Major Program in Pastry Arts

About our classes

Discover the pinnacle of pastry excellence with the Major Program in Pastry Arts, a transformative 14-month professional diploma (32 weeks of immersive, structured training + 6-month internship) that immerses you in the exquisite world of French pastry and boulangerie. Inspired by the vision of Chef Alain Ducasse, this comprehensive curriculum masterfully fuses timeless traditional techniques with contemporary innovation, guiding you from foundational doughs, creams, and classic entremets to advanced aesthetics, chocolate artistry, Viennoiseries mastery, vegan/gluten-free adaptations, Asian-inspired creations, and entrepreneurial leadership in pastry management.
70% hands-on practice

20% demonstrations & lectures

10% fieldwork and project work

Regular guest chefs, supplier visits, and market immersion

Upon completion of the Major Program in Pastry Arts, students will be able to:

• Master fundamental and advanced pastry techniques, including French pastry, bakery, viennoiseries, chocolate, confectionery, and frozen desserts.

• Apply professional kitchen standards, including hygiene, safety (HACCP), equipment usage, and efficient production workflow.

• Create a wide range of pastry and bakery products such as entremets, tarts, plated desserts, boutique cakes, and artistic showpieces with consistency and precision.

• Incorporate modern pastry trends, including vegan and gluten-free applications, Asian-inspired flavors, and contemporary presentation styles.

• Execute professional chocolate and confectionery work, including tempering, molding, pralines, bonbons, and decorative elements.

• Design and develop pastry menus and concepts with an understanding of costing, creativity, and market needs.

• Demonstrate leadership, teamwork, and communication skills in professional kitchen and service environments.

• Apply entrepreneurial knowledge to develop pastry and bakery business concepts and career pathways.

Intake

September 2026 – October 2027 

Total Hours: 800 hrs

Duration: 32 weeks of immersive, structured training + 6 month internship

(5 days a week) Monday to Friday , 8:00 am – 1:00 pm

Hours per day: 5

Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.

Remark: Participants should be at least 18 years old at time of application

Certificate of completion by Ecole Ducasse Nai Lert Bangkok

The listed price is inclusive of

• 3 student uniforms
• Cooking Equipment
• Pastry Equipment
• Application fees

Installment options available — please contact our LINE Official Account for details.

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.