International Programs 2018 - Alain Ducasse Educationuk/pdf/2018/Alain_Ducasse... · culinary arts...

International Programs 2018

EXCELLENCE IN PRACTICE

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Summary

DUCASSE EDUCATION P. 5

CULINARY ARTS PROGRAMS P. 7BACHELOR IN CULINARY ARTS P. 9CULINARY ARTS DIPLOMA P. 11SUPERIOR CULINARY ARTS DIPLOMA P. 13

PASTRY ARTS PROGRAMS P. 15BACHELOR IN FRENCH PASTRY ARTS P. 17FRENCH PASTRY ARTS DIPLOMA P. 19SUPERIOR FRENCH PASTRY ARTS DIPLOMA P. 21FRENCH CHOCOLATE AND CONFECTIONNERY ARTS P. 23FRENCH BAKERY ARTS P. 25FRENCH PASTRY CAMPUS P. 27

DUCASSE EDUCATION PEDAGOGICAL COMMITTEE P. 29PRACTICAL INFORMATION P. 31

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From the award-winning culinary legend comes Ducasse Education, the 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.

Created in 1999, 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.

I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how to all people willing to strengthen their skills with a single motto in mind: excellence in practice

Alain Ducasse

“”

Ducasse Education

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Culinary Arts Programs

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THE DUCASSE EDUCATION SIGNATURE• Philosophy of Excellence• Active teaching methods and highly qualified faculty members• Internships in the Ducasse Education network

DURATION3 years (6 semesters)

FOR• High school students • Young students who want

to reorient their studies in Culinary Arts

PRE-REQUISITE• Holders of a French

general or technology baccalaureate, or equivalent.

• Be 18 years old or more at the end of semester 1

• Passed entrance examination.

INSTRUCTION LANGUAGE • English

INTAKES• March 5, 2018• September 3, 2018

CAMPUSCentre de Formation Alain Ducasse41 rue de l’Abbé Ruellan95100 Argenteuil, France

TUITION FEESYear 1: € 12,000Year 2: € 11,800Year 3: € 11,800

With the Bachelor in Culinary Arts, choose an educational path of excellence and acquire in 3 years the complete needed culinary know-how and management competencies to succeed in your career as a Chef, a Manager or an Entrepreneur in the international food service industry.

Bachelor in Culinary ArtsYE

AR 1

YEAR

2YE

AR 3

DISCOVER• Master the Culinary and Pastry Arts fundamental techniques• Develop produce and industry knowledge• Learn efficient supply and cost management

MASTER• Practice advanced techniques in Culinary Arts new trends

and superior Pastry Arts• Acquire Alain Ducasse philosophy and principles of innovation• Learn management and marketing fundamentals

CREATE• Participate in Business Games and develop skills in concepts

creation• Master R&D principles, creation process and advanced

management techniques• Perform in culinary design, photography and

communication tools usage

+

+

5-MONTH INTERNSHIP

5-MONTH INTERNSHIP

END-OF-STUDIES PROJECT

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CLASS TYPE• 80% hands-on• 20% theory

MODULES

• Cutting Methods Bases, Sauces & Condiments• Cooking Methods• Vegetables, Fruit & Cereals• Poultry, Meat & Game• Seafood & Shellfish• Basic Pastry Arts• Effective Communication• Management & Administration• Internship preparation• Practical real world internship in a restaurant

CULINARY SKILLS OBJECTIVES• Receive, perform quality control & store ingredients• Develop efficient time management & multi-tasking performance skills• Master preliminary food preparation techniques & knife skills• Master classic bases, sauces & condiments• Learn & practice fundamental cooking methods • Learn basic French pastry arts techniques• Plate & serve final food preparations

ASSOCIATED SKILLS OBJECTIVES• Comply with hygiene and safety regulations• Learn effective communication in the professional kitchen• Master use of professional equipment• Develop proper behavior in the professional kitchen• Develop skills to anticipate & administer an optimized menu• Learn general operations of a restaurant

DURATION8 months:

