March 2024
3.5 years
Sofia, Bulgaria + Paris, France
3 paid international work placements
ACF, WACS, NAVET
This unique Bachelor Track brings together the culinary expertise of HRC Culinary Academy and École Ducasse, two of the most admired names in gastronomic education. You’ll spend your first two years with HRC before switching to École Ducasse Paris Campus to complete your Bachelor’s degree.
Your curriculum combines intensive, hands-on culinary training with rigorous academic studies of business and management topics. This delivers an exceptionally well-rounded skill set that will open up endless career opportunities as well as providing a perfect foundation for your entrepreneurial endeavors.
Throughout this program you will undertake three paid work placements in three different countries, broadening your cultural horizons while delivering a wealth of real-world industry experience that will set you apart from other culinary arts graduates.
HRC Culinary Academy is the premier educational institution of its kind in Eastern Europe. Established in 2008, HRC Academy has trained hundreds of aspiring chefs, from over 40 countries. We are the first school in the European Union accredited by the American Culinary Federation.
Our teaching is entirely in English, with a focus on practical skills, and applied by world-renowned chefs. We are proud to offer paid internships at some of the finest hotels and restaurants in Europe and the USA, where our students have the chance to obtain knowledge and skills.
École Ducasse’s mission is to transmit French gastronomic excellence to students at all levels of experience and know-how. In its teaching, it endeavors to convey the culinary savoir-faire and expertise of its founder and guiding light, Alain Ducasse – a pioneer in recognizing the value of living and eating well.
The three schools in France – Paris Studio, Paris Campus, and École Nationale Supérieure de Pâtisserie – are joined by international schools in the Philippines, India, and Thailand; all of them committed to sharing their passion for gastronomy.
HRC Culinary Academy and École Ducasse offer an integrated 3.5 year Bachelor’s degree in a modular design, which delivers enhanced practical skills and business/entrepreneurial expertise. Teaching across all semesters is 100% in English.
Practical sessions are taught in specialized kitchen labs at HRC’s campus in Sofia and École Ducasse’s campus in Paris, both of which offer state-of-the-art chef training facilities.
Through hands-on classes under expert supervision, you will develop a comprehensive knowledge of both classic and modern cooking techniques while also learning to adapt to the unique demands of the professional kitchen environment.
What you learn on campus is supplemented by two professional internships and one work placement. After your first semester you will have the opportunity to complete a 6-month internship at a high-end culinary establishment in Europe. After your second semester in Sofia you’ll undertake a one-year paid internship at a 5* luxury hotel or high-end restaurant in the USA. Your final work placement sits between semesters 5 and 6 and provides a practical immersion in a partner establishment of École Ducasse.
Throughout the program, and especially in your fifth and sixth semesters with École Ducasse, your practical training is accompanied by academic classes that will teach you about the business beyond the kitchen, focusing on key topics such as talent management, marketing, financial performance management, sustainability, and much more.
Upon successful completion of the program you will be awarded a Bachelor’s degree from École Ducasse, joining a combined alumni community that now numbers over 10,600 individuals.
HRC Culinary Academy and École Ducasse offer an integrated 3.5 year Bachelor’s degree in a modular design, which delivers enhanced practical skills and business/entrepreneurial expertise. Teaching across all semesters is 100% in English.
Practical sessions are taught in specialized kitchen labs at HRC’s campus in Sofia and École Ducasse’s campus in Paris, both of which offer state-of-the-art chef training facilities.
Through hands-on classes under expert supervision, you will develop a comprehensive knowledge of both classic and modern cooking techniques while also learning to adapt to the unique demands of the professional kitchen environment.
What you learn on campus is supplemented by two professional internships and one work placement. After your first semester you will have the opportunity to complete a 6-month internship at a high-end culinary establishment in Europe. After your second semester in Sofia you’ll undertake a one-year paid internship at a 5* luxury hotel or high-end restaurant in the USA. Your final work placement sits between semesters 5 and 6 and provides a practical immersion in a partner establishment of École Ducasse.
Throughout the program, and especially in your fifth and sixth semesters with École Ducasse, your practical training is accompanied by academic classes that will teach you about the business beyond the kitchen, focusing on key topics such as talent management, marketing, financial performance management, sustainability, and much more.
Upon successful completion of the program you will be awarded a Bachelor’s degree from École Ducasse, joining a combined alumni community that now numbers over 10,600 individuals.