Dates. Fees. Patrons INTERNATIONAL PROGRAMS 2019

Transcription

1 Dates INTERNATIONAL PROGRAMS 2019 Patrons Fees

2 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE Établissement d enseignement 2 supérieur privé 3

3 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS INTAKE September 2, 2019 Application deadline for European citizens: August 5, 2019 * Application deadline for non-european citizens: July 15, 2019 * You can download the application form and the terms of admission on: ducasse-education.com ensp-adf.com *In case you apply after application deadline, please contact 4 our Recruitment & Admissions Department 5

4 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS NET FEES 2019** YEAR 1 YEAR 2 YEAR 3 Registration fees* 1,000 Tuition fees 10,300 10,800 10,800 Equipment and uniform Educational material Total 12,200 11,400 11,200 *Registration fees are non-refundable 6 ** All fees are subject to evolution 7

5 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE BACHELOR IN FRENCH PASTRY ARTS PATRON 2019 ANGELO MUSA Hôtel Plaza Athénée s Executive Pastry Chef World Pastry Champion 2003 Un des Meilleurs Ouvriers de France (2007) From his very first steps, pastry seems like a forgone conclusion to Angelo Musa and became the love of a lifetime. Always growing stronger, his passion surely turned into an ardent quest, eager to learn and to magnify it. After his apprenticeship alongside Claude Bourguignon, Angelo Musa refined his knowledge and technical skills at Oberweis in Luxembourg. He then joined Pascal Caffet which eventually led him to win the titles of Pastry World Champion (2003), and Un des Meilleurs Ouvriers de France (2007). Driven by a thirst of knowledge and attention to details, competition represents for Angelo Musa a true driving force not only to master all the techniques in pastry, chocolate and sugarcraft, but also to explore and to lead to a genuine work of research and innovation. He puts all his work and skills acquired over the years to serve a pastry of taste and emotion. Way beyond a personal achievement, pastry rather relies on perseverance and devotion. Through his role as an international consultant, he has been thriving on passing on these core values to younger generations, professionals and his teams. 8 9

6 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY ARTS DIPLOMA SUPERIOR FRENCH PASTRY ARTS DIPLOMA Dates Including internship Dates Excluding optional internship March 11, 2019 October 4, 2019 May 13, 2019 July 5, 2019 November 25, 2019 July 3, 2020 August 12, 2019 October 4, 2019 Net Fees Net Fees 19,200 Including theory handbook, recipes, 2 chef s jackets, pastry tool kit Early Bird rates available. Contact us for more information : international@ensp-adf.com 9,200 Including theory handbook, recipes, 2 chef s jackets Early Bird rates available. Contact us for more information : international@ensp-adf.com 10 11

7 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH CHOCOLATE AND CONFECTIONNERY ARTS PROGRAM FRENCH BAKERY ARTS PROGRAM Date Excluding optional internship Date Excluding optional internship May 13, 2019 July 5, 2019 May 13, 2019 July 5, 2019 Net Fees Net Fees 8,100 including theory handbook, recipes, 2 chef s jackets, chocolate and confectionery tool kit Early Bird rates available. Contact us for more information : international@ensp-adf.com 8,100 including theory handbook, recipes, 2 chef s jackets, bakery tool kit Early Bird rates available. Contact us for more information : international@ensp-adf.com 12 13

8 ECOLE NATIONALE SUPÉRIEURE DE PÂTISSERIE FRENCH PASTRY CAMPUS Dates March 18, 2019 May 10, 2019 July 8, 2019 August 30, 2019 Net Fees 8,100 Including theory handbook, recipes, 2 chef s jackets, pastry tool kit Early Bird rates available. Contact us for more information : international@ensp-adf.com 14 15

9 CENTRE DE FORMATION ALAIN DUCASSE 16 17

10 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS INTAKE September 2, 2019 Application deadline for European citizens: August 5, 2019 * Application deadline for non-european citizens: July 15, 2019 * You can download the application form and the terms of admission on: ducasse-education.com *In case you apply after application deadline, please contact 18 our Recruitment & Admissions Department 19

11 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS FEES 2019** YEAR 1 YEAR 2 YEAR 3 Registration fees* 1,000 Tuition fees 12,000 11,800 11,800 Equipment and uniform Education material Total 14,200 12,700 12,400 *Registration fees are non-refundable 20 ** All fees are subject to evolution 21

12 CENTRE DE FORMATION ALAIN DUCASSE BACHELOR IN CULINARY ARTS PATRON 2019 GILLES GOUJON Fascinated by Chefs charisma, Gilles Goujon decided to become one of them at the age of 16. He began his apprenticeship and started his career in Beziers, before joining Le Moulin de Mougins (3 Michelin stars) where he perfected his art under his mentor Chef Roger Vergé. In 1987, he became second de cuisine at the Restaurant Le petit Nice in Marseille (3 Michelin stars) and joined l Escale, in Carry-le-Rouet, where he contributed to obtain their 2nd Michelin Star. He joined Marc Meneau (3 michelin stars at Saint Père-sous-Vézelay) then Claude Giraud (2 Michelin stars in Narbonne) before taking over with his spouse, l Auberge du Vieux Puits, in Fontjoncouse, in Aude, South of France. In 1996, Gilles Goujon won the title Un des Meilleurs Ouvriers de France and obtained his first star the year after, and his second one, in His personal cooking style finally recognized, the chef always in quest of excellence ensures that his belief, his passion, his obsession of taste and his commitment to local producers is felt in all his dishes. In 2010, the third star is the consecration and the recognition of his genuine and warm cuisine that made his table a success. His plates, full of delicacy, of personality and soul reflect detailed requirements and hard work. Chef Gilles Goujon continues his path towards achieving excellence by being ranked 9th on Les Grandes Tables du Monde, while keeping the friendly spirit that is the charm of L auberge du Vieux puits

13 CENTRE DE FORMATION ALAIN DUCASSE CENTRE DE FORMATION ALAIN DUCASSE CULINARY ARTS DIPLOMA SUPERIOR CULINARY ARTS DIPLOMA Title entered in the National Register of Professional Certifications (RNCP) Level III (FR) and Level 5 (EU) Dates Including internship Date Including internship March 4, 2019 October 31, 2019 September 2, 2019 March 12, 2020 September 2, 2019 May 14, 2020 Fees Fees 19,200 Including theory handbook, recipes, uniform & knife set, taxes Early Bird rates available. Contact us for more information : international@ducasse.com 15,500 Including theory handbook, recipes, 2 chef s jackets, taxes Early Bird rates available. Contact us for more information : international@ducasse.com 24 25

14 CONTACT Ecole Nationale Supérieure de Pâtisserie 125 allée du château de Montbarnier Yssingeaux, France +33 (0) DUCASSE Education is a founding member of the Conférence des Formations d Excellence au Tourisme Établissement d enseignement supérieur privé Our schools are registered Centre de Formation Alain Ducasse 41 rue de l abbé Ruellan Argenteuil, France +33 (0) international@ducasse.com 26 27

15 ducasse-education.com CRÉDITS PHOS : P. MONETTA, M. CELLARD, T. T.DHELLEMMES, A. MIQUEL / CRÉATION: SOINS GRAPHIQUES