Description
About our classes
Discover the pinnacle of pastry excellence with the Major Program in Pastry Arts, a transformative 12-month professional diploma (32 weeks of immersive, structured training + 4-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
Learning Outcomes:
- Culinary arts fundamental techniques
- French & Mediterranean cuisine
- Natural & vegetarian cuisine
- Hygiene & Restaurant Management
- Breakfast & Brunch techniques
- Wine & Sake basics knowledges & food pairing
- French pastry & bakery arts fundamentals
- Chocolate & confectionary
- Ice cream & sorbet
- Restaurant plated desserts
- Entremets & healthy desserts
- Canapes & buffets
- Travel cake & Petit-four
- French & Italian Bread
- French Viennoiseries
- Bakery snacking
Intake
January : 5 January – 29 May 2026
June : 1 June – 16 October 2026
Total Hours: 600
Duration: 20 weeks + Optional 3 months of internship
(5 days a week) Monday to Friday
Hours per day: 6
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.
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