5 months consisting of 810 hours skills-building classes

• Applied theory & hands-on training in culinary laboratories• Associated skills• Testing: written & practical exams• Field trips

3 months of practical experience in a restaurant

FOR• Culinary school graduates• Culinary professionals• Career changers• Entrepreneurs

PRE-REQUISITE• 18 years old minimum• High school degree level• Upon application

approval

INSTRUCTION LANGUAGES • English• French

DATES

English Sessions • March 5 to November 9,

2018• September 3, 2018

to May 24, 2019

French Sessions• March 5 to November 9,

2018


TUITION FEES€ 19,200 Including: • Theory Handbook• Recipes• Uniform & Knife set• Taxes

Designed for entry-level professionals in the food-related services, the Culinary Arts Diploma provides the highest standards expected at premium establishments. Learn core culinary & associated skills. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Small group settings provide personalized, interactive and efficient training.

Culinary Arts Diploma

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Acquire the highest level of expertise for every specialty in the professional kitchen, from cold kitchen preparations to advanced culinary techniques applied to different catering concepts. Reinforce skills know-how in a real-world working environment through a monitored internship. Small group settings provide personalized, interactive and efficient training.

This training will award you the title of “Responsable en Cuisine Gastronomique” (1), NSF code 221T, level III (FR) and level 5 (EU) entered in the National register of professional Certifications by order of September 26th 2016 and published on the Official Journal on October 4th 2016.

Superior Culinary Arts Diploma

CLASS TYPE• 85% hands -on• 15% theory

MODULES

• Culinary Essentials review• Tradition-Evolution• Sous Vide & New Cooking Technologies• Catering & Banqueting• New Trends• Nature & Nutrition• Breakfast & Buffets• Information Technology & Computer Skills• Business Administration & Management• Effective Communication• Field trips• Practical real world internship in a restaurant

CULINARY SKILLS OBJECTIVES• Master advanced culinary techniques• Master equipment usage• Prepare your work station & oversee team stations• Learn effective time management• Comply with health & safety protocols• Accelerate the development of your culinary career

ASSOCIATED SKILLS OBJECTIVES• Learn nutrition & food science fundamentals• Develop effective communication & professional computer skills• Develop effective team management skills• Understand & apply operations management

DURATION6 months alternating skills-building classes and a 12-week internship. This practical real-world experience will took place in an establishment part of Ducasse Education’s network.

FOR

• Culinary Schools graduates

• Culinary Professionnals with 2-3 years experience

PRE-REQUISITE

• 18 years old minimum• Diploma in Culinary Arts

or• 2-3 years professional

culinary experience• Upon application

approval

INSTRUCTION LANGUAGE

English

DATES

• September 3, 2018 to March 8, 2019


TUITION FEES

€ 15,500 Including: • Theory Handbook• Recipes• 2 Chef jackets• Taxes

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Pastry Arts Programs

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With the Bachelor in French Pastry Arts, choose an educational path of excellence and acquire in 3 years the complete needed know-how and management competencies to succeed as an Entrepreneur - Pastry Chef.

Bachelor in French Pastry Arts

FOR

• High school students • Young students who want

to reorient their studies in Pastry Arts

PRE-REQUISITE

• Holders of a French general or technology baccalaureate, or equivalent.

• Be 18 years old or more at the end of semester 1

• Passed entrance examination.


• English• French

INTAKES

• March 5, 2018• September 3, 2018

CAMPUSÉcole Nationale Supérieure de PâtisserieChâteau de Montbarnier43200 Yssingeaux, France

TUITION FEES

Year 1: € 10,300Year 2: € 10,800Year 3: € 10,800

YEAR

1YE

AR 2

YEAR

3

DISCOVER• Master the Pastry Arts fundamental techniques• Develop produce and industry knowledge• Learn efficient supply and cost management

