École Ducasse launches its first 100% online professional pastry program

Alain Ducasse 's school has taken a further step in its strategy of transmitting culinary know-how by unveiling its first fully online training program: the Online Professional Certificate in French Pastry Arts. Available through early admission until January 26, 2026, this certification program enables students to learn French pastry-making with the rigor of the school, from anywhere in the world.

Immersive, flexible and accessible to all

Designed for students on the path to professionalization as well as enlightened amateurs, this digital program offers an interactive platform entirely designed in English, with demonstration videos filmed in French and subtitled. A dubbing option makes learning even smoother.

Participants can follow the entire certificate or choose from eight thematic modules covering basics and advanced techniques: glaces et desserts glacés, desserts à l'assiette, chocolaterie et confiserie, pâtes levées et levées-feuilletées, biscuit-based cakes, pâte feuilletée, pâte à choux and pâte à foncer.

Privileged access to top pastry chefs

In addition to downloadable video content and resources, the program features live question-and-answer sessions with chefs from the École Nationale Supérieure de Pâtisserie. Here, learners can ask questions, get personalized feedback on their exercises and delve deeper into the techniques they've studied.

Among the experts involved are leading figures in French pastry-making: Luc Debove, Meilleur Ouvrier de France glacier and multiple world champion; Fanny Le Duff, finalist in the French selection for the World Pastry Cup; and Samuel Fremaux, France's representative at the forthcoming "World Chocolate Masters". Other renowned instructors from renowned restaurants and international competitions complete this exceptional team.

by the end of the program, participants will have mastered the great classics of French pastry-making according to École Ducasse standards: organization of production, choice of ingredients, execution of fundamental techniques, management of baking, assembly and finishing, not forgetting the essential rules of hygiene and safety. An official certificate will validate the skills acquired.

Early admissions: preferential rates

The early admission period, open until January 26, 2026, offers a significantly reduced rate: €273 per module or €1,740 for all eight modules, compared with €390 and €2,900 respectively for the standard rate. The first enrollees will form École Ducasse's very first online cohort, and will be invited to share their feedback to enrich the platform before the official launch of the courses in February 2026.

With this new digital offering, École Ducasse brings over twenty years of excellence to an international audience, combining the pedagogy of its French schools with the flexibility of online learning. It's a way of making the art of French pastry-making more accessible than ever.