École Ducasse

What École Ducasse does

École Ducasse is a France-based culinary and pastry arts education institution founded in 1999 by Chef Alain Ducasse and operated under the Sommet Education group alongside Glion Institute of Higher Education and Les Roches. The school delivers programs across two main campuses — a 5,000 sq. m purpose-built Paris Campus in Meudon and the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux, recently expanded to become the world's largest campus dedicated to the sweet arts — plus a Paris Studio for enthusiasts and an on-campus public restaurant (Restaurant Adour). Its curriculum spans 100% online pastry programs (3-6 months), intensive Essentials tracks (8-29 weeks), state-recognized CAP qualifications in pâtisserie, chocolatier-confiserie, and glacier-fabricant (8-9 months), nine-to-ten-month Diplomas, and three-year Bachelor and Diplôme Supérieur programs awarding 180 ECTS credits under the Bologna Process, with mandatory professional internships of up to 18 months. Teaching is 100% hands-on in professional kitchen laboratories, with class sizes capped at 12-18 students and faculty drawn from MOF titleholders, World Champions, and Michelin-starred veterans.

The institution serves a heterogeneous customer base: high school leavers seeking formal culinary credentials, career changers, working chefs pursuing advanced techniques, corporate hospitality clients (e.g., Sands China's Western Culinary Elite Programme), and hobbyist enthusiasts. Revenue is generated through tuition fees for degree programs, fees for short professional courses (e.g., €1,428 for a 3-day course), corporate training contracts (often OPCO-funded in France), and an emerging franchise and international academic partnership model — including a 2026 strategic alliance with India's IIHM under the Sommet Education umbrella. Distribution is primarily direct via website enrollment, supplemented by a dedicated Career Center (Hosco portal) for employer recruitment and digital marketing via Marketo, Google Ads, and major social platforms. The school reports a 98% employability rate, 90+ nationalities on campus, and 10,000+ alumni operating in 90+ countries, and has held the World Culinary Awards' "World's Best Culinary Training Institution" designation for three consecutive years through 2025.

Name

École Ducasse

Legal name

Le Centre de Formation d'Alain Ducasse Sarl / Institut Français de Formation en Patisserie SAS

Website

https://ecoleducasse.com

Company type

Private

Founded year

1999

Operating status

Operating

Headcount range

51–100 employees

Short description

École Ducasse is a French culinary and pastry arts education institution founded by Chef Alain Ducasse, operating two campuses (Meudon and Yssingeaux ENSP) under the Sommet Education group. It serves degree students, career changers, working chefs, corporate hospitality clients, and enthusiasts through Bachelor's, Diploma, CAP, and short professional programs.

Ownership category

akta.pro rank

Product category

Culinary and Pastry Arts Education

NAICS

Technical and Trade Schools (61151), Colleges, Universities, and Professional Schools (6113), Educational Services (611)

SIC

Services-Educational Services (8200)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Institutional & Commercial Kitchen Training (Schools/Healthcare/Corporate) (EDAOAKAL), Culinary Arts & Cooking (Baking, Pastry, Global Cuisines) (EDAAAGAG), Nutrition, Special Diets & Wellness Cooking (EDAOAKAJ)

Keywords

• Culinary arts education
• Pastry arts training
• Professional chef programs
• Hospitality education
• Culinary school France

Headquarters

HQ city

Issy-les-moulineaux

HQ country

France

HQ region

Europe

Offices4 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Marketing or Sales, Technology or R&D, Supply Chain, Others

Revenue model

1. Tuition Fees - Bachelor & Diploma Programs: Revenue from tuition fees charged for degree programs (Bachelor in Culinary Arts, Bachelor in French Pastry Arts, Diplôme Supérieur des Arts Pâtissiers), which are 3-year programs structured under the Bologna Process and awarding 180 ECTS credits.
2. Professional & Continuing Education: Short intensive programs and professional development courses offered to professionals seeking upskilling. These include 2-3 day professional courses, Essentials programs (8-29 weeks), and CAP certification programs. Programs can be funded through OPCO (French skills operators).
3. Corporate Training: Tailored corporate training programs delivered on campus or within client companies, funded through OPCO.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels11 records

Core offering

École Ducasse is a French culinary and pastry arts school offering structured educational programs — three-year Bachelor degrees and Diplôme Supérieur, nine-to-ten-month Diplomas, eight-to-twenty-nine-week Essentials programs, state-recognized CAP qualifications, seven-week Expert Diplomas, a 100% online pastry program, and 2–3 day professional development short courses taught by MOFs and World Champions. Programs are delivered across two main campuses (Paris Campus in Meudon and ENSP in Yssingeaux) plus an enthusiast studio in central Paris, with tailored corporate training delivered on campus or at client sites.

