École Ducasse launches first online professional programme

École Ducasse, the internationally recognised culinary school founded by Alain Ducasse, has launched its first-ever online training programme, opening early admission for the new Online Professional Certificate in French Pastry Arts.

The digital course marks a major shift for the institution, which is known for its hands-on training at campuses including École Nationale Supérieure de Pâtisserie (ENSP).

By moving part of its pastry curriculum online, the school has expanded access to its teaching for learners who may not be able to relocate or travel.

A new digital pathway into Ducasse pastry training

Designed for emerging pastry professionals as well as committed enthusiasts, the new certificate brings École Ducasse’s standards to a flexible online platform.

The interface is fully in English, while video lessons are taught in French with English subtitles and optional English dubbing, offering an immersive but accessible format.

Alongside video content and downloadable resources, learners will be able to take part in live Q&A sessions with ENSP instructors. These sessions allow participants to submit questions, receive corrections and deepen their understanding of pastry techniques directly with the school’s chefs.

Access to world-class pastry instructors

The course features teaching from an extensive line-up of chefs from ENSP, including Luc Debove, Meilleur Ouvrier de France in ice cream and multiple-time world and European champion.

Other instructors include Fanny Le Duff, former chef at two-star restaurant La Pyramide and finalist in the World Pastry Cup selection, and Samuel Fremaux, who will represent France at the next World Chocolate Masters.

Learners will also be taught by Simon Vey, formerly chef de partie at the three-star restaurant Marcon, Julien Metais, a Compagnon du Tour de France, and Allan Cartignies, representative of France at the World Ice Cream Championship.

The school said the access offered through the programme reflects its aim to provide professional-level instruction regardless of a student’s location.

Mastering the fundamentals of French pastry

By the end of the certificate, students are expected to have the skills to produce core French pastries to École Ducasse’s standards. The curriculum covers production planning, ingredient selection, pastry techniques, temperature and cooking control, assembly, and hygiene and safety.

The certificate is built around eight modules which can be taken individually or as a complete programme. These 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.

Early admission pricing and programme structure

Early admission runs until January 26, 2026. Learners who register before that date will receive discounted pricing and become part of the school’s first online cohort, with the option to provide feedback to shape future updates.

Standard pricing is €390 per module or €2,900 for the full eight-module certificate. Early admission rates are €273 per module or €1,740 for the complete programme.

The first session will begin in February 2026, with participants able to complete each module within three months of its release. Upon completion, learners will receive an official certificate from École Ducasse.

Christophe Julliard, chief marketing and revenue officer at Sommet Education, said: "This launch marks a major milestone for École Ducasse and for Sommet Education more broadly.

"By making our pastry expertise accessible online for the first time, we are opening the doors of excellence to passionate learners around the world. Combining the flexibility of digital learning with live interaction and access to world-renowned chefs, this programme embodies our commitment to innovation without compromising on quality.”

École Ducasse is part of Sommet Education, which also includes several global hospitality and culinary schools.