École Ducasse, the globally renowned culinary school founded by the world’s most Michelin-starred awarded chef – Alain Ducasse, has launched its first-ever online professional programme for a Certificate in French Pastry Arts.
There are 8 modules covering the main themes of patisserie from tarts and pastries to chocolate and choux pastry. They can be taken individually or as a whole, and they’re designed for aspiring pastry professionals, as well as serious enthusiasts.
You might not actually be in the physical classroom of Ecole Ducasse’s patisserie schools in Paris and the south of France, but the programme is true to the teaching of École Ducasse – via a flexible, interactive digital platform.
The course platform is structured entirely in English, with video lessons taught by world class instructors. They are presented in French and supported by English subtitles and optional English dubbing.
Learn with world-class pastry instructors
Course participants have the opportunity to engage in live Q&A sessions with École Ducasse instructors from École Nationale Supérieure de Pâtisserie (ENSP) who will answer questions, and offer expert advice and guidance.
Among the master chefs who will teach the courses are Luc Debove, Meilleur Ouvrier de France in ice cream and multiple-time world and European champion; Fanny Le Duff, finalist in the World Pastry Cup selection and former chef at the two-star Michelin restaurant La Pyramide; and Samuel Fremaux, who will be the representative of France at the next World Chocolate Masters. Other distinguished instructors include Simon Vey, former chef de partie at the three-star Michelin restaurant Marcon; Julien Metais, a Compagnon du Tour de France; and Allan Cartignies, representative of France at the World Ice Cream Championship and also a Compagnon du Tour de France.
Master the fundamentals of French pastry
By the end of the programme, you will acquire the professional skills necessary to prepare iconic French pastries in line with École Ducasse standards. This includes the ability to plan production stages, select suitable tools and ingredients, implement a wide range of pastry-making techniques, manage cooking processes, assemble finished products, and work in compliance with essential hygiene and safety standards.
The Online Professional Certificate in French Pastry Arts can be taken as a full programme, composed of eight in-depth modules, or as standalone modules tailored to specific areas of interest. The programme’s eight modules include Ice Cream and Frozen Desserts, Plated Desserts, Chocolate and Confectionery, Yeasted and Laminated Yeasted Doughs, Biscuit-Based Cakes, Puff Pastry, Choux Pastry, and Shortcrust Pastries; each designed to develop both foundational and advanced skills.
Early admission opens with exclusive discounted pricing
Pricing for the programme has been set at €390 per individual module, or €2,900 for the complete eight-module certificate. But if you register during the Early Admission phase will receive an exclusive discounted rate of €273 per module or €1,740 for the full programme.
The first session of the course will begin in February 2026, with participants having up to three months to complete their module after they go live.
Upon successful completion, students will receive an official certificate issued by École Ducasse, recognising their achievement and newly acquired skills in French pastry arts.
Sign up before 26 January 2026 for the early admission price: online.ecoleducasse.com
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