Culinary Essentials - Alain · PDF fileCulinary Essentials For • Serious enthusiasts...
Transcript of Culinary Essentials - Alain · PDF fileCulinary Essentials For • Serious enthusiasts...
Culinary EssentialsFor• Serious enthusiasts• Culinary or hospitality school students• Career changers• Entrepreneurs
FOR
• Serious enthusiasts• Culinary or hospitality school students• Career changers• Entrepreneurs
PRE-REQUISITE
• 18 years old minimum
• Upon application approval
INSTRUCTION LANGUAGE
• English
• French
LOCATIONDucasse Institute Argenteuil, FRANCEDucasse Institute Paris, FRANCE
Culinary EssentialsDiscover the world of professional culinary artsDesigned specifically for those who want to explore the universe of top culinary arts, this professional skills initiation program introduces the most important foundations in culinary & pastry arts.
Learn and apply innovative techniques with simple recipes designed to reinforce skills know-how. Small group settings provide personalized, interactive and efficient training.
CLASS TYPE: 90% hands-on & 10% theory
DURATION: 2 months
7 weeks consisting of 280 hours skills-building classes• Applied theory & hands-on training in culinary laboratories• Associated skills• Testing: written & practical exams• Field trips
1 week : 40 hours of practical experience in a restaurant
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Receive, store & check goods
• Receive and check goods delivered • Store food by arrival order, at the right place and temperature
Organize yourself for better time management & multi-tasking performance
• Learn how to approach a recipe• Determine ingredients and material requirements• Organize your work station• Identify proper food-handling procedures and mise-en-place techniques
Acquire preliminary food preparation techniques & cutting methods for
• Vegetables, fruits and cereals • Herbs, spices and condiments • Fish, shellfish & crustaceans• Poultry and meat
Learn classic bases & sauces
• Prepare Ducasse-style stock, fumet, broth and jus• Acquire culinary bases: vegetable purees, soups, marinades, condiments • Prepare classic French sauces• Learn traditional Mediteranean and contemporary recipes
Learn fundamental cooking methods
• Sautéing & roasting• Poaching & steaming• Braising & confit• Grilling & frying
Learn French pastry arts fundamental techniques
• Use professional equipment and tools• Prepare essential doughs and creams• Bake, decorate and plate desserts• Make classic French pastries
Plate and serve final food preparations
• Taste, analyze and adjust culinary production• Select proper serving equipment• Plate dishes according to chef instructions • Apply modern presentation techniques
C U L I N A R Y S K I L L S O B J E C T I V E S
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CULINARY ESSENTIALS
Learn basic culinary vocabulary
• Gain knowledge of professional kitchen & cooking terminology • Apply correct usage of terms
Comprehend hygiene & safety protocols
• Understand hygiene and safety standard methods for food, equipment and premises
• Learn to process HACCP documents
Identify & properly use culinary equipment
• Work with professional tools and learn their functionality • Apply required equipment to specific recipes
Apply professional Code of Conduct
• Understand and respect professional kitchen hierarchy • Develop efficient group dynamic skills• Practice principles of professional behavior
Learn general restaurant operations
• Discover daily activities of a working restaurant
A S S O C I A T E D S K I L L S O B J E C T I V E S
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CULINARY ESSENTIALS
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P R O G R A M M O D U L E S
CULINARY ESSENTIALSModule 1 5 days
Basics of Cooking
Module 2 5 days
Vegetables & Cereals
Module 3 5 days
Poultry & Meat
Module 4 5 days
Fish, Shellfish & Crustaceans
Module 5 5 days
Fundamentals of French Pastry Arts
Module 6 5 days
Mediterranean Cuisine
Module 7 5 days
Practical real-world experience in a restaurantselected by Alain Ducasse Education
Module 8 5 days
Associated Course: Food Pricing & Cost Control Final Exam
Order of modules may change due to unforeseen schedule modifications
M E T H O D O L O G Y
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ALAIN DUCASSE EDUCATION innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.
Hands-on WorkshopsUnderstand, memorize, duplicate, practice & ultimately master techniques. Workshops will allow students to:
• Discover new techniques step-by-step with the Instructor Chef’s demonstration• Experiment techniques with the Instructor Chef’s assessment • Apply techniques to professional recipes • Master and validate techniques with the Instructor Chef’s test
Theory ClassesSummarize and synthesize new knowledge. Classes will allow students to:
• Build know-how during interactive classes with the Chef Instructor • Extend knowledge with individual or group research work
Practical Internship• Discovery internship during the program
Tests & Grading• Weekly module quizzes and hands-on practical tests evaluate understanding & monitor student progress• Final exam consists of a group meal preparation with jury evaluation
• Welcome Guide• Program Syllabus• Theory Handbook• All recipes• Uniform : Toque / 2 Alain Ducasse Education logo chef jackets / 1 pair of professional trousers / 1 pair of non-slip shoes• Knife set
T R A I N I N G M A T E R I A L & E Q U I P M E N T P R O V I D E D
Tuition: 10 900 €• Including: tax, training material, equipment, morning coffee & daily lunch• Excluding: accommodation and transportation• Liability & health insurrances, valid passport and appropriate visa are required by all participants
Dates for English session: June 29 to August 21, 2015Dates for French sessions: Please refer to our website at www.ducasse.com
T U I T I O N , F E E S & D A T E S
CULINARY ESSENTIALS
A Alain Ducasse Education Publication © 2014 All Rights ReservedPhoto Credits: Anne-Emmanuelle Thion - Pierre Monetta - Thomas Duval - Mathilde de l’Ecotais - David Bordes
FOR MORE INFORMATION & ENROLLMENT, CONTACT
Alain Ducasse Education
ALAIN DUCASSE EDUCATION
41, rue de L’Abbé Ruellan - 95100 Argenteuil France
Tel: +33 (0) 1 34 34 03 38 Email: [email protected]
www.ducasse.com