Bachelor in French Pastry Arts

Paris

INTAKE: Aug & Feb

Program Overview

Ecole Ducasse offers a Bachelor's program in French Pastry Arts, focusing on the artistry, techniques, and management skills required in the world of French pastry.

Curriculum: The curriculum revolves around mastering French pastry techniques, including viennoiseries, chocolate work, sugar artistry, cake decorating, and pastry production. It combines theoretical teachings with extensive hands-on practice in state-of-the-art pastry labs.

Research Focus: Bachelor-level programs generally emphasize practical skills. However, students may engage in research projects exploring traditional French pastry recipes, innovative pastry techniques, or the history and evolution of French pastry.

Industry Engagement: Ecole Ducasse emphasizes industry engagement through internships, collaborations with renowned pastry chefs, and workshops with industry professionals. Students gain practical experience and exposure to the expectations and demands of the pastry industry.

Global Perspective: While the program focuses on French pastry techniques, it may also incorporate a global perspective by exploring the influence of French pastry in international contexts and addressing the globalization of pastry arts.

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 French Pastry Arts program at Ecole Ducasse can explore various career paths within the pastry industry.

Pastry Chef: Graduates may start as pastry chefs, specializing in creating and producing high-quality pastries in restaurants, hotels, or pastry shops.

Chocolatier: Professionals can specialize as chocolatiers, mastering the art of working with chocolate and creating exquisite chocolate confections.

Pâtissier: Graduates may pursue roles as pâtissiers, focusing on the creation of fine pastries, cakes, and desserts in bakery settings.

Cake Designer: Professionals can become cake designers, specializing in crafting elaborate and artistic cakes for special occasions like weddings and events.

Pastry Entrepreneur: Graduates may choose to start their pastry businesses, such as boutique pastry shops, patisseries, or specialty dessert catering services.

Research & Development Chef: Professionals can work in research and development roles, creating new recipes, experimenting with ingredients, and innovating pastry techniques for companies in the food industry.

Pastry Instructor: Graduates may become pastry instructors, sharing their knowledge and expertise by teaching at culinary schools, colleges, or conducting workshops.

Consultant or Food Stylist: Professionals can work as consultants or food stylists, advising on pastry concepts, styling food for media or publications, or developing recipes for food brands.