog ra ms for s pec i f i c re q u i re m e n t s
P ro gra m G u i d e - CA P prog ra m s
CAP Pâtissier
D U R AT I O N :
8 months (1 0 3 4 hours prog ra m)
– in clu de s 6 months’ i ntens i ve tra i ni ng
an d 2 in te r n s hi ps of 4 weeks ea c h
9 months (1 1 6 4 hours prog ra m)
– in clu de s 6 months’ i ntens i ve tra i ni ng
an d 2 in te r n s hi ps of 4 weeks ea c h,
plu s 130 h ours of g enera l educa ti on
W H E R E TA U G H T :
Éco le Du cass e – École N a ti ona le
S u pé r ie u re de P â ti ss er i e
TEACHING LANGUAGE:
Frenc h
62
ADMISSION REQUIREMENTS:
Ag e : 18 ye a rs mi mi mum
Th e 1, 034 h ours ( 8 month) prog ra m i s
o pe n to appli ca nts w i th a mi ni mum 3 - leve l
diplo ma (B E P - CAP ) or more (B AC a nd oth e rs)
re co g n ize d by the M i ni str y of N a ti ona l
Edu catio n o r the M i ni str y of Ag r i c ulture,
o r a DAEU ( Di ploma of Access to U ni vers it y
S tu die s).
Th e 1, 164 h ours ( 9 month) prog ra m does n o t
re qu ire a mi ni mum 3 - level di ploma , w i th t h e
additio n al 1 3 0 hours of g enera l educa ti on
mo du le s suf f i c i ent to br i dg e thi s g a p.
As an in te r na ti ona l student, you w i ll be
aske d to ju sti f y a 4 - level di ploma f rom ENIC
N ARIC, fo r d i ploma s f rom the Europea n
Un io n o r in the Europea n a rea .
Ple ase co n ta c t EN I C N AR I C ( w w w. eni c - nar i c .
n e t) fo r mo re i nfor ma ti on.
Pe o ple o f n on- Sc heng en a rea na ti ona li ty
mu st h ave a va li d v i s a or res i dence per mi t
th ro u g h o u t the tra i ni ng per i od.
CAP Chocolatier-Confiseur
OVERVIEW: D U R AT I O N :
T h i s i n t e n s i v e , h a n d s - o n t r a i n i n g p ro g r a m , 8 m on ths (1034 h ou rs progra m)
supported by two professional internships, will – in c l u des 6 mon t h s’ in ten s ive t ra in in g
e n ab le yo u to ac h i eve a n at i o n al ly- re co g n i ze d a n d 2 in tern s h ips of 4 weeks ea c h
professional qualification in a shorter timeframe
c o m p a r e d w i t h ‘ t r a d i t i o n a l’ C A P t r a i n i n g .
I t m i xe s p rac t i cal sk i l l s i n Fre n c h p ast r y ar t s
with essential business and management W H E R E TA U G H T :
k n ow le d g e .
É cole Du ca ss e – É cole Na t ion a le
I d e al fo r care e r - c h an g e rs, e n t re p re n e u rs an d S u périeu re de P â t iss erie
students wishing to relaunch or complete their
p ro fe ssi o n al t rai n i n g .
TEACHING LANGUAGE:
Fren ch
LANGUAGE REQUIREMENT: ADMISSION REQUIREMENTS:
F l u e n c y i n Fre n c h re q u e ste d ( e q u i vale n t Age: 18 yea rs min imu m
to a D e l f B 2 leve l )
Th e progra m is open to a ppl ica n t s wit h a
min imu m 3-level diploma (BE P -CAP ) or more
PROGRAM STRUCTURE: (BAC a n d ot h ers ) recogn ized by t h e Min ist ry
of Na t ion a l E du ca t ion or t h e Min ist ry of
Past r y L ab s & Wo r k sh o p s Agric u l t u re, or a DAE U (Diploma of Access to
A p p l i e d Te c h n o lo g y Un ivers it y S t u dies ).
Past r y Te c h n o lo g y
Fo o d S c i e n ce As a n in tern a t ion a l st u den t , you wil l be
Man ag e m e n t To o l b ox a s ked to ju st ify a 4-level diploma f rom E NI C
C o m m u n i cat i o n NARI C, for diploma s from t h e E u ropea n
H e al t h & S afe t y Un ion or in t h e E u ropea n a rea .
A p p l i e d Past r y A r t s
P lea s e con ta c t E NI C NARI C (www. en ic -n a ric .
n et ) for more in forma t ion .
People of n on -S c h en gen a rea n a t ion a l it y
mu st h a ve a va l id vis a or res iden ce permit
t h rou gh ou t t h e t ra in in g period.
CAP programs - Pro g ra m G u i d e
OVERVIEW:
T h i s i n t e n s i v e , h a n d s - o n t r a i n i n g p ro g r a m ,
supported by two professional internships, will
en a ble you to a c h ieve a n a t ion a l ly-reco gni zed
professional qualification in a shorter timeframe
c o m p a r e d w i t h ‘ t r a d i t i o n a l’ C A P t r a i n i n g .
I t m i xe s p ra c t i ca l s k i l l s i n Fre n c h c h o co l a te
and confectionary arts with essential business
a n d ma n a gemen t kn owledge.
I dea l for ca reer-c h a n gers , en t repren eurs and
students wishing to relaunch or complete their
profess ion a l t ra in in g.
63
LANGUAGE REQUIREMENT:
F l u en c y in Fren c h requ ested (equ iva lent
to a Del f B2 level )
PROGRAM STRUCTURE:
Chocolate and Confectionary Labs & Workshops
Appl ied Tec h n ology
Ch ocol a te a n d Con fec t ion a ry Tec h n ology
Food S c ien ce
Ma n a gemen t Tool box
Commu n ica t ion
H ea l t h & S a fet y
Appl ied Ch ocol a te Art s
Co n ta c t s - Éco le D u casse

64

Ph oto C red i ts : P i er re M o n et t a, M at t hi eu Ce l la rd, La u re nt Dup ont, Lud ovic P uissochet

Contacts

É C O L E N AT I O N A L E
PA R I S CA M P U S S U P É R I E U R E D E PÂT I S S E R I E Cov er: A l ai n D u ca ss e at Th e D o rc h es ter / Le M eu ri ce

16-2 0 , Ave n u e d u M a réc h a l J u i n 1 2 5 , Allé e d u Ch â te a u d e M o n tb a r n i e r

9219 0 M e udo n 4 3 2 0 0 Yssi n ge a u x
Fran ce Fra n ce

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