Cuisine diploma
Ecole Ritz Escoffier
Learn the techniques, skills and exacting standards of great French cuisine.
Pastry diploma
Open the door on the secrets of baking French pastries with the Ecole Ritz Escoffier. Whether you're an enthusiastic amateur pastry Chef or a professional adding new skills, this course will teach you the art of creating desserts and sweet treats as flavorsome as they are creative. Qualiopi-certified and supervised by a Chef, the three-level training program prepares you for the CAP practical exam. A complete curriculum to help you make pastry your career, whatever your background.
In 2024: 25 students trained,97,64% attendance rate, 100% examination pass rates.
For all disability-related requests, please contact us on 01 43 16 30 50.
Our pastry diploma
14 weeks / 420 hoursThis pastry training course takes you step by step from the fundamentals of French pastry-making and baking to the most sophisticated sweet creations. Based in Paris, our school is a true training center, combining the highest educational standards with tailor-made teaching, delivered in small groups by our pastry Chefs. Our training program is taught in French and consecutively translated in English by a culinary assistant interpreter. This program includes full preparation for the CAP practical exam.
A program in 3 levels
Duration: 14 weeks 420 hours
€ 22,000 TTC€ 18,333.34 HT
This training course includes three levels dedicated to learning the basics of French pastry-making and is designed for beginners whether enthusiasts, aspiring professionals or those changing careers.
Putting your new skills into practice
The final stage of the advanced level, the creation of pastry pieces, enables students to practice all the skills acquired during their training. Each student dreams up a signature creation, to be transformed into appetizers and integrated into a themed buffet designed as a team. From preparation to presentation, including safety and hygiene standards and workstation organization, this event puts into action all the pastry making techniques covered during the course. It’s a key moment to assert your personal identity as a pastry chef.
The three kitchens
Cuisine Coquelin
Up to 8 participants
Cuisine Réjane
Up to 8 participants
Melba pastry laboratory
Up to 8 participants
A complete course
Along the way, certain sequences take place outside the kitchen. Guest Chefs are also invited to talk about a specific skill, technique or approach. An outing is organized at the intermediate level, which may include a visit to a production site, a meeting with chocolate suppliers, exchanges with “Meilleurs Apprentis de France” chefs, or a tasting of the best pastries in Paris. Depending on the specific case and our availability, an internship of up to two months in the Ritz Paris kitchens may be possible. These special arrangements depend on the level of the students and our timetable, and form an integral part of the school's educational ethos. Once you've graduated in pastry-making, look into our French cuisine courses as well. These two programs will give you access to our culinary arts training, an opportunity to diversify your baking skills and broaden your scope of expertise.
Our alumni share their experiences
"An unforgettable experience"
"Pastries have been my passion since my childhood in Guadalajara, Mexico. This vocation began with a first certificate at the age of 14, followed by training at a French culinary school before pushing open the doors of the Ecole Ritz Escoffier in Paris, in 2020. This represented the culmination of my training, notable for the personal attention the Chefs paid to our development. Here, everything is organized in small groups for personalized follow-up. I learned fundamental techniques, but also developed my curiosity around pastry-making thanks to highlights such as chocolate workshops and lab visits. This unique experience gave me the confidence and tools to open my own pastry shop in Guadalajara shortly afterwards."
Regina Preciado, class of 2020-2021
"The elegance of method, the precision of the pâtissier's craft"
"One-time model, then barista in South Korea, I’ve managed to turn my passion for pastry-making into my profession, having decided to perfect my skills with a training course at the Ecole Ritz Escoffier in 2019. At this prestigious, inspirational place, I was able to discover every facet of the art of French dessert-making, to think about every ingredient, to understand every touch in the quest for the perfect finish. The support I received from the Chefs, their passion and their exacting standards, left a deep impression on me. This experience has shaped my vision of the profession. Today, I run my own pastry shop in Seoul, with the mission of passing on the elegance and precision of French pastries."
Youngrok Gong, class of 2019
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