Intensive Cooking Courses in Paris, France

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Ducasse Education, Paris:
Situated in Argenteuil, near Paris, Ducasse Education is a leading culinary pastry and wine school run by the world-renowned chef Alain Ducasse. With 30 years of international experience, Alain Ducasse restaurants in 2014 had 21 Michelin stars in total. Taught entirely in English or in French, our intensive programs are for French students, beginners, adults, international culinary arts students, professional chefs, and career changers who seek excellence in culinary arts and other food-related services. In addition to our Argenteuil school, we also have a training center in Yssingeaux, in the Haute-Loire department in south-central France. More than 1,500 students and professionals of all nationalities are being trained in our professional training centers each year. Kick-start your cooking career with an intensive culinary arts program from Ducasse Education.

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Year-round & Summer Cooking Courses in Paris:

Culinary Arts Diploma Program:
 5-month skills-building training & 3-month internship (taught in English or French)
 Reach the highest professional standards expected to work as a Commis Chef 

The Culinary Arts Diploma is adapted to people who want to master professional basic skills and integrate into a professional kitchen. Course Content includes:

Photo of Intensive Cooking Courses in Paris, FrancePart 1:
- Basics of cooking (cutting methods, bases, sauces, condiments)
- Basics of cooking (cooking methods)
- Vegetables, fruits and cereals
- Testing of Part 1

Part 2:
- Communication
- Poultry, Meat & Game
- Testing of Part 2

Part 3:
- Management and administration
- Aquatic produces
- Basic pastry
- Testing of Part 3

Part 4:
- 12-week internship in a French restaurant selected by the educational team
- General Final Testing

Entry Requirements:
- Proficient in English or French
- Minimum Age: 18 years
- High School Diploma


Superior Culinary Arts Diploma Program:
 3-month skills-building training & 3-month internship in a French restaurant (taught in English)
 Reach the highest professional standards expected to work as a Chef de Partie

This program is designed for culinary school graduates and young culinary professionals who want to improve their culinary expertise and technical skills.

Students also gain access to the world of culinary excellence through an internship in a French restaurant under the auspices of the Ducasse Education network. Course Structure:

Image of Intensive Cooking Courses in Paris, FrancePart 1:
- Culinary essentials review
- Tradition-Evolution
- Catering & banqueting
- Test

Part 2:
- International cuisine requisites
- Breakfast & buffets
- Nature
- New trends
- Test

Part 3:
- Information technology & computer skills
- Business administration & management
- Effective communication skills
- Test

Part 4:
- 12-week internship in a French restaurant selected by the educational team.
- General final exam

Entry Requirements:
- 2-3 years of professional culinary experience OR Ducasse Education Culinary Arts Diploma OR Diploma in Culinary Arts 
- Proficient in English
- Minimum Age: 18 years


Bachelor in Culinary Arts Program: 
 3-year culinary arts & management program (taught in English or French)
 Two 5-month internships + final year project

Earn a Bachelor Degree qualification in Culinary Arts, and enhance your career prospects in the international culinary arts industry.

This course provides students with the key culinary know-how skills and management competencies to succeed as a top Chef and/or Manager. 

Photos of Ducasse Education, ParisCourse features include:
- Active teaching methods and highly-qualified faculty members
- High quality products and culinary courses based on intense, hands-on training
- Internships provided in the Ducasse Education network 
- Immersion in the Ducasse Education philosophy of excellence
- Small group settings for a personalized follow-up, intense teaching and efficient learning

Pre-requisites: 
- Succeed in the admission process 
- Hold A-level or equivalent qualification
- Participants must be 18 years old or more at the end of Semester 1 


Bachelor in French Pastry Arts Program:
 3-year pastry arts & management degree program (taught in English or French)
 Two 5-month internships + final year project 

Acquire the pastry know-how and management competencies needed to succeed as the international pastry industry.

