Pastry diploma
Ecole Ritz Escoffier
An exceptional training program to master the art of French pastry-making.
Diploma in culinary arts
Enroll at the Ecole Ritz Escoffier, one of the top culinary arts schools in France, for an intensive Qualiopi-certified training program combining French cuisine and pastry making. The professional course takes place in Paris, international capital of gastronomy, and aims at excellence in the culinary arts. Taught in French and consecutively translated into English, the curriculum is designed to help you put a food industry project into action. That may be retraining for a certificate, setting up a bakery, opening a restaurant or joining a brigade of Chefs.
In 2024: 4 students trained, 96,25% attendance rate, 100% examination pass rates.
For all disability-related requests, please contact us on 01 43 16 30 50.
Our culinary arts diploma
28 weeks / 840 hoursOur Culinary Arts Diploma is a 28-week certification program designed to teach you the foundations of classic French cuisine and pastry. Organized into six progressive levels, each validated by practical tests, this course teaches you the methods used by a professional Chef. It also enables you to perfect your skills, and familiarize yourself with both the demands of high-end gastronomy and the realities of restaurant business management.
A program in 6 levels
14 weeks 420 jours
€ 42,500 TTC€ 35,417 HT
This training course includes three levels dedicated to learning the basics of French cuisine and pastry-making and is designed for beginners whether enthusiasts, aspiring professionals or those changing careers.
The culmination of a path to excellence
At the end of the advanced levels, each student invents two signature creations developed under the supervision of the school's Chefs. This final project reflects the culinary style, skills and precision acquired throughout the apprenticeship. Presented in bite-sized portions, the two signature dishes are unveiled at a celebratory buffet at the Ritz Paris in the presence of the students' families and teaching staff. This key moment marks the end of the training program, demonstrating true mastery in both French cuisine and pastry-making. It’s a credible springboard for a career in the culinary industry in Paris and abroad.
The three kitchens
Cuisine Coquelin
Up to 8 participants
Cuisine Réjane
Up to 8 participants
Melba pastry laboratory
Up to 8 participants
Real-world learning
Our culinary arts program is punctuated by hands-on experience. On the program: trips to the market with the Chefs, meetings with artisans and presentations by food industry professionals on the exceptional techniques on which the reputation of French gastronomy rests. Depending on availability and the student’s level, an internship of up to six months may be possible, including less than two months in the Ritz Paris kitchens, alongside Chef Jérôme Legras or Pastry Chef. This unique opportunity, which is subject to scheduling constraints, extends the learning process with practical experience of the demands of a culinary business.
Our alumni share their experiences
A solid foundation in cuisine and pastry-making that opens up fresh perspectives
"After a career in economics, I decided to devote myself to cooking – so I enrolled in the Ecole Ritz Escoffier. What I discovered there greatly exceeded my expectations. Exacting training, of course, but also personalized teaching, attentive support and a multicultural class. It was a truly privileged environment in which the passion for the profession makes itself felt at every moment. The rigorous attention to method, the precision of technique (even those you think you've already mastered, like the knife!) and the richness of the exchanges are all factors that have transformed my vision of the profession. Today I'm in charge of catering at a hotel in Santiago, and planning to open my own bakery in the near future.”
Pedro Fernandez Valdes, class of 2023
A springboard to pastry-making excellence
"I've always loved both pastry-making and cooking. So it was only natural that, having studied patisserie and worked in a 5-star hotel, I was keen to continue my training - this time at the Ecole Ritz Escoffier. A complete diploma, with highlights such as the collective creation of a buffet for our graduation ceremony. Achieving this opened up a well of emotion and pride for our graduating class! As the weeks went by I refined my technique, learned to get the most from exceptional ingredients and dream up desserts fit to grace the greatest houses. Today, I'm continuing my creative adventure in Greece, where I'm developing seasonal pastries inspired by the lessons learned at the Ritz Paris."
Themis Oikonomidis, class of 2020
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