SUPERIOR CULINARY ARTS DIPLOMA

SUPERIOR CULINARY ARTS DIPLOMA

«I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how with all young people craving for learning, career-changers and professionals willing to strengthen their skills, with a single motto in mind: excellence in practice.» DUCASSE EDUCATION At the roots of DUCASSE Paris, are the passion for culinary and pastry arts, and the desire to reveal the original taste of products, to exalt their flavors, and to satisfy our guests. Driven by the vision of Alain Ducasse, our 8 divisions express the commitment of our teams, who bring our passion for taste to life, in France and abroad. Since its inception, DUCASSE Education contributes to the transmission of our French savoir-faire and knowledge in culinary and pastry arts. Today, we are a leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards, forged through decades of practice and experience. DUCASSE Education passes on the highest culinary and pastry industry standards with its comprehensive hands-on training programs, that emphasize practical learning of techniques with precision, innovation, and rigorous skills-based methodology. ALAIN DUCASSE 2 3

CENTRE DE FORMATION ALAIN DUCASSE CAMPUS Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan, 95100 Argenteuil Since its inception in 1999, the school s mission is to transmit the genuine and committed philosophy of our founder. Respecting the products and the seasonality while being a trendsetter are the foundations of our culinary spirit. Located only 20 minutes from Saint-Lazare Station, it benefits from the capital s overflowing energy and its extraordinary professional environment. DURATION: 6 MONTHS (867 HOURS) Dedicated to Culinary Arts graduates and Chefs who want to enrich their know-how, this intensive advanced skills program provides the standards expected at top international establishments. Acquire the highest level of expertise for every specialty in the professional kitchen, from cold kitchen preparations to advanced techniques applied to catering concepts. 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. FOR LANGUAGE OF INSTRUCTION Alternating skills-building classes (447 hours) and practical experience (420 hours) in an establishment part of DUCASSE Education s network Intensive training Hands-on training in culinary laboratories Applied theory Associated skills Testing: written and practical exams Field trips 85% of hands-on training 15% of theory Small groups of 10 participants. Unique teaching methods to benefit from a personalized follow-up, efficient learning and optimized teaching Culinary School graduates Culinary professionals with 2-3 years of experience English A 12-week internship in alternance with courses CONDITIONS OF ADMISSION 18 years old minimum Diploma in Culinary Arts or 2-3 years professional culinary experience 4 Upon application approval 5

CENTRE DE FORMATION ALAIN DUCASSE MODULES PART I MODULE 1 Culinary essentials review 5 days Review main basics of Alain Ducasse cuisine Cook broths, jus and other bases like soup or specific stuffing Prepare a large range of sauces and condiments MODULE 7 Hotel catering 8 days Apply techniques based on international fundamental recipes Cook recipes adapted for a buffet or a cocktail Prepare hotel breakfast and brunch TEST MODULE 2 Tradition - Evolution 10 days Recognize and reinterprete French Cuisine Classics Work towards a new vision of classic French brasserie and bistros Cook recipes for hotels in a modern style MODULE 3 Sous-vide technology 5 days Prepare a wide range of produce with sous-vide technique Vegetables, meat, poultry, fish and shellfish Use innovative tools to cook: Vapo-saveur, Gastrovac, low temperature cooking, etc. MODULE 4 Catering and banqueting 3 days Prepare a wide range of produce adapted for banqueting service Vegetables, meat, poultry, fish and shellfish Know the difference between a classic recipe and a banqueting recipe TEST PART 3 MODULE 8 Information technology and computer skills 2 days Create simple formats in Word and Excel using basic functions Master essential IT tools to organize and schedule working tasks MODULE 9 Business administration and management 5 days Define main cost principles in a restaurant and manage cost control Prepare purchase orders Participate in the development of a quality-control policy MODULE 10 Communication and team management 2 days Adopt the proper behaviour depending on the situations Communicate efficiently with the team and strengthen the cooperation Apply basic techniques of management TEST AND FINAL EXAM PART 2 Field trips MODULE 5 New trends 8 days Create high level street-food dishes Prepare finger food and snacks using new trends and new presentation Apply techniques and use specific products from different countries MODULE 6 Nature 7 days Prepare recipes with the central approach : «Simple, Healthy and Tasty» Cook with less salt, fat and sugar and give added value to vegetables and legumes Use nutrients in a balanced way 6 7

CENTRE DE FORMATION ALAIN DUCASSE TRAINING MATERIAL & EQUIPMENT PROVIDED Teaching material: Theory Handbook and recipes Uniform: Two DUCASSE Education chef jackets, toques PRACTICAL INFORMATION DATE & TUITION FEES 2019 Date: From September 2, 2019 to March 12, 2020 Tuition Fees: 15,500 Including: VAT, uniform, teaching material and daily tastings during culinary courses Excluding: Accommodation and transportation Liability and health insurances, valid passport and appropriate visa are required by all participants. METHODOLOGY Hands-on workshops Understand, memorize, duplicate, practice and 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 and apply them to recipes Master and validate techniques with the Instructor Chef s test Theory classes Assimilate, summarize and synthesize new knowledge. Classes will allow students to: Benefit from interactive classes with the Chef Instructors & peers Extend knowledge with individual or group research work Learn applicable management and business administration skills through case studies Use multimedia support to synthesize information Practical internship Mandatory internship in alternance with the courses in an establishment part of DUCASSE Education s network Exams and grading Three preliminary exams last 2-3 days to evaluate understanding and monitor student progress Final exam consist of written quizzes, hands-on practical tests and juried meal preparation All grading follows a Pass/Fail system 8 9

CONTACT Recruitment and Admissions Department Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan 95100 Argenteuil, France +33 (0)1 34 34 03 38 international@ducasse.com Follow us on Facebook Linkedin Youtube Instagram DUCASSE Education is a founding member of the Conférence des Formations d Excellence au Tourisme 10

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