HRC x École Ducasse International Bachelor Track

Next start date

March 2024


3.5 years


Sofia, Bulgaria + Paris, France


3 paid international work placements

Accredited by:


HRC x École Ducasse International Bachelor Track

Detailed Overview

Two locations, 2 diplomas. Endless opportunities

HRC Culinary Academy has established a partnership with Ducasse Education – a leading global organization of professional and pre-professional Culinary and Pastry Arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.

HRC and Ducasse

Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.

Two campuses are established in France: the Centre de Formation Alain Ducasse, specialized in culinary arts and pastry for restaurants, and the Ecole Nationale Supérieure de Patisserie, which has been the leading professional Pastry and Bakery Arts school in France for more than 30 years.

Why choose this International Bachelor Track?

Learn with two world class institutions

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 semesters at HRC’s campus in Sofia before switching to École Ducasse Paris Campus to complete your Bachelor’s degree.

Open up a world of career choices

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.

Experience three professional working environments

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.

Introducing HRC Culinary Academy and École Ducasse

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.

At École Ducasse, our mission is to transmit French gastronomic excellence to students at all levels of experience and know-how. In our teaching, we endeavor to convey the culinary savoir-faire and expertise of our founder and guiding light, Alain Ducasse – a pioneer in recognizing the value of living and eating well.

Our 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.

Details about the International Bachelor Track

Program Overview

Ducasse Bachelor's
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 three professional internships. 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 some 10,600 individuals (10K+ ED & 600+ HRC).

Entry requirements

Minimum age of 18.

Diploma for a successfully completed secondary education.

Working knowledge of English. (B1 level is a good start).

Foodie by heart and a future chef by attitude!

Passion for gastronomy and the hospitality industry.

If you would like to discover more about the Admission process, please click here.

Please note: to be eligible for admission to École Ducasse you must have successfully completed your Associate Degree in Culinary Arts at HRC Culinary Academy and be able to provide proof of completion of 2 internships.


Next starting dates

March 2024

September 2024

Application deadlines

Applications are open all year round; however, depending on your citizenship and visa status there might be some delay. We advise:

  • Holders of EU/EEA passports to submit their application no later than 15 working days before the start of the program.
  • Non-EU passport holders to submit their application no later than 90 working days* before the start of the course.

*Please note that there are different procedures that apply for an individual to obtain their visa. Thus, the period could be longer than 90 days. In these rare cases, applications might be delayed until the next intake.

Admission process

Step 1

Fill in the application form.

Step 2

We will get in touch with you to give you additional information and answer your questions.

Step 3

You need to book an appointment for an online interview. We would like to have a friendly chat to understand your proficiency in English and learn more about why you choose to study at HRC Culinary Academy and École Ducasse.

The Interview fee is EUR 50.

Admissions for the Ducasse Bachelor track

HRC Culinary Academy graduates are eligible for direct entry into semester 3 of the Bachelor in Culinary Arts Program. Upon the successful completion of just 2 academic semesters and a work placement, they will be awarded a Bachelor in Culinary Arts from Ecole Ducasse.

To be eligible, HRC Culinary Academy applying students must:

HRC Culinary Academy is the only educational partner in the world where graduates have this amazing fast-track option for a bachelor’s degree at France’s top culinary institute. This amazing bachelor’s opportunity is yet another example of the high-quality education offered at HRC.


Course disciplines

Semester 1

22 weeks

  • Nutrition
  • Kitchen Hygiene & Safety
  • Kitchen Theory
  • Kitchen Laboratory Class
  • Teamwork & Communication Skills – The Power of Teamwork in the Kitchen: Nurturing Collaboration and Cooperation

Semester 2 (Professional Internship 1)

HRC will arrange a paid professional work placement of 6 months in a top-rated restaurant or hotel in Europe. You will get a chance to practice hands-on skills and techniques you’ve learned during your first semester on campus.

Semester 3

24 weeks

Working at the Sofia campus on-site restaurant Talents, you will create and execute themed menus, daily specials, and costing budgets under the supervision of trained Chef instructors.

