ÉCOLE DUCASSE

S1

PRACTICE
FUNDAMENTALS
(20 weeks)

S2

INTERNSHIP I
(24 weeks)

S3

ADVANCED PRACTICE
(20 weeks)

S4

INTERNSHIP II
(24 weeks)

S5

MANAGEMENT I
(15 weeks)

S6

INTERNSHIP III
(24 weeks)

Practice
Fundamentals
(412 hours)

• French Pastry Arts Fundamentals I &II
• Bases, stocks, jus, and sauces / cooking methods
• Vegetables & cereals
• Meat & poultry
• Aquatic products
• Pastry Arts
  Fundamental
  Techniques
• Contemporary
  Cuisine immersion on
  campus
• Restaurant
  immersion (table
  service)

Academic courses (96 hours)

• Food photography
• Food science & nutrition
• Professional communication
• French course

Advanced Practice
(354 hours)

• Pastry Arts Fundamental technics II
• Natural & healthy cuisine
• Contemporary cuisine
• Mediterranean Cuisine
• New trends & alternative gastronomy
• Immersion and on-stage professional situation

Academic courses (168 hours)

• F&B business landscape & economics
• F&B management
• Marketing Fundamentals
• IT tools
• Sustainability practices in operations I
• Business English & communication
• French course

Advanced Practice II
(130 hours) 

• Luxury Hotel & Resort Cuisine
• “Haute Couture” cuisine

Academic courses (264 hours)

• Entrepreneurship initiation
• Sustainability practices in operations II
• Design of the sales & production areas
• Financial & managerial accounting
• Talent management & HR processes
• Business law & legal risk
• Marketing new trends
• Financial performance management
• Strategy & business models
• Business game/final project

프랑스 혹은
해외 레스토랑에서
인턴십

S1

PRACTICE
FUNDAMENTALS
(20 weeks)

S2

INTERNSHIP I
(24 weeks)

S3

ADVANCED PRACTICE
(20 weeks)

S4

INTERNSHIP II
(24 weeks)

S5

MANAGEMENT I
(15 weeks)

S6

INTERNSHIP III
(24 weeks)

Practice
Fundamentals
(420 hours)

• French Pastry Arts fundamental techniques
  pastry arts
• Bakery, chocolate-making/confectionary and ice-cream making fundamental techniques
• Bistronomic desserts
• Tea-time and travel cakes
• French classics

Academic courses

• Food Technologies
• Food science and nutrition
• Professional communication
• English or French

Advanced Practice I
(336 hours)

• French Pastry Arts advanced techniques
• Bakery, chocolate-making/confectionary and ice-cream making advanced techniques
• Gastronomic desserts
• Modern entremets
• New trends

Academic courses

• F&B business landscape and economics
• F&B management
• Marketing fundamentals
• IT tools
• Food photography
• Business English and communication
• English or French

Advanced Practice II
(168 hours)

• Pastry masterclasses
• Artistic showpieces
• Innovation & development

Academic courses

• Entrepreneurship initiation
• Sustainability practices in operations
• Design of the sales and production areas
• Financial and managerial accounting
• Talent management and HR processes
• Business law and legal risk
• Marketing new trends
• Financial performance management
• Strategy and business models
• Final project