Contact Page - Superior Culinary Arts Diploma in Paris

Ducasse Education, Paris:
Established in 1999, Ducasse Education is a premiere professional culinary training facility located in the Paris region that trains the next generation of top professionals in culinary and pastry arts. We provide a 6-month Expert Diploma in Culinary Arts taught in English in our state-of-the-art training institute in Argenteuil near Paris.

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Designed specifically for ambitious graduates in culinary arts, and / or experienced food professionals, this advanced skills (superior culinary arts) program provides the highest standards expected at top international establishments. Composed of 3-month skills-building & 3-month internship, students acquire the highest level of expertise for every specialty in the professional kitchen.

Quality Culinary Education:
Ducasse Education is a world-class hub of culinary excellence, and its instructors share expertise with a revolutionary hands-on approach to offer market-ready competencies. More than 1,500 students and professionals of all nationalities are being trained in our professional training center each year.

Expert Diploma in Culinary Arts - Taught in English:

Part 1:
- Culinary essentials review
- Tradition-Evolution
- Catering & banqueting
- Testing of part 1

Part 2:
- International cuisine requisites
- Breakfast & buffets
- Nature
- New trends
- Testing of part 2

Part 3:
- Information technology & computer skills
- Business administration & management
- Effective communication skills
- Testing of part 3
- General final exam
- Field trips

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

Pre-requisites:
- Minimum age: 18 years
- Proficient in English
- Education and experience: Degree or certificate in Culinary Arts with professional experience (internship or job) OR Proven culinary professional experience of three years minimum.

Student Testimonial:
"This program satisfied my needs, I learned the techniques that I'm looking for, I worked in a different way with excellent chefs and they gave me their knowledge in the best way."
- Paschalis Paschali, Cyprus, Chef