The École Ducasse standard — in eight focused weeks.
This program is designed for passionate food lovers, career-changers, and entrepreneurs looking to launch or grow a business in the culinary field. It combines expert demonstrations with hands-on professional training in state-of-the-art kitchen facilities.
- Course Structure
- Culinary Arts Fundamental Techniques
- Bistronomy & Traditional Cuisine
- The Essentials of Naturalité
- Mediterranean Cuisine
- Contemporary Cuisine
- Restaurant Management
Program Content
You’ll learn to source and select quality ingredients and prepare them using both classic and contemporary techniques. With 80% of the program focused on practical workshops, the emphasis is firmly on hands-on experience.
The premises are located in Meudon, just outside Paris. The school offers assistance in finding accommodation and has a modern, newly built campus with state-of-the-art equipment.
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What You Will Achieve
By graduation, you’ll have gained deep insight into current culinary trends — including green gastronomy — and the skills to prepare signature dishes from chef Alain Ducasse’s repertoire. Potential career paths include chef, private chef, caterer, and entrepreneur.
Assessment & Diploma
- Ongoing practical and theoretical evaluations throughout the program
- Three days of R&D lab work prior to the final assessment week
- Individual practical project with instructor support
- Diploma awarded upon passing all competency blocks (minimum score: 50/100)
2025 Outcomes: 25 students enrolled · 90% satisfaction rate · 100% success rate
Admission Requirements
- No prior degree or culinary experience required
- Minimum age: 18
- English session: B2 proficiency strongly recommended (DELF or equivalent)
Program content is subject to change in the interest of continuous improvement. Contact our admissions team to discuss your training plan.
