The École Ducasse Standard — in Eight Intensive Weeks.
This program is designed for passionate food lovers, career changers, and entrepreneurs looking to start or grow a business in the culinary field. It combines expert demonstrations with hands-on professional training in state-of-the-art kitchen facilities.
- Course Structure
- Fundamental techniques in culinary arts
- Bistronomy & traditional cooking
- Fundamentals of naturalité
- Mediterranean cuisine
- Modern cuisine
- Restaurant management
Course Content
You will learn to source and select high-quality ingredients and prepare them using both classic and modern techniques. Since 80% of the program consists of practical workshops, the emphasis is entirely on hands-on experience.
The program is delivered in Meudon, just outside Paris. The school offers assistance with finding accommodation and features a modern, purpose-built campus with a library, café, and restaurant. The program is eligible for student loans (CSN).
Want to learn more?
What You Will Achieve
Upon graduation, you will have gained deep insight into current culinary trends – including green gastronomy – and the skills to prepare signature dishes from Chef Alain Ducasse’s repertoire. Possible career paths include chef, private chef, catering entrepreneur, and business owner.
Assessment & Diploma
- Ongoing practical and theoretical evaluations throughout the program
- Three days of research and development work in the laboratory before the final assessment week
- Individual practical project with instructor support
- Diploma awarded upon successful completion of all competency modules (minimum score: 50/100)
2025 targets: 25 enrolled students · 90% satisfaction rate · 100% success rate
Admission Requirements
- No previous degree or culinary experience required
- Minimum age: 18
- English: B2 level strongly recommended (DELF or equivalent).
Program content may be subject to change in the interest of continuous improvement. Contact our admissions team to discuss your study plan.