You will practice techniques taught in the advanced cooking modules, such as:

  • Molecular cuisine
  • Plating techniques
  • Advanced Pastry techniques
  • Advanced Cooking Techniques

You will also learn more about aspects such as business ethics and sustainability, F&B operations and table service, restaurant kitchen operation and management, leadership skills, and more.

Sem 4 (Professional internship 2)

52 weeks

HRC will organize a paid professional work placement of 12 months in a top-rated restaurant, hotel or resort in the United States. It provides an opportunity to practice your skills, learn different kitchen procedures and grow your network while being exposed to American culture.

Semester 5

24 weeks

Advanced Practice I

  • Contemporary Cuisine
  • Natural and Healthy Cuisine
  • New Trends and Alternative Gastronomy Pastry Arts Fundamental Techniques
  • Immersion and On-stage Professional Situation

Academic Courses

  • F&B Business Landscape and Economics
  • F&B Management
  • Marketing Fundamentals
  • IT Tools
  • Sustainability Practices in Operations I
  • Business English and Communication
  • French Course

Global Work Experience

24 weeks

This 24-week professional internship will see you working in a real-world food and beverage environment, enabling you to experience a full range of practical and operational challenges. It is an education that cannot be replicated in the classroom.

Semester 6

24 weeks

Advanced Practice II

  • Luxury Hotel and Resort Cuisine
  • “Haute Couture” Cuisine

Academic Courses

  • Entrepreneurship Initiation
  • Sustainability Practices in Operations II
  • Design of the Sales and Production Areas
  • Financial and Managerial Accounting
  • Talent Management and HR Processes
  • Business Law and Legal Risk
  • Strategy and Business Models
  • Marketing New Trends
  • Financial Performance Management
  • Business Game/Final Project
HRC and Ecole Ducasse teachers

Your Chef-instructors

Viktor Svetoslavov

Viktor Svetoslavov

Chef Viktor started his studies at the HRC Academy after years of professional experience, turning his passion for culinary arts into his career path. He trained at the Grand Hotel Huis ter Duin, a luxury hotel with Michelin restaurant in Noordwijk, the Netherlands. Afterwards he spent a year at the Sea Island Resort Golf and Spa in Georgia, USA. His culinary experience also includes positions in Bulgaria and in the Kempinski group in Germany. Chef Viktor is a well-rounded professional with an additional degree in Marketing and Management and has a proven track record in human resources management, and business operation management. Chef’s favorites are Artisan bread making.

Viktorija Baltutyte

Viktorija Baltutyte

Having graduated our culinary academy (HRC Culinary Academy) she has a vast international experience in the hospitality industry since 2013! Victorija has worked in numerous highly regarded kitchens across the globe! So far her journey has brought her back to Sofia where she develops her professional and personal skills at Nikolas0/360, where she is the sous-chef! Together with her team they hold prizes such as "Best Restaurant" in Bulgaria 2017, Best Signature Cuisine 2017, 2018 and multiple other awards. In 2015 she aces the 1st place for the best Pastry chef in a culinary competition organised by the American Culinary Federation! Victorija is passionate about bold flavors and experimenting in the kitchen! One of her main strives is to promote women being chefs as she believes that in a male-dominated field, female chefs find the best way to get ahead is to support one another!

Lyuben Koychev

Lyuben Koychev

Chef Lyuben Koychev started his culinary journey at the young age of 14 in his hometown – Gabrovo. After graduating from high school, he joined HRC Culinary Academy and head-started his international culinary career in restaurants around the Netherlands, Belgium, and Croatia. For the past 6 years he was managing the culinary team of MasterChef Bulgaria for 3 years and another 3 years, as Chef Viktor Angelov`s right hand and culinary coordinator of Hell`s Kitchen Bulgaria. He was also a Head Chef of the restaurants Andre by Andre Tokev and Chef`s by Viktor Angelov. He has a passion for exotic spices, flavors, and unique ingredients. Chef Koychev is now an Executive Chef of Talents Restaurant, sharing his knowledge and passion for food with the 3rd semester students of HRC Culinary Academy.

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