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Bachelor in Culinary Arts

Duration:

3 years

Including internships:

2 x 5 months

Specialization:

Culinary arts and management

Instruction language:

English

Campus

Paris Campus

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World's Best Culinary Training Institution

Introduction

Taught across six semesters, including two professional internships, this Bachelor program combines intensive culinary arts training with rigorous academic studies of business and management topics. You’ll graduate with an outstanding educational background, ready to become a leader in the hospitality and culinary industry, or to forge a path as an entrepreneur.

 

course structure*

Year 1
 

  • Semester 1 – Practice fundamentals - 20 weeks
  • Semester 2 – Internship I - 24 weeks

 

Year 2
 

  • Semester 3 – Advanced Practice - 20 weeks
  • Semester 4 – Internship II - 24 weeks

 

Year 3
 

  • Semester 5 – Management I - 15 weeks 
  • Semester 6 – Management II - 15 weeks

*In the interest of continuous improvement, the content of our programs may change.

Success stories

Thanks to my training at École Ducasse I acquired a strong culinary background that I would never have got in another culinary school, I think. That knowledge is crucial to build the foundation of your career. The Bachelor in Culinary Arts helped me in that, when I am in the kitchen, I feel comfortable and I can work faster and more efficiently than if I had a basic training. I’m really proud of that.

 

Egis Rasiukas

Bachelor in Culinary Arts’ student

Culinary skills

Your culinary journey through this Bachelor program starts with learning the fundamentals; then continues through advanced practice before culminating in two semesters of master classes

In the first semester you will learn fundamental techniques in culinary and pastry arts, working in small classes under the instruction of our highly qualified, expert chef-instructors. You will also learn contemporary cuisine and become immersed in the world of restaurant operations.

 

Your first professional internship is followed by a semester devoted to advanced practice. Again, in small classes, you will develop your skills in various types of cuisine, including Mediterranean, bistro, gastronomic and healthy & natural.

 

A second professional internship enables you to test your accumulated skills, before you reach the zenith of the program with two semesters of culinary master classes. These are taught alongside a two-part Innovation Lab that will give you a uniquely strong perspective on future gastronomic trends.

Ducasse

Business expertise

Soft skills and business acumen are equally vital to success in the food service industry. So this Bachelor program includes a complete portfolio of academic courses dedicated to business and management topics.

 

Across four academic semesters you will study subjects including:

 

. Food technologies

. F&B Manager

. Purchasing & supply chain

. Financial & managerial accounting

. Business English & communications

. Food science & nutrition

. Concept design, architecture & engineering

. Digital marketing, social media & sales

. Entrepreneurship & business models

. Project management

 

Your academic studies culminate in the completion of a Bachelor Business Project, where you will create your own food service concept and develop a business plan to bring it to market.

Ducasse

Internships

Two, 24-week professional internships are crucial components of this Bachelor program. Working in a real-world food and beverage environment enables you to experience a full range of practical and operational challenges. It is an education that cannot be replicated in the classroom.

 

Examples of establishments offering internship positions include:

 

. Ducasse Paris

. Potel et Chabot

. Guy Savoy

. Dorchester Collection

. Maison Pic

Ducasse

Career Opportunities

You will complete this Bachelor program having gained expertise in both culinary arts techniques and business/management theory; together with two significant periods of real-world professional experience on your resume.

 

Job and career opportunities for our Bachelor graduates include (but are not limited to):

 

. Entrepreneur

. Restaurant manager

. F&B manager

. Events and catering manager

. Franchise manager

. Product development manager

. Manager in the food industry

. Culinary consultant

 

Ducasse

Admission Requirements

For more information on Admission requirements please contact us.

 

High school diploma

18 years minimum at the end of the first semester

IELTS > 5.0

 

What to do after bachelors in culinary arts?

When you’ve completed your Bachelor in Culinary Arts at École Ducasse, you’ll be heading out into the world with expertise in culinary techniques, business theory and management. This in-demand combination of skills opens your future up to diverse career pathways in F&B and beyond.

