Save 20% per module by taking all 8 module when you enroll on the Professional Certificate in Pastry Arts
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Online Pastry Modules
Early Admission price until 26 Jan 2026
Starts 9 Feb 2026
Refine your skills in French Pastry Arts across your choice of 8 modules
Regular price
€390,00
Sale price
€273,00
per module
- Step-by-step recorded lessons for every recipe
- Live drop-in Q&A sessions with our pastry chefs
- Personalised feedback on your work
- Flexible learning and submission deadlines
- Earn an Online Certificate
Individual Modules
Purchase modules individually to refine your skills in your chosen area of French Pastry arts
Ice Cream and Frozen Desserts
Frozen Lemon,
Milk Chocolate & Peanut Popsicles ,
Vanilla Strawberry Vacherin
€273,00
€390,00
Plated Desserts
Mango Jelly, Royal Icing & Oriental Sorbet ,
Raspberry & Citrus
€273,00
€390,00
Yeasted and Laminated Yeasted Doughs
Brioche Nanterre,
Brioche Tête,
Plain Croissant,
Pain au Chocolat,
Croissant with raspberry compote
€273,00
€390,00
Chocolate and Confectionary
Framed Raspberry Ganache,
Pear Fruit Jelly,
Soft Vanilla Caramel
€273,00
€390,00
Biscuit based cakes
Strawberry Fraizier,
Chocolate Royal ,
Black Forest Cake
€273,00
€390,00
Shortcrust pastries
Bourdaloue Tart,
Linzer Tart ,
Apple Tart ,
Lemon Meringue Tart
€273,00
€390,00
Fully flexible, assessed and with
live chef interaction
Fully flexible, assessed and with live chef interaction
Your work will be assessed by École Ducasse pastry chefs
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.
Live Q&A sessions with École Ducasse pastry chefs
You can ask questions and get feedback from École Ducasse pastry chefs during bi-monthly, live, drop-in sessions.
Flexible assessment deadlines to fit with your schedule
Weekly submission windows mean you can progress through the program at your own pace.
Community support and comprehensive learning materials
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.
Frequently asked questions
What language is the program taught in?
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.
How is the learning delivered?
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.
Who is this program for?
Chefs and culinary school graduates
Seeking to refine their skills through Chef feedback and assessment and earn an online certificate from a world-renowned pastry school.
Passionate amateurs and home bakers
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
What happens in the Live Q&A sessions?
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.
How will I be assessed?
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.
How flexible is the program?
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.
What are the minimum cohort numbers?
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 process.
What does early admission mean?
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.
What equipment will I need to take the modules?
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.
- Baking tray
- Baking rack
- Bowls / mixing bowls
- Electric mixer
- Hand whisk
- Scales
- Thermometer (confectionery, electronic, or infrared)
- Saucepans (various sizes)
- Chinois / fine mesh strainer / sieve
- Ring molds
- Brioche molds
- Melon baller
- Pastry brush
- Piping bag with assorted tips (St. Honoré, 6 mm, 10 mm, 12 mm, 14 mm)
- Ruler
- Scissors
- Guitar sheets / acetate sheets (various sizes)
- Straight plate
- Cutters
- Ice-cream maker / churner (nice to have but not essential)
- Ice-cream/popsicle molds
- Popsicle sticks
- Sphere molds (3 cm and 2.5 cm)
- Stick blender / immersion blender
- Juicer
What ingredients will I need to take the modules?
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.
- White vinegar
- Vanilla pods
- Flour T65 / T45
- Cream powder
- Ground almonds
- Icing sugar
- Starch
- Cocoa powder
- Kirsch
- Dark chocolate
- Griottines (cherries)
- Frozen decoration cherries
- Milk chocolate
- Syrup
- Gelatin / gelatin powder
- Glucose powder
- White chocolate
- Nuts – almonds, hazelnuts, peanuts, pine nuts
- Hazelnut paste
- Bakers’ yeast
- Chocolate sticks
- Red food coloring
- Pectin
- Raspberry alcohol
- Citric acid
- Sorbet or ice-cream stabilizer / 64S stabilizer
- Cocoa butter
- Dextrose powder
- Fondant icing
- Orange blossom water
- Almond milk
Earn an École Ducasse certificate for your chosen module
When you choose to purchase an individual module you will work to earn an online certificate from École Ducasse.
You can share your online certificate on your CV or LinkedIn profile.
Lessons delivered by world-famous pastry chefs
Video lessons and live Q&A sessions delivered by École Ducasse Pastry Chefs
Luc Debove
World Champion, European Champion, French Ice Cream Champion, MOF ice cream
Fanny Le Duff
2nd place in the World Pastry Cup selection - Former chef at La Pyramide, 2 Michelin stars
Samuel Fremaux
Representative of France at the World Chocolate Masters
Simon Vey
Former chef de partie at Marcon, 3 Michelin stars
Julien Metais
Compagnon du Tour de France
Allan Cartignies
Representative of France at the World Ice Cream Championship - Compagnon du Tour de France
How the Early Admission works
- Pay your enrolment fee to secure your place on the first cohort at the advanced allocation pricing. Cohorts will only run if minimum numbers are reached.
- Once your cohort is confirmed week commencing 26 January you will be fully enrolled on the program starting 9 February 2026
- If the cohort does not run we will confirm and you will be issued a full refund. For more information please read our terms and conditions.
Who is this program for?
Chefs and culinary school graduates
Seeking to refine their skills with Chef feedback and earn an online certificate from a world-renowned pastry school.
Passionate amateurs and homebakers
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
Contact us for more information
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.