Sommet Education has announced the launch of its new Parisian campus for culinary school Ecole Ducasse.

The new Ecole Ducasse Paris campus in France has been created in conjunction with the partner institution Ducasse Développement.

The new campus will provide training in culinary and pastry arts. Swiss organisation Sommet Education is a leading network of higher education schools, with prestigious campuses located across the globe.

The HEIs provisions include specialist training in hotel management, customer experience, and the culinary and pastry arts. Ecole Ducasse will include a 5,000 sqm space, located in the area Meudon-la-Forêt, just 10km from the centre of Paris.

New Ecole Ducasse Paris campus will include an initiation restaurant open to the public

Sommet revealed that the campus will have a bar and initiation restaurant, which will be open to the public.

The interior design was created by Jouin Manku, an agency that has created the likes of the renowned Alain Ducasse restaurant at the Plaza Athénée.

The campus will also include nine laboratories (with specialist equipment for the culinary arts, pastry, baking, chocolate and icecream), seven classrooms, a sensory analysis room and a knowledge centre.

Chef Alain Ducasse has expressed his anticipation for the new campus’ first intake of students.

“With the opening of the Paris Campus, we are pursuing an essential mission that I believe is one of the most beautiful in the world: preparing the next generation and training leaders.

“This mission consists of transmitting excellence, respect for produce and seasonality, as well as the ability to recover from difficult contexts, all driven by a strong focus on perpetual reinvention.”

Programs on offer include a degree in Culinary Arts and French Pastry Arts

The programs that the campus will offer to its students include a three-year Bachelor’s degree in Culinary Arts and French Pastry Arts, training courses for professional chefs, a number of Diploma programs and several Essentials programs, which provide re-training opportunities for individuals seeking a career change.

Elise Masurel, Managing Director at Ecole Ducasse, spoke about the benefits this will bring to the global culinary scene into its future.

“Chef Alain Ducasse’s philosophy infuses our educational vision and the way we approach culinary and pastry transmission on a daily basis.

“Our primary objective is to train extremely well-rounded chefs with a very contemporary culinary vision, unique expertise and interpersonal skills, combined with outstanding technical know-how and a strong entrepreneurial culture.”

Josephine Walbank is a reporter for Global Education Times (GET News) with a focus on education in the UK, Asia-Pacific, and Americas, and student experience and lifestyle news.

Josephine is an experienced journalist who previously served as the Editor-in-Chief of The Falmouth Anchor. She is also the former Deputy Editor of Voices, the Falmouth & Exeter Students’ Union’s publication, and has written for various food and lifestyle publications.

You can reach her at

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