MASTER• Practice advanced techniques in Pastry Arts• Innovation and new trends in Pastry Arts• Learn management and marketing fundamentals adapted

to pastry shops concepts

CREATE• Participate in Business Games and develop skills in business

set-up and product development• Master R&D principles, creation process and advanced

management techniques• Perform in pastry design, photography and communication

tools usage

+

+

5-MONTH INTERNSHIP

5-MONTH INTERNSHIP

END-OF-STUDIES PROJECT

THE DUCASSE EDUCATION SIGNATURE• Philosophy of Excellence• Active teaching methods and highly qualified faculty members• An Internships Department to guide students during school years

DURATION3 years (6 semesters)

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Master the fundamentals of traditional French pastry arts with a 5.5-month intensive professional training. From the reception of produce to the production, conservation and packaging of pastries and viennoiseries, you will learn and master professionals’ essential techniques. A 2-month mandatory internship in a French establishment will complete your training to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

French Pastry Arts Diploma


MODULES

• Basic pastry doughs, tarts and tartlets• Choux pastry• Puff pastry• Leavened pastry doughs• Sponges and biscuits• Technical reinforcement• Petits-fours and cakes• Entremets• Viennoiseries and bakery• Plated desserts• Theme and wedding cakes• Chocolate• Revision, final exam and buffet preparation

THE PROGRAM INCLUDES5.5-month intensive training consisting of 661 hours

• Hands-on training in pastry laboratories• Applied theory and food hygiene• French language courses

2-month mandatory internship in a French establishment

FOR

• Culinary or hospitality students and professionals willing to develop a pastry arts expertise

• Entrepreneurs• Career-switchers

PRE-REQUISITE

• 18 years old minimum• Upon application

approval


English

DATES

• From March 12 to August 10, 2018

• From November 26, 2018 to May 10, 2019

CAMPUSÉcole Nationale Supérieure de Pâtisserie Château de Montbarnier 43200 Yssingeaux, France

TUITION FEES

€ 19,700All taxes included

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Upgrade your professional skills and acquire complex and modern pastry techniques through an intensive 2-month advanced training. Reinforce your know-how by mastering the right combination of tastes, textures and shapes to create high-quality pastries with elaborated techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized followup.

Superior French Pastry Arts Diploma


MODULES

• Signature Chef’s pastries and desserts• French pastries : between tradition and evolution• Modern tarts• Ice-creams and sorbets• Special event cakes• Chocolate and artistic piece• Sugar and artistic piece• Buffet preparation and final exam

THE PROGRAM INCLUDES2-month intensive training consisting of 254 hours


1-month optional internship in a French establishment (additional administrative processing fee)

FOR

• Pastry professionals• Pastry Arts Graduates

PRE-REQUISITE


approval• Diploma in Pastry Arts

or significant industry experience in Pastry


English

DATES

• From May 14 to July 6, 2018

• From August 13 to October 05, 2018


TUITION FEES


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Master the fundamentals of chocolate and confectionery arts through a 2-month intensiveprofessional training. You will learn and apply professional’s essential techniques to producechocolate, confectionery, chocolate-based pastries and artistic pieces. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

French Chocolate and Confectionnery Arts


MODULES

• Chocolate• Confectionery• Chocolate-based pastries• Artistic chocolate and sugar pieces• Buffet preparation and final exam




FOR

• Serious enthusiasts• Entrepreneurs• Career-switchers• Pastry, culinary or

hospitality students and professionals willing to specialize in chocolate arts

PRE-REQUISITE


approval


English

DATES




TUITION FEES


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Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

French Bakery Arts


MODULES

• Breads and viennoiseries (traditional, regional, special and garnished breads and viennoiseries)

• Regional cakes and desserts• Snacking and catering produce• Meilleur Ouvrier de France style breads• Buffet preparation and final exam


• Hands-on training in bakery laboratories• Applied theory and food hygiene• French language courses


FOR

• Serious enthusiasts• Entrepreneurs• Career-switchers• Pastry, culinary or

hospitality field students and professionals willing to specialize in bakery arts

