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Online Pastry Essentials
Earn a professional certificate in pastry arts or purchase modules individually to refine your skills
This online pastry course is an early release developed to gather feedback and refine the program. By joining as a member of our initial cohort, you’ll help us improve the overall learning experience.
Purchase modules individually or take a full Online Professional Certificate in French Pastry Arts
Can't make this intake? Join the waiting list
More questions or buying for a business? Get in touch
Purchase modules individually to refine your skills or purchase all modules to take a full Online Professional Certificate in French Pastry Arts
Lessons are recorded, with chef interaction through live drop-in sessions and message forums.
Can’t make this intake? Join the waiting list
Fully flexible, assessed and with
live chef interaction
Lessons are recorded with chef interaction through message forums and live drop-in sessions.
Photo submissions of your recipes will be graded by École Ducasse pastry chefs who will provide feedback on where to make improvements if necessary, allowing you to refine your work.
You can ask questions and get feedback from École Ducasse pastry chefs during bi-monthly, live, drop-in sessions.
Weekly submission windows mean you can submit your work at any week during your access duration
Access discussion forums for each module you're enrolled on as well as recipe books, tips and tricks sheets and excellence checklists to ensure you meet the École Ducasse standard.
Earn an École Ducasse certificate
Share your online certificate on your CV and LinkedIn profile
If you choose to purchase an individual module you will work to earn an online certificate from École Ducasse
Students that purchase the Professional Certificate will work to earn an Online Professional Certificate in French Pastry Arts on the successful completion of their program.
The program is designed for English-speaking learners.
While the video lessons were originally filmed in French to capture the chefs’ authentic teaching style, every lesson includes clear English subtitles and high-quality English dubbing options.
The learning platform, live Q&A sessions, written feedback, and discussion forums are all in English, so you can easily follow along and participate.
All downloadable materials, including recipes, are also provided in English.
Prior to the program start date you will be sent log in details to an online learning platform which you will use to access all lessons and live sessions.
Learning is delivered through clear, structured recorded video lessons for every recipe in your module(s). Each recipe includes a step-by-step walkthrough and short quizzes that reinforce the essentials.
You will document your progress with photos and submit for assessment. Chefs review what you submit and return specific guidance to strengthen your technique.
Live Q&A drop-in sessions with chefs give you direct access when you want clarification. You also gain access to forums for your modules opening up ongoing conversations with chefs and the wider community.
For each recipe you will receive practical resources, including a downloadable recipe book and École Ducasse Excellence checklists.
Seeking to refine their skills through Chef feedback and assessment and earn an online certificate from a world-renowned pastry school.
Perfect for amateurs and home bakers eager to refine their skills and learn world-class pastry techniques from some of the world’s best pastry chefs
The live sessions will give you the chance to ask questions and receive feedback directly from the pastry chefs hosting them. Each session will run for about an hour in a drop-in format.
They will take place twice a month on Fridays, French local time, in the morning and afternoon, to accommodate different time zones. You will receive the full schedule at the start of your program.
Attendance will be optional and will not count toward your certificate.
For each recipe, you’ll be asked to take photos at specific stages—these will be outlined at the start of the recipe—and upload them to the learning system.
Once submitted, your work will be reviewed by a pastry chef, who will confirm whether you have passed or failed and provide written feedback and suggestions for improvement.
We will aim to review and return any work submitted before Friday each week by the following Friday.
If you wish, you may resubmit your work based on this feedback at any time during your access period.
There are no fixed deadlines, except for a final submission deadline two weeks before the end of your access period. This ensures there is enough time for grading to be completed and your certificate issued before the program ends.
The program is designed to be completely flexible. There are no fixed submission dates, only a final submission deadline two weeks before the end of your access period. This allows enough time for grading and for your certificate to be issued.
Live Q&A sessions with the pastry chefs are held twice a month throughout your access period. These sessions are optional, and you can join as many or as few as you wish.
Within your access period and before the final submission deadline, you can progress through the program entirely at your own pace—completing it as quickly or as gradually as you prefer.
Because this is the first run of the program, we want to make sure every learner has a strong learning experience. To do this, each program or module must meet a minimum number of participants before it can run.
The minimum cohort size is five learners for a module and five learners for the Online Professional Certificate in French Pastry Arts.
If your program does not reach this minimum number, it will not run. You will be contacted during the week commencing 26 January and issued a full refund or the option to switch to another module that is running . Learn more about our Early Admission Refund policy.
Early admission means you’ll be joining the very first cohort of this new program. The program is being offered at a reduced rate for this initial intake to help us gather feedback and make refinements for future versions.
You’ll still receive teaching from world-class pastry instructors and, upon successful completion, an official online certificate from École Ducasse.
Because this is the first run, final cohort numbers are not yet certain. If the minimum number of participants isn’t met, the program may be cancelled, and you’ll receive a full refund.
This early admission offer is available for a limited time and applies only to this first intake, making it the only opportunity to access the program at this reduced rate.
Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen.
Most items can be substituted with what you already have at home, provided they perform a similar function and allow you to complete each step safely and accurately.
Below is a sample list of equipment suggested for all modules in the Online Professional Certificate in French Pastry Arts, beyond what would typically be found in a standard home kitchen.
To view the equipment required for specific modules only, please refer to the individual module pages.
You will receive a full, detailed equipment list upon enrollment.
Below are examples of the ingredients included in the recipes of all modules in the Online Professional Certificate in French Pastry Arts, beyond what would typically be found in a standard home kitchen.
To view the ingredients required for specific modules only, please refer to the individual module pages.
You will receive a full list of ingredients for each recipe at the start of each module when you log in to the learning system.
Video lessons and live Q&A sessions delivered by École Ducasse Pastry Chefs
World Champion, European Champion, French Ice Cream Champion, MOF ice cream
2nd place in the World Pastry Cup selection - Former chef at La Pyramide, 2 Michelin stars
Representative of France at the World Chocolate Masters
Former chef de partie at Marcon, 3 Michelin stars
Compagnon du Tour de France
Representative of France at the World Ice Cream Championship - Compagnon du Tour de France
Who is this program for?
Seeking to refine their skills with Chef feedback and earn an online certificate from a world-renowned pastry school.
Perfect for amateurs and home bakers eager to refine their skills and learn world-class pastry techniques from some of the world’s best pastry chefs
If you need more information before you commit reach out using the form below
What is 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.
Our two flagship schools in France are the ultra-modern Paris Campus and the iconic École Nationale Supérieure de Pâtisserie (ENSP).
The world’s largest campus dedicated to the pastry arts
For 40 years now, the École Nationale Supérieure de Pâtisserie (ENSP) has been the benchmark school, in France and internationally, for professionals in the arts of pastry-making, baking, chocolate-making, confectionery and ice cream.