Culinary Arts Programs / Internships in Paris, France

Ducasse Education, Paris:
Broaden your culinary horizons with an intensive cooking course from Ducasse Education in Paris. Our two schools are Centre Formation Alain Ducasse, situated in Argenteuil, a north-western Paris suburb, and Ecole Nationale Supérieure de Pâtisserie, in Yssingeaux in south-central France. We provide quality culinary and pastry arts training programs, including 3-year Degree courses, as well as 2 to 9 month courses. Designed for French and international students, our year-round and summer programs are taught in either English or French. 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. Whether you're a local French student, culinary beginner, experienced adult, international culinary arts student, professional chef, career changer, or simply someone looking to improve their cooking skills, Ducasse Education is at your service.

Professional Culinary Arts Programs in Paris:

Bachelor Degree in Culinary Arts - 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:
- Two 5-month internships provided in the Ducasse Education network 
- Active teaching methods and highly-qualified faculty members
- Immersion in the Ducasse Education philosophy of excellence
- 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

Entry Requirements:
Participants must be 18 years old or more at the end of Semester 1, hold an A-level or equivalent qualification, and succeed in the admission process.


Bachelor Degree in French Pastry Arts - 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 features include:
- Master the Pastry Arts fundamentals techniques
- Develop produce and industry knowledge
- Learn efficient supply and cost management 
- Practice advanced and new techniques in Pastry Arts
- Innovation and new trends in Pastry Arts
- Learn management and marketing fundamentals adapted to pastry concepts
- Master R&D principles, creation process and advanced management techniques
- Perform in pastry design, photography and communication tools usage 

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


Culinary Arts Diploma - Taught in English or French:
Duration: 9 months, with 6-months of training + a 3-month internship in a French restaurant.

This course is designed for entry level aspiring professionals in the culinary arts industry. At the end of the course, graduates will be able to apply for a Commis Chef position.

The course is limited to 10 participants. Students must be 18 or over, and have high school Diploma. 

Modules include:
- Basic Pastry Arts
- Cooking Methods
- Cutting Methods Bases, Sauces & Condiments
- Effective Communication
- Management & Administration
- Poultry, Meat & Game
- Practical real world internship in a restaurant
- Seafood & Shellfish
- Vegetables, Fruit & Cereals


Expert Diploma in Culinary Arts Program - Taught in English:
Duration: 6 month Superior Culinary Arts training alternating skills-building classes and practical experience in an establishment part of Ducasse Education’s network.

This course is an advanced skills program that provides training in the highest standards expected at top international establishments. At the end of the course, graduates will be able to apply for a Chef de Partie position.

It is designed specifically for ambitious graduates in culinary arts (ages 18 +), and/or practicing & experienced professionals in food-related services.

Modules include:
- Breakfast & Buffets
- Business Administration & Management
- Catering & Banqueting
- Culinary Essentials review
- Effective Communication
- Information Technology & Computer Skills
- Nature
- New Trends
- Practical real world internship in a restaurant
- Sous vide & New Cooking Technologies
- Tradition-Evolution 

Pre-requisites (one of these criteria must be met)
- 2-3 years of professional culinary experience
- Ducasse Education Culinary Arts Diploma
- Diploma in Culinary Arts


Pastry Arts Courses:
- Taught in English


French Pastry Arts Diploma:
- 6-month skills-building training & 2-month internship in a French Pastry shop or restaurant. 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


Expert Diploma Program in French Pastry Art:- 2-month skills-building training & 1-month optional internship in a French pastry shop. Modules include:

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


French Chocolate & Confectionery Arts Program:
- 2-month skills-building training & 1-month optional internship in a French restaurant. 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


French Bakery Arts Program:
- 2-month skills-building training & 1-month optional internship. 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


French Pastry Campus:
- 2-month skills-building training & 1-month optional internship. Modules include:

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

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)


Student Review:
•  "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, Cyprus