Product overview

École Ducasse is a globally recognized culinary school offering a portfolio of culinary and pastry arts education programs structured across multiple formats: intensive Essentials programs (8 to 29 weeks), full Bachelor and Diploma programs (9 months to 3 years), CAP professional qualifications (8 to 9 months), and a 100% online pastry program (3 to 6 months). The portfolio also includes a catalog of short professional development courses (2 to 3 days) taught by world-renowned chefs. Programs are delivered across two main campuses in France — Paris Campus in Meudon near Paris and the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux — plus an enthusiast studio in central Paris and an on-campus public restaurant, Restaurant Adour. Programs are aligned with the European Bologna Process and award ECTS credits. The Bachelor in French Pastry Arts (taught in English) and the Diplôme Supérieur des Arts Pâtissiers (taught in French) represent the flagship degree offerings, while the professional development catalog provides continuing education for working chefs.

Differentiator

Problem solved

Functional benefit

Brands

• ENSP (École Nationale Supérieure de Pâtisserie): The leading vocational school for pastry, bakery, chocolate, confectionery and ice cream arts, based in Yssingeaux, France
• École Ducasse Paris Studio
• Restaurant Adour

Products and services

• Bachelor in French Pastry Arts Three-year Bachelor degree in French pastry arts taught in English, combining intensive practical training in professional kitchen laboratories with academic courses in management, entrepreneurship, marketing, finance, and sustainability; awards 180 ECTS credits and includes three professional internships of 24 weeks each (72 weeks total). Targeted at high school graduates seeking formal training in pastry arts.
• Diplôme Supérieur des Arts Pâtissiers Three-year advanced pastry arts diploma taught in French, covering pastry, chocolate, bakery, and ice cream arts; includes three professional internships of 6 months each (18 months total) and focuses on management, communication, and entrepreneurial skills for sustainable pastry of the future. Targeted at students fluent in French.
• Bachelor in Culinary Arts Three-year Bachelor degree in culinary arts structured under the Bologna Process and awarding 180 ECTS credits, with intensive hands-on practical training in professional kitchens and academic instruction in management and entrepreneurship. Targeted at high school graduates seeking formal culinary credentials.
• Diplôme des Arts Pâtissiers Ten-month diploma program in pastry arts for confirmed pastry professionals; covers advanced pastry, chocolate, and ice cream techniques combined with management skills and professional internships.
• Diploma in Culinary Arts Nine-month diploma in culinary arts combining practical culinary training with managerial and entrepreneurial skills and a 3-month professional internship, aligned with Alain Ducasse's philosophy of sustainable and responsible cooking.
• Essentials Programs Short intensive programs of 8 to 29 weeks designed for career changers, passionate amateurs, and entrepreneurs, providing rapid mastery of French culinary and pastry fundamentals through hands-on practical training.
• Expert Diplomas Seven-week expert-level programs for industry professionals with a minimum of two years of experience seeking to enrich their skills and techniques to advance their careers or entrepreneurial projects.
• CAP Pâtissier State-recognized French professional qualification (CAP) in pastry arts, taught in 8 or 9 months, covering fundamental French pastry techniques, creams, doughs, classic French specialties, and delicate petits fours. Eligible for CPF funding.
• CAP Chocolatier-Confiserie State-recognized French professional qualification (CAP) in chocolate and confectionery arts, covering professional skills for working with chocolate and sugar to create bonbons, pastries, confections, and artistic pieces.
• CAP Glacier Fabricant State-recognized French professional qualification (CAP) in ice cream making, 8 months of training covering fundamental ice cream techniques, production, and glacery savoir-faire, with 2 months of professional internships. Records a 100% success rate.
• Online Learning Program First 100% online pastry program from École Ducasse offering fully flexible learning from 3 to 6 months, covering French pastry techniques and fundamentals remotely.
• Professional Development Short Courses Catalog of 2–3 day professional development courses covering specialized pastry and culinary techniques — gluten-free/no-added-sugar bûches, petits gâteaux trends, entremets and artistic finishing, ice cream technology, sous-vide, plant-based cuisine, galettes, and natural cooking philosophy — taught by named MOFs and World Champions including Sandrine Baumann-Hautin, Gabriel le Quang, Julien Dugourd, Luc Debove, Florence Lesage, Stéphane Augé, Mickaël Bolaingue, and Cyrille Van Der Stuyft. Priced at €1,428 per participant for 23-hour / 3-day courses.
• Corporate Training Programs Tailored corporate training programs delivered on campus or at client company sites, eligible for OPCO funding. Examples include the Western Culinary Elite Programme delivered for Sands China in partnership with Macao University of Tourism. Targeted at hotels, resorts, casinos, and hospitality companies seeking to upskill their culinary teams.

Quantifiable outcome

• 98% employability rate among graduates
• +6 more outcomes

Named customers3 records

Segments5 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Five partnerships are on record, tiered core and minor.

