India, 30th October, 2025: With three campuses across France including the world’s largest one dedicated to the pastry and confectionery arts École Ducasse stands as the leading network of schools for culinary professions.
On the occasion of its participation in the 30th edition of the Salon du Chocolat et de la Pâtisserie, École Ducasse is celebrating its range of training programmes focused on chocolate and pastry: a comprehensive selection of courses designed to enhance skills and provide the very best teaching in line with Chef Alain Ducasse’s philosophy.
A Full Immersion in the Art of Chocolate
From bean to ganache, both students and professionals joining École Ducasse campuses dive into the fascinating world of cocoa through short and long training programmes. Led by renowned chef instructors, these courses cover every stage of chocolate transformation: tempering, moulding, coating, and the creation of bonbons, bars, entremets and artistic pieces.
“Chocolate is a living material both precise and poetic. Our mission is to teach how to master it without ever losing sight of the emotion it evokes,” explains Luc Debove, Executive Director of the École Nationale Supérieure de Pâtisserie.
The Most Comprehensive Training Catalogue on the Market
With over 40 years of expertise, the École Nationale Supérieure de la Pâtisserie stands today as the world reference in the pastry and confectionery arts. Its training catalogue now encompasses every practice related to chocolate and pastry:
POST-BACCALAUREATE PROGRAMMES
These three-year courses are open to all high school graduates wishing to pursue academic studies combining theoretical and practical training in the sweet arts.
- Diplôme Supérieur des Arts Pâtissiers – three-year programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux), conferring the title of Chef Pâtissier registered with the RNCP;
- Bachelor in French Pastry Arts – three-year English-taught programme delivered at École Ducasse Paris Campus (Meudon).
CAREER-CHANGE PROGRAMMES
Designed for professionals seeking a new career path, these short- or medium-term courses provide hands-on learning and strong employability upon completion.
- Essentiels de la Pâtisserie Française – eight-week programme delivered at École Ducasse Paris Campus (Meudon);
- CAP Chocolaterie Confiserie – eight-month programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux);
- CAP Pâtissier – eight- or nine-month programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux);
- French Pastry Arts Diploma – 22-week English-taught programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux);
- French Chocolate & Confectionery Arts Diploma – two-month English-taught programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux).
EXPERT TRAINING PROGRAMMES
These intensive courses allow professionals to perfect their skills and acquire solid, advanced techniques.
- Diplôme des Arts Pâtissiers – ten-month programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux), open exclusively to holders of a CAP Métiers de bouche;
- Expert Diploma in French Pastry Arts – eight-week English-taught programme delivered at the École Nationale Supérieure de Pâtisserie (Yssingeaux).
CONTINUING PROFESSIONAL EDUCATION
Delivered at the École Nationale Supérieure de Pâtisserie by École Ducasse Chef Instructors and master artisans – Meilleurs Ouvriers de France, World Champions and Palace Pastry Chefs – these three-day courses are aimed at professionals wishing to refine their expertise throughout their careers in specific pastry and chocolate techniques.
- Chocolate in All Its Forms – led by Paul Occhipinti, Chocolatier and Meilleur Ouvrier de France Chocolatier Confiseur, from 2 to 4 March 2026;
- Easter Creations and Chocolate Bonbons – led by Bertrand Balay, Chocolatier and Meilleur Ouvrier de France Chocolatier Confiseur, from 9 to 11 March 2026;
- Chocolate and Confectionery – led by Johan Giacchetti, Head Chocolatier at Le Bristol Paris, from 27 to 29 April 2026;
- Bean to Bar – led by Régis Bouet, Master Chocolatier-Confectioner and Cocoa Expert, from 18 to 21 May 2026;
- Chocolate Ganache – led by Régis Bouet, Master Chocolatier-Confectioner and Cocoa Expert, from 21 to 23 September 2026;
- Artistic Chocolate Creations – led by Stéphane Leroux, Meilleur Ouvrier de France Pâtissier Confiseur, from 19 to 21 October 2026.
