Online Professional Certificate in French Pastry Arts

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Online Professional Certificate in French Pastry Arts

Early Admission pricing until 26 Jan 2026 Starts 9 Feb 2026
€1.740,00 €2.900,00

VAT Exemption - article 261 4. 4° a of the CGI

Earn a professional certificate in pastry arts from the world’s largest dedicated French Pastry Arts school

What's Included

  • 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
  • 6 months access
View the modules
Online Professional Certificate in French Pastry Arts
Online Professional Certificate in French Pastry Arts
Online Professional Certificate in French Pastry Arts
Online Professional Certificate in French Pastry Arts

Refine your skills in French Pastry arts across 8 expert-led modules

Ice Cream and Frozen Desserts

Ice Cream and Frozen Desserts

Frozen Lemon, Milk Chocolate & Peanut Popsicles , Vanilla Strawberry Vacherin
Starts: February 09, 2026
10-13 hours
English (video in French with English dubbing and subtitle options)
Allen Cartignies
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Plated Desserts

Plated Desserts

Mango Jelly, Royal Icing & Oriental Sorbet , Raspberry & Citrus
Starts: February 09, 2026
10-13 hours
English (video in French with English dubbing and subtitle options)
Claude Ducrozet
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Yeasted and Laminated Yeasted Doughs

Yeasted and Laminated Yeasted Doughs

Brioche Nanterre, Brioche Tête, Plain Croissant, Pain au Chocolat, Croissant with raspberry compote
Starts: February 09, 2026
10-13 hours
English (video in French with English dubbing and subtitle options)
Julien Métais
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Chocolate and Confectionary

Chocolate and Confectionary

Framed Raspberry Ganache, Pear Fruit Jelly, Soft Vanilla Caramel
Starts: February 09, 2026
10-13 hours
English (Video in French with English dubbing and subtitle options)
Julien Métais
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Biscuit based cakes

Biscuit based cakes

Strawberry Fraizier, Chocolate Royal , Black Forest Cake
Starts: February 09, 2026
10-13 hours
English (Video in French with English dubbing and subtitle options)
Fanny Le Duff
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Puff pastry

Puff pastry

Palmiers, Apple Turnovers, Frangipane Galette
Starts: February 09, 2026
10-13 hours
English (Video in French with English dubbing and subtitle options)
Samuel Fremaux
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Choux Pastry

Choux Pastry

Chouquettes, Vanilla Éclair, Paris-Brest
Starts: February 09, 2026
10-13 hours
English (Video in French with English dubbing and subtitle options)
Simon Vey
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Shortcrust pastries

Shortcrust pastries

Bourdaloue Tart, Linzer Tart , Apple Tart , Lemon Meringue Tart
Starts: February 09, 2026
10-13 hours hours
English (Video in French with English dubbing and subtitle options)
Chef Luc Debove
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Professional Certificate

Online Professional Certificate in French Pastry arts

€1.740,00 €2.900,00
Starts 9 Feb 2026
  • 6 month access
  • 8 modules included (26 recipes)
  • Live Q&A sessions with chefs
  • Assessment by École Ducasse chefs
  • Flexible submission deadlines 
  • Earn an Online Professional Certificate in French Pastry Arts
  • 80-104 learning hours in total

Can't make this intake? Join the waiting list

More questions or buying for a business? Get in touch

Fully flexible, assessed and with
live chef interaction

Lessons are recorded with chef interaction through message forums and live drop-in sessions.

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.
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
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.
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 every 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 .
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 Online Professional Certificate in French Pastry Arts

Students that purchase the Professional Certificate will work to earn an Online Professional Certificate in French Pastry Arts.

You can share your online certificate on your CV and 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

  1. 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.
  2. Once your cohort is confirmed week commencing 26 January you will be fully enrolled on the program starting 9 February 2026
  3. 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 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

Buying for a business?

If you’re a business who would like to buy multiple programs please contact us using the form below for information on how we can help

Contact us

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. 

Learn more