French Cooking Courses in Paris with internships

Ducasse Education, Paris:
Master the world of culinary arts with renowned chefs! Situated in Argenteuil (near Paris), as well as in Yssingeaux, in the Haute-Loire department in south-central France, Ducasse Education is a leading culinary arts school in France, run by the world-famous chef Alain Ducasse. We provide intensive year-round and summer culinary programs for international students, French students, practicing cooks, and professionals chefs seeking excellence in continuing education. With programs in the English or French language, our quality courses attract students from around the world, and combine theory with plenty of hands-on training. In our longer programs, students also have the opportunity to take part in an internship in an authentic French restaurant. Ducasse Institute Argenteuil is a world-class hub of culinary excellence, and its instructors share expertise with a revolutionary hands-on approach to offer market-ready competencies.

Year-round Cooking Courses in Paris:

Culinary Arts Diploma Program - Taught in English or French:
6-month skills-building training & 3-month internship

With intensive hands-on classes and a practical internship, this program is designed for entry level aspiring professionals in the food industry.

Small group settings limited to 10 participants provide a personalized, interactive and efficient training. 

Part 1:
- Basic of cooking (cooking methods) 
- Basic of cooking (cutting methods, bases, sauces, condiments)
- Vegetables and cereals
- Testing of Part 1

Part 2:
- Poultry and meat 
- Communication
- Testing of Part 2

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

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

Entry Requirements:
- Minimum age: 18 years
- Proficient in English
- High School Diploma level


Expert Diploma in Culinary Arts Program - Taught in English: 
3-month skills-building training & 3-month internship in a French restaurant.

Designed specifically for practicing & experienced professionals in food-related services and / or ambitious graduates in culinary arts, this intensive advanced skills program provides the highest standards expected at top international establishments. Course Content:

Part 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
- Field trip

Entry Requirements:
- Proficient in English
- Minimum age: 18 years


Bachelor Degree in Culinary Arts Program – Taught in English or French: 
3-year culinary arts & management program
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. Course features include:

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

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


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

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

- Pastry lab (pastry, bakery, chocolate, ice cream, confectionery)
- Nutrition
- Art, Drawing & Design
- French Pastry Language
- R&D Methodology
- 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 Chocolate & Confectionery Arts Program - Taught in English:
2-month skills-building training & 1-month internship in a French restaurant

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 Pastry Arts Diploma Program - Taught in English:
6 month skills-building training & 2-month internship in a French restaurant

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

- 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


Expert Diploma Program in French Pastry Arts - Taught in English:2-month skills-building training & 1-month optional internship in a French restaurant. 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 Bakery Arts Program - Taught in English:
2-month skills-building training & a 1-month optional internship

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

- 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


Further Short-term Culinary Programs:
Intensive, two-month programs for culinary and pastry enthusiasts, career-changers and entrepreneurs.

• CULINARY ARTS ESSENTIALS
Duration: 2 months
Specialization: Culinary arts and entrepreneurship
Language of Study: English or French

• FRENCH PASTRY ARTS ESSENTIALS
Duration: 2 months
Specialization: Pastry arts
Language of Study: English or French

• GREEN GASTRONOMY ESSENTIALS
Duration: 2 months
Specialization: Culinary arts
Language of Study: English

• FRENCH BAKERY ARTS ESSENTIALS
Duration: 2 months
Specialization: Bakery arts
Language of Study: French

• FRENCH CHOCOLATE & CONFECTIONARY ARTS ESSENTIALS
Duration: 2 months
Specialization: Chocolate and confectionary arts
Language of Study: English

• FOODIES & ENTREPRENEURS
Duration: 2 months
Specialization: Food & Beverage and entrepreneurship
Language of Study: French

• ARTS OF SERVICE & SOMMELIER ESSENTIALS
Duration: 2 months
Specialization: Service, Oenology and Mixology
Language of Study: French

• French Pastry Campus (Summer & Spring Programs 2-3 months)