Bachelor in Culinary Arts

Paris

INTAKE: Aug & Feb

Program Overview

Ecole Ducasse offers a Bachelor's program in Culinary Arts designed to provide students with a comprehensive foundation in culinary techniques, gastronomy, and culinary management.

Curriculum: The curriculum encompasses various aspects of culinary arts, including cooking techniques, food science, nutrition, menu development, pastry arts, and kitchen management. It emphasizes practical learning in modern and well-equipped kitchens, guided by experienced chefs.

Research Focus: While bachelor-level programs often focus more on practical skills, students might engage in research projects exploring culinary trends, regional cuisines, innovative cooking methods, or sustainable practices in the culinary industry.

Industry Engagement: Ecole Ducasse fosters industry engagement through internships, masterclasses, collaborations with renowned chefs, and partnerships with leading culinary establishments. Students gain hands-on experience and exposure to industry practices.

Global Perspective: The program incorporates a global perspective by exploring diverse culinary traditions, gastronomy from around the world, and international culinary trends. It aims to prepare students for the global culinary landscape and diverse culinary preferences.

Location

Paris

Score

IELTS 5.5

Tuition Fee

€ 17833

Undergraduate Entry Requirements

Academic Qualification: Prospective undergraduate students are generally required to hold a high school diploma or an equivalent qualification. Typically, an undergraduate entry requirement may include a minimum of 55% or above in the qualifying examinations.

English Language Proficiency:

IELTS Scores: Generally, an overall band score of 5.5 or 6.0 might be required for undergraduate programs, with minimum band scores of 5.0.

Students must provide:

academic marksheets & transcripts
letters of recommendation
a personal statement - SOP
passport
other supporting documents as required by the university.

Ecole Ducasse recognizes the importance of supporting talented and deserving international students by offering various scholarship opportunities to facilitate their education in culinary arts, pastry, bakery, and hospitality management. These scholarships aim to promote diversity and excellence within the student community and provide financial assistance to meritorious candidates.

Merit-Based Scholarships: Ecole Ducasse may offer scholarships based on academic excellence, recognizing outstanding achievements of international students in their previous studies or professional experiences related to the culinary and hospitality fields.

Need-Based Scholarships: The institution may provide scholarships based on financial need, aiming to support students who demonstrate a strong passion for culinary arts and hospitality but face financial constraints.

Specific Program Scholarships: Some scholarships may be dedicated to particular programs or areas of study within the culinary arts and hospitality management, encouraging students to specialize in specific fields.

Graduates from the Bachelor in Culinary Arts program at Ecole Ducasse can pursue various culinary careers.

Chef de Partie: Graduates may start as chef de parties, specializing in specific areas of the kitchen and working under the supervision of executive chefs.

Pastry Chef: Professionals can pursue roles as pastry chefs, specializing in the art of pastry-making, dessert creation, and bakery.

Sous Chef: Graduates may advance to sous chef positions, assisting executive chefs in managing kitchen operations and overseeing culinary staff.

Food and Beverage Manager: Professionals can explore roles in food and beverage management, overseeing restaurant operations, menu planning, and ensuring quality standards.

Catering Manager: Graduates may work as catering managers, responsible for organizing and managing catering events, from small gatherings to large-scale functions.

Menu Developer: Professionals can specialize in menu development, creating innovative and appealing menus for restaurants or food establishments.

Food Stylist: Graduates may work as food stylists, responsible for presenting food in an aesthetically pleasing manner for media, advertising, or publications.

Private Chef: Professionals can work as private chefs, catering to the culinary needs of individuals or families in private households.