Ecole Ducasse - Culinary and Confectionery School of Art

• Established: 1984
• Location: Yenjo and Paris, France
• Students age: 18+
• Type of training: blended
• Form of study: full-time
• Type of accommodation: apartments, hotel
• Language of instruction: English, French.

The professional culinary school in France was founded by the legendary chef Alain Ducasse in 1984. For more than 30 years of history, the institution has become the No. 1 culinary school in France with ideal learning conditions.

Cooking school programs are suitable for everyone:

• Professional cooks
• Want to change a profession
• Businessmen
• Restaurateurs
• High school graduates

Depending on the goals and level of training, the educational institution will choose a program within which you will plunge into the world of cooking.

Key facts:

• The main campus of the school is in the historical center of Paris
• The confectioners department is located in Yenjo and is considered an exemplary educational institution.
• Teaching staff - legendary chefs, world champions, pastry chefs, bakers and experts in the hospitality industry
• Student to teacher ratio: 13 to 1
• School programs: diplomas, undergraduate and certificates.

Education at École Ducasse is built on practice: up to 65–80% of study time is spent in kitchen laboratories, and classes are held in small groups with individual mentoring.

The programs combine the development of culinary and pastry techniques with academic courses in business, management, marketing, and sustainable development. A mandatory part of the curriculum consists of professional internships lasting from 4 weeks to 6 months, which help students gain real-world experience and build their career path.

Special attention is paid to developing not only mastery, but also professional culture. In final-year courses, students complete a capstone project — developing a concept for their own gastronomic establishment.

École Ducasse conducts training at several campuses: École Ducasse Paris Campus in the suburb of Meudon, École Ducasse Paris Studio in Paris, and at the National Higher School of Pastry Arts (ENSP) in Yssingeaux.

Main programs:

• Bachelor in Culinary Arts — bachelor's degree in culinary arts, 3 years (Paris Campus, English language),
• Bachelor in French Pastry Arts — bachelor's degree in French pastry arts, 3 years (English language),
• Diplôme Supérieur des Arts Pâtissiers — higher diploma in pastry, 3 years (ENSP, French language),
• Diplôme des Arts Pâtissiers — diploma in pastry, chocolate, and ice cream arts, 10 months (ENSP),
• Expert Diploma in Culinary Arts — intensive program for experienced professionals, 8 weeks,
• Essentiels des Arts Culinaires — retraining program, 9 weeks (Paris Campus),
• Short courses, masterclasses, and Study Abroad programs for partner institutions.

• École Ducasse is positioned as one of the world's best culinary education institutions, and its National Higher School of Pastry Arts (ENSP) in Yssingeaux is the world's largest school dedicated to pastry,
• The ENSP campus's Diplôme Supérieur program trains representatives of 90 different nationalities,
• École Ducasse programs demonstrate high student satisfaction rates and up to 100% successful course completion.

• The National Higher School of Confectionery Arts (ENSP) in Yssingeaux is called the world capital of confectionery arts. It is located in the picturesque Auvergne — Rhône — Alpes region,
• École Ducasse operates restaurants open to the general public, including the Adour restaurant, where students test their skills in real-life conditions,
• Instruction is conducted in both French and English depending on the program.

Students of the National Higher School of Confectionery Arts (ENSP) in Yssingeaux are provided with accommodation in the Château de Montbarnier, which features 24 comfortable modern rooms.

The school's restaurant is open to all students and offers an extensive menu with breakfasts, lunches, and dinners.

• The school was founded by legendary chef Alain Ducasse in 1984 and is recognized as one of the best culinary schools in the world,
• Small study groups: an average of 8–15 people, and up to 10 for certain diploma programs,
• Up to 80% of study time is practical work in professional kitchen laboratories,
• Professional internships in the industry, built into the programs,
• Own restaurants open to the public, where students practice their skills,
• An international network of academic partners around the world: India, the Philippines, the USA, Canada, Italy, and other countries,
• A high program completion rate — up to 100%.

The school is located in Paris, in a developed suburb. The flagship campus was opened in 2020 and is an institution with the latest equipment and technologies.

• School area: 5000 sq.m.
• 6 kitchens
• Confectionary shop
• Bakery
• 2 restaurants
• Gardens and gardens.

The confectioner's school in Yenjo is 600 kilometers from Paris: the students of the workshop work in the castle of Montbarnier, which houses 8 culinary laboratories.

Included in the price:

• Training
• Knife set
• A uniform
• Educational materials
• Nutrition.

Graduates of École Ducasse — a community of more than 10,000 professionals working in Michelin-starred restaurants and renowned kitchens around the world.

Thanks to professional internships built into the programs, students gain real industry experience and build a strong professional network while still studying. The programs prepare students for careers as chef, pastry chef, restaurateur, and entrepreneur in the fields of gastronomy and hospitality.

Since 2023, students of the Diplôme Supérieur des Arts Pâtissiers program can receive a scholarship for an internship under the Erasmus+ program for mobility in Europe and beyond.

• Guardianship services during the studies
• Student supervision