• Meet My MamacoreStrategic or Co-development Partner · 4 July 2026Meet My Mama, a Paris-based foodtech startup founded in 2017 supporting women from diverse immigrant backgrounds in transforming culinary talent into catering businesses, has partnered with École Ducasse for advanced culinary training. The partnership enables Meet My Mama's chefs to access École Ducasse's world-class culinary programs, enhancing their skills in French culinary arts and pastry.
• Sommet EducationcoreStrategic or Co-development Partner · 9 June 2026IIHM (International Institute of Hotel Management) established a strategic alliance with Sommet Education, connecting Indian hospitality students to globally recognized institutions including Glion, Les Roches, and École Ducasse. This provides access to scholarships, international learning pathways, and industry networks for Indian students seeking global hospitality careers.
• Macao University of TourismminorStrategic or Co-development Partner · 20 March 2026Sands China partnered with Macao University of Tourism to deliver the Western Culinary Elite Programme at École Ducasse culinary school in France. Macao University of Tourism serves as the local academic partner coordinating the program with Sands China's workforce development initiative.
• Sands ChinaminorStrategic or Co-development Partner · 20 March 2026Sands China operates integrated resorts across Macao and runs workforce development programs for its employees. As part of its talent development initiatives, Sands China sent employees to the Western Culinary Elite Programme conducted at École Ducasse culinary school in France, in partnership with Macao University of Tourism.
• Sommet Education (Parent Group)coreOthersÉcole Ducasse is operated under the Sommet Education group, which also manages Glion Institute of Higher Education and Les Roches. Sommet Education has introduced new business solutions to revolutionize the hospitality sector, focusing on upskilling management professionals and integrating advanced technology across its network of institutions.

Scale indicators9 records

Recent moves2 records

Expansion highlights5 records

Direct peers

• Culinary Institute of America (CIA): The CIA is a leading US-based culinary school offering associate and bachelor's degrees in culinary and pastry arts, plus continuing education. Both schools compete for the same international student demographic seeking premium culinary credentials, and both emphasize hands-on training, world-class faculty, and strong alumni placement into top restaurants.
• Auguste Escoffier School of Culinary Arts: Auguste Escoffier School is a US-based culinary and pastry arts school with online and on-campus programs. Both schools offer pastry-focused programs and target career changers with flexible formats, though Escoffier has a stronger online presence and US market focus.
• Le Cordon Bleu: Le Cordon Bleu is the most direct competitor, offering globally recognized culinary and pastry arts diplomas across 30+ international campuses. Both schools compete head-to-head for high school leavers seeking French culinary credentials, career changers, and professional chefs pursuing continuing education, with similarly priced programs and Bologna-aligned degrees.
• Institute of Culinary Education (ICE): ICE is a New York-based culinary and pastry arts school offering diploma and degree programs with strong career placement outcomes. Like École Ducasse, ICE emphasizes small class sizes, hands-on training, and short-format professional programs targeted at career changers and aspiring chefs.
• Ferrandi Paris: Ferrandi Paris is a French culinary and hospitality school offering CAP, Bachelor, and professional programs. Both schools operate in the French culinary education ecosystem, target the same French/European student base, and offer comparable programs including French pastry arts and culinary diplomas.
• Basque Culinary Center: Basque Culinary Center is a Spain-based culinary school and research center offering degree programs in gastronomy and culinary arts. Both schools compete for international students seeking high-end culinary education, emphasize innovation and research, and target similar career-changer and professional segments.
• Ritz Escoffier School Paris: Ritz Escoffier School in Paris offers pastry and culinary workshops and longer programs under the Ritz Hotel brand. Both schools compete for the same French culinary student base, leverage luxury hospitality brand association, and offer short-format professional courses alongside longer diploma programs.

Emerging players

• Ballymaloe Cookery School: Ballymaloe is an Ireland-based cookery school famous for its 12-week certificate program and short courses. While smaller and more niche than École Ducasse, both schools emphasize hands-on training, small class sizes, and short-format professional programs for serious food enthusiasts and career changers.

Broad incumbents

• Glion Institute of Higher Education: Glion is a sister school within the Sommet Education group, specializing in hospitality management education rather than culinary arts. Both institutions share the Sommet parent, cross-refer students, and benefit from shared international development and corporate partnerships, though Glion's focus is management degrees rather than hands-on culinary training.
• Les Roches: Les Roches is another Sommet Education sister school offering hospitality and culinary management programs. Both institutions share corporate partnerships (e.g., IIHM alliance routes students to multiple Sommet brands) and back-office infrastructure, though Les Roches emphasizes broader hospitality management over pure culinary craftsmanship.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/channel/UCADVf3BOeV08q5Q2e9x-SJA
• Facebookfacebook.com/EcoleDucasse?locale=fr_FR
• LinkedInlinkedin.com/school/ecole-ducasse
• Instagraminstagram.com/ecole_ducasse
• TikToktiktok.com/@ecole_ducasse?lang=fr

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about École Ducasse