PRE-REQUISITE


approval


English

DATES




TUITION FEES


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Discover and learn the fundamentals of traditional French pastry arts through a 2-month intensive professional training. From the preparation of basic doughs and creams to the creation of desserts, you will learn the professional’s essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

French Pastry Campus


MODULES

• Basic pastry doughs, tarts and tartlets• Choux pastry• Puff pastry• Leavened pastry doughs• Breads and viennoiseries• Chocolate• Modern entremets• Buffet preparation and final exam




FOR

• Serious enthusiasts• Entrepreneurs• Career-switchers• Culinary students willing

to extend their knowledge to pastry arts

PRE-REQUISITE


approval


English

DATES


• From July 16 to September 7, 2018


TUITION FEES


Ducasse Education Pedagogical Committee

A school driven by talented professionals:

Cyril LANREZAC - CEO Ducasse EducationEx Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel at ESSEC Business School in Paris. Cyril Lanrezac career spans a two-decade progression of academic and professional experience in the hospitality industry (Including 9 years with Accor Hotels) concentrated in the area of Operations Management, Revenue Management and Financial Control in high scale resorts, large business city hotels and multi property corporate support functions in various locations around the globe. Using those competencies since 2010 into the education field of Hospitality, Food & Travel. After an high school degree in Economics he graduated in 1994 with a Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris and then in 1997 from ESSEC CORNELL IMHI MBA in Hospitality Management.

Christophe QUANTIN - Academic DirectorMeilleur Ouvrier de France.Trained at the Lycée Hôtelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Chef Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious « Un des Meilleurs Ouvriers de France » culinary competition in 1993. He is Technical Director at the Lycée Hôtelier de Blois since 1998, and joined Ducasse Education Pedagogical Committee in 2013.

Dimitri AMOUROUX - Director of PedagogyFollowing a debut in the kitchens of prestigious establishments on the Riviera, Dimitri Amouroux enjoyed a career in culinary education in France and subsequently abroad. As a trainer and developer of programs and certifications, he became Academic Director of Culinary Arts at the Universidad de las Américas in Mexico in 2009. He joined Ducasse Education in 2012 and became the Director of Pedagogy.

Philippe GOLLINO - Dean of Culinary ArtsPhilippe Gollino began his career in 1990 in a number of Michelin-starred establishments on the Côte d’Azur. He joined Alain Ducasse in 1998 at “59 Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Le Louis XV - Alain Ducasse à l’Hôtel de Paris ” restaurant in Monaco. He was appointed Head Chef at the “Bar & Bœuf” restaurant before joining Ducasse Education in 2005, where he is the Dean of Culinary Arts.

Franck GEUFFROY - Dean of Pastry ArtsHaving learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck Geuffroy developed his restaurant Pastry Arts background before joining “Alain Ducasse au Plaza Athénée” restaurant as a pastry chef. His accolades include vice-Champion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Ducasse Education in 2010 and became Dean of Pastry Arts, in September 2015.

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APPLICATION PROCESSFor detailed information, please contact ourInternational Recruitement & Admissions Department:Email : [email protected] : +33 (0)1 34 34 03 38

INSURANCE AND VISA REQUIREMENTSIt is the student’s reponsibility to obtain health and liability insurances to cover illness and any accident or injury to self or third parties. Additionally, international students are responsible to obtain a valid visa through their local administration. A copy of insurances and visa will be asked before the beginning of the course.

TUITIONTuition fees are valid for 2018 and do not include the accomodation.

GENERAL TERMS & CONDITIONS OF SALEAvailable upon request.

OUR CAMPUSES IN FRANCE

Practical information

Centre de Formation Alain Ducasse41 rue de l’Abbé Ruellan

95100 ArgenteuilFrance

École Nationale Supérieure de PâtisserieChâteau de Montbarnier

43200 YssingeauxFrance

Ducasse EducationInternational Recruitment & Admissions Department

Email : [email protected] : +33 (0)1 34 34 03 38

www.ducasse-education.com

Crédits photos : Pierre Monetta, Luc OlivierA Ducasse Education Publication © 2017. All rights reserved.

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