From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.
Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.
"I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how to all people willing to strengthen their skills with a single motto in mind: excellence in practice." Alain Ducasse
Two campuses are now established in France: the Centre de Formation d'Alain Ducasse (CFAD), specialized in culinary arts and pastry for restaurant and the Ecole Nationale Supérieure de Patisserie (ENSP), which has been for over thirty years , the reference school, in France and abroad, for French pastry, bakery, chocolate, confectionery and ice cream professionals.
Our pastry programs offered at Ecole Nationale Supérieure de Pâtisserie:
- Bachelor in French Pastry Arts
- French Pastry Arts
- French Chocolate and Confectionery Arts
- French Bakery arts
- French Pastry Campus - Winter and summer sessions