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With three campuses across France including the worlds largest one dedicated to the pastry and confectionery arts cole Ducasse stands as the leading network of schools for culinary professions.



On the occasion of its participation in the 30th edition of the Salon du Chocolat et de la Ptisserie, cole Ducasse is celebrating its range of training programmes focused on chocolate and pastry: a comprehensive selection of courses designed to enhance skills and provide the very best teaching in line with Chef Alain Ducasses philosophy.



A Full Immersion in the Art of Chocolate



From bean to ganache, both students and professionals joining cole Ducasse campuses dive into the fascinating world of cocoa through short and long training programmes. Led by renowned chef instructors, these courses cover every stage of chocolate transformation: tempering, moulding, coating, and the creation of bonbons, bars, entremets and artistic pieces.



Chocolate is a living material both precise and poetic. Our mission is to teach how to master it without ever losing sight of the emotion it evokes, explains Luc Debove, Executive Director of the cole Nationale Suprieure de Ptisserie.



The Most Comprehensive Training Catalogue on the Market



With over 40 years of expertise, the cole Nationale Suprieure de la Ptisserie stands today as the world reference in the pastry and confectionery arts. Its training catalogue now encompasses every practice related to chocolate and pastry:



POST-BACCALAUREATE PROGRAMMES



These three-year courses are open to all high school graduates wishing to pursue academic studies combining theoretical and practical training in the sweet arts.



Diplme Suprieur des Arts Ptissiers three-year programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux), conferring the title of Chef Ptissier registered with the RNCP;



Bachelor in French Pastry Arts three-year English-taught programme delivered at cole Ducasse Paris Campus (Meudon).



CAREER-CHANGE PROGRAMMES



Designed for professionals seeking a new career path, these short- or medium-term courses provide hands-on learning and strong employability upon completion.



Essentiels de la Ptisserie Franaise eight-week programme delivered at cole Ducasse Paris Campus (Meudon);



CAP Chocolaterie Confiserie eight-month programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux);



CAP Ptissier eight- or nine-month programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux);



French Pastry Arts Diploma 22-week English-taught programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux);



French Chocolate & Confectionery Arts Diploma two-month English-taught programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux).



EXPERT TRAINING PROGRAMMES



These intensive courses allow professionals to perfect their skills and acquire solid, advanced techniques.



Diplme des Arts Ptissiers ten-month programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux), open exclusively to holders of a CAP Mtiers de bouche;



Expert Diploma in French Pastry Arts eight-week English-taught programme delivered at the cole Nationale Suprieure de Ptisserie (Yssingeaux).



CONTINUING PROFESSIONAL EDUCATION



Delivered at the cole Nationale Suprieure de Ptisserie by cole Ducasse Chef Instructors and master artisans Meilleurs Ouvriers de France, World Champions and Palace Pastry Chefs these three-day courses are aimed at professionals wishing to refine their expertise throughout their careers in specific pastry and chocolate techniques.



Chocolate in All Its Forms led by Paul Occhipinti, Chocolatier and Meilleur Ouvrier de France Chocolatier Confiseur, from 2 to 4 March 2026;



Easter Creations and Chocolate Bonbons led by Bertrand Balay, Chocolatier and Meilleur Ouvrier de France Chocolatier Confiseur, from 9 to 11 March 2026;



Chocolate and Confectionery led by Johan Giacchetti, Head Chocolatier at Le Bristol Paris, from 27 to 29 April 2026;



Bean to Bar led by Rgis Bouet, Master Chocolatier-Confectioner and Cocoa Expert, from 18 to 21 May 2026;



Chocolate Ganache led by Rgis Bouet, Master Chocolatier-Confectioner and Cocoa Expert, from 21 to 23 September 2026;



Artistic Chocolate Creations led by Stphane Leroux, Meilleur Ouvrier de France Ptissier Confiseur, from 19 to 21 October 2026.