École Ducasse

Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.

Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.


CAP Chocolatier - Confiseur

Our CAP Chocolatier - Confectioner allows you to acquire a nationally recognized professional qualification in a shorter period of time than a traditional CAP. This intensive 8-month training provides hands-on instruction in the arts of chocolate making and French confectionery and builds essential academic knowledge. Resolutely turned towards technical skills, our Chocolatier-Confectioner CAP allows you to acquire professional expertise and to work with chocolate and sugar in order to create a wide range of products, such as chocolate candies, pastries, confectionery and artistic pieces.

  • Duration
    8 months
  • Location
    École Ducasse – École Nationale Supérieure de Pâtisserie
  • Cost
    12 990 €



The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Haute-Loire region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts. Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere.

Paris Campus

The new École Ducasse flagship campus occupies a purpose-built 5,000 sq. m space in Meudon – an affluent Parisian suburb just 10km from the heart of France’s capital. As a state-of-the-art center for culinary education, the Paris Campus incorporates four technical areas for introductory culinary training, plus two for professional culinary training. The campus also features technical areas for pastry and bakery training, a sensory analysis room, and two restaurants that will be open to the public.

Success Stories

Marion Baralon

You learn a great deal at the Ecole Nationale Supérieure de Pâtisserie, from the technical skills required for the chef trade, which form the basis of our expertise, to soft skills such as being disciplined and conscientious. If you are willing to work hard, at this school you can make really fast progress and forge a successful career.

Marion Baralon
CAP Pâtissier’s alumni and Pastry Chef instructor at ENSP

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