Common careers include restaurant manager, F&B manager, events and catering manager, product development manager, and culinary consultant. You’ll also be perfectly positioned to launch your own business, equipped with the knowledge and real-world experience (from your internships) to become a successful entrepreneur.
 

Intake dates and fees

Next intake


September 07, 2020


Fees
 

Year 1

Year 2

Year 3

Total TTC €

Application fees

Year 1

200*

Year 2

Year 3

Total TTC €

200

Registration fees

Year 1

1,000 *

Year 2

Year 3

Total TTC €

1,000

Tuition fees

Year 1

15,000

Year 2

15,000

Year 3

15,000

Total TTC €

45,000

Learning resources

Year 1

1,580

Year 2

750

Year 3

610

Total TTC €

2,940

Food and Beverage prepaid

Year 1

1,400

Year 2

1,400

Year 3

2,400

Total TTC €

5,200

Total €

Year 1

19,180

Year 2

17,150

Year 3

18,010

Total TTC €

54,340

* Non-refundable

 Please contact us for more information on the fees and to discuss finance and payment options 

Campus

Paris Campus 

 

Address

 

16-20 avenue du Maréchal Juin, 92190 Meudon, France

 

Location

 

The new flagship campus of École Ducasse in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital.
 

view more

course structure*

Culinary skills

Your culinary journey through this Bachelor program starts with learning the fundamentals; then continues through advanced practice before culminating in two semesters of master classes

In the first semester you will learn fundamental techniques in culinary and pastry arts, working in small classes under the instruction of our highly qualified, expert chef-instructors. You will also learn contemporary cuisine and become immersed in the world of restaurant operations.

 

Your first professional internship is followed by a semester devoted to advanced practice. Again, in small classes, you will develop your skills in various types of cuisine, including Mediterranean, bistro, gastronomic and healthy & natural.

 

A second professional internship enables you to test your accumulated skills, before you reach the zenith of the program with two semesters of culinary master classes. These are taught alongside a two-part Innovation Lab that will give you a uniquely strong perspective on future gastronomic trends.

Ducasse

Business expertise

Soft skills and business acumen are equally vital to success in the food service industry. So this Bachelor program includes a complete portfolio of academic courses dedicated to business and management topics.

 

Across four academic semesters you will study subjects including:

 

. Food technologies

. F&B Manager

. Purchasing & supply chain

. Financial & managerial accounting

. Business English & communications

. Food science & nutrition

. Concept design, architecture & engineering

. Digital marketing, social media & sales

. Entrepreneurship & business models

. Project management

 

Your academic studies culminate in the completion of a Bachelor Business Project, where you will create your own food service concept and develop a business plan to bring it to market.

Ducasse

Internships

Two, 24-week professional internships are crucial components of this Bachelor program. Working in a real-world food and beverage environment enables you to experience a full range of practical and operational challenges. It is an education that cannot be replicated in the classroom.

 

Examples of establishments offering internship positions include:

 

. Ducasse Paris

. Potel et Chabot

. Guy Savoy

. Dorchester Collection

. Maison Pic

Ducasse

Career Opportunities

You will complete this Bachelor program having gained expertise in both culinary arts techniques and business/management theory; together with two significant periods of real-world professional experience on your resume.

 

Job and career opportunities for our Bachelor graduates include (but are not limited to):

 

. Entrepreneur

. Restaurant manager

. F&B manager

. Events and catering manager

. Franchise manager

. Product development manager

. Manager in the food industry

. Culinary consultant

 

Ducasse

Admission Requirements

For more information on Admission requirements please contact us.

 

High school diploma

18 years minimum at the end of the first semester

IELTS > 5.0

 

What to do after bachelors in culinary arts?

When you’ve completed your Bachelor in Culinary Arts at École Ducasse, you’ll be heading out into the world with expertise in culinary techniques, business theory and management. This in-demand combination of skills opens your future up to diverse career pathways in F&B and beyond.

Common careers include restaurant manager, F&B manager, events and catering manager, product development manager, and culinary consultant. You’ll also be perfectly positioned to launch your own business, equipped with the knowledge and real-world experience (from your internships) to become a successful entrepreneur.