Year 1 Courses:
- Pastry lab (pastry, viennoiserie)
- Economics
- Cost Management
- Sciences
- Hygiene
- Communication
- French pastry language

Year 2 Courses:
- Pastry lab (pastry, bakery, chocolate, ice cream, confectionery)
- Sciences
- Nutrition
- Operational Management
- Labor law
- Art, Drawing & Design
- French Pastry language

Year 3 Courses:
- Pastry lab
- R&D methodology
- Strategy
- Marketing & Business management techniques,
- Entrepreneurship
- Sustainable Development
- Anthropology & Sociology
- HR Management
- Media Training
- Creation, Drawing & Pastry Design
- Photographs & Pastry Pictures 

Pre-requisites:
- Hold a French general or technology baccalaureate, or equivalent
- Participants must be 18 years old or more at the end of Semester 1
- Succeed in the admission process 


French Pastry Arts Diploma Program:
 5.5-month skills-building training & 2-month internship in a French restaurant (taught in English)

In this intensive 7-month program, students learn all the fundamental and elaborate techniques of French Pastry Arts. Modules include:

Picture of Intensive Cooking Courses in Paris, France- Applied Technology
- Basic Doughs And Batters
- Bread & Viennoiseries
- Chocolate Montage
- Classic & Modern Entremets
- Classic & Modern Tarts
- Confectionery & Chocolate Bonbons
]- Food Science
- French Language Courses
- Fresh Petits Fours, Sweet & Savory
- Ice Cream & Sorbets
- Modern Individual Cakes
- Modern Plated Desserts
- Wedding Cakes 

Pre-requisite:
- Minimum age: 18 years


Superior French Pastry Arts Diploma Program:
• 2-month skills-building training & 1-month optional internship (taught in English) 

Reinforce your know-how by mastering the right combination of tastes, textures and shapes to create high-quality pastries with elaborated techniques. Modules include:

- Signature Chef’s pastries and desserts
- French pastries : between tradition and evolution
- Modern tarts
- Ice-creams and sorbets
- Special event cakes
- Chocolate and artistic piece
- Sugar and artistic piece
- Buffet preparation and final exam 

Pre-requisites:
- Minimum age: 18 years 
- Diploma in Pastry Arts or significant industry experience in Pastry 


French Chocolate & Confectionery Arts Program:
 2-month skills-building training & 1-month internship in a French restaurant (taught in English)

This is a course for students who have always loved making chocolate and confectionery. Modules include:

- Applied Technology
- Chocolate Bonbons
- Food Science
- French Language Courses
- Fundamentals of Confectionery
- Initiation to Sugar Work
- Mastering Chocolate
- Pastry and Chocolate-based Entremets
- Upscale Confectionery

Pre-requisite:
- Minimum age: 18 years


French Bakery Arts Program:
 2-month skills-building training & 1-month optional internship (taught in English) 

In this intense 2 or 3-month program, students learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. Modules include:

Images of Ducasse Education, Paris- Aromatic Breads
- Cakes
- Food Science
- Garnished Viennoiseries
- Production of a Natural Sourdough
- Regional Breads
- Regional Brioches
- Small Breads for Gourmet Restaurants
- Snacking & Catering
- Tarts
- Traditional Breads
- Viennoiseries 

Pre-requisite:
- Minimum age: 18 years 


French Pastry Campus (Summer & Spring Programs)
 2-month skills-building training & a 1-month optional internship (taught in English) 
 Spring Session: March - May
 Summer Session: June - September

Ducasse Education gives you the opportunity to take an intense 2 or 3-month program in summer or winter to learn the fundamental techniques of French Pastry Arts. Modules include:

- Bakery
- Chocolate & Confectionery
- French Pastry Basics
- Individual Cakes
- Modern Entremets
- Petits Fours & Savoury Cakes 
- Plated Desserts

Pre-requisite:
- Minimum age: 18 years

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Address: 41 rue de l'Abbé Ruellan / 95100 Argenteuil, Paris, France
Some interested visitors submitting program inquiries to our school up to 2019-09-18 were from:

Croissy-sur-Seine;   Colombo, Sri Lanka;   dubai, UAE;   Kolkata, India;   Paris;   Doha, Qatar;   Paris, France;   Fountain Valley, USA;   Nairobi, Kenya;   Serbia, Serbia;   and more.