Ecole Ducasse offers specialized engineering courses focused on culinary arts and food science. These programs blend technical expertise with creative culinary skills, preparing students for careers in food innovation, production, and management.
The curriculum covers topics like food chemistry, process engineering, and sustainability. Practical training is emphasized, with access to state-of-the-art kitchens and labs. Graduates gain industry-relevant skills, making them competitive in food manufacturing, R&D, and hospitality sectors.
Admission requires a background in science or engineering, with some programs tailored for professionals seeking advanced training. Ecole Ducasse’s global network provides opportunities for internships and collaborations with leading food brands.
