The influence of the French Pastry is global and booming. In such context, highly specialised and all rounded profiles are more than ever wanted in the industry. The Bachelor in French Pastry Arts of Ducasse Education is the unique program entirely dedicated to pastry arts which allows you to acquire in 3 years the complete knowhow and management competencies required to meet the high expectations of the pastry industry.
Choose an educational path of excellence to succeed in your career as a pastry chef in a brigade, in a laboratory or as an Entrepreneur - Pastry Chef and launch your career in France or abroad.
Ducasse Education has unique teaching methods which combines small group settings and a high degree of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up. In addition, the Bachelor in French Pastry Arts is punctuated with great opportunities to put in practice all the competencies you learned.
The 1st year is 90% hands-on and forms the basis for your pastry skills and knowledge. It ends with a 5-month internship in an establishment part of Ducasse Education’s network.
During the 2nd year, courses are 85% hands-on and focuses on the various themes relevant to the food service industry and the fundamental of management. You will then do another 5-month internship in an establisment part of Ducasse Education’s network.
The 3rd year is 20% hands-on and focused on managerial and entrepreneurial skills. It will stimulates all your knowledge and know-how in a reflective and creative process. Your Bachelor in French Pastry Arts course terminates with a end-of-studies project consisting in developing a pastry concept.
Our 2018 students will have the honor to be under the patronage of the young World Champion Etienne Leroy.
“Etienne Leroy did not predestinate himself to such a distinguished pastry career until he visited his uncle, bakery owner in Canada. After this life-changing experience, he obtained a BEP Pâtisserie, a CAP Chocolatier, a BTM. In 2010, he joined Emmanuel Ryon (Meilleur Ouvrier de France Glacier) to participate in the opening of Café Pouchkine. He then worked with Franck Michel (Meilleur Ouvrier de France Pâtissier and Pastry World Champion) at the Ecole Hôtelière de Lausanne before joining the Hôtel du Cap-Eden-Roc in Antibes in 2014. Etienne participated in several competitions and won in January 2017 the Pastry World Cup in Lyon. He is now at the head of his own company and became consultant and trainer.”
September 3, 2018
We invite you to consult the program’s fees.
Ecole Nationale Supérieure de Pâtisserie
125 Allée du Château de Montbarnier
43200 Yssingeaux, France
Various sectors: Pastry shops, pastry for restaurant, traditional bakery, manufacturing lab, industry, hospitality, catering, training, editing, etc.
Various jobs : Pastry Chef in a brigade, pastry chef in a lab, Owner pastry chef, Entrepreneur, R&D Manager etc.