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Introduction

Aimed at enthusiasts and entrepreneurs, this intensive, English language program lifts the lid on the skills and techniques that have made French chocolatiers the envy of the world. Highly practical and hands-on, it features 90% of teaching time dedicated to laboratory workshops. Working with renowned chefs and experts, you will learn how to apply the fundamental techniques for creating chocolate and confectionary, as well as gain unique insights into new chocolate trends and ingredients. Also included is a field trip, together with food science and applied technology courses.

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EIT Manufacturing – PhD

Palaiseau, France

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Ecole Ducasse - Ecole Nationale Supérieure de pâtisserie

Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.

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French Chocolate & Confectionery Arts Essentials

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Ecole Ducasse - Ecole Nationale Supérieure de pâtisserie

Ecole Ducasse - Ecole Nationale Supérieure de pâtisserie

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