International Programs 2018

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1 International Programs 2018 EXCELLENCE IN PRACTICE

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3 Summary DUCASSE EDUCATION P. 5 CULINARY ARTS PROGRAMS P. 7 BACHELOR IN CULINARY ARTS P. 9 CULINARY ARTS DIPLOMA P. 11 SUPERIOR CULINARY ARTS DIPLOMA P. 13 PASTRY ARTS PROGRAMS P. 15 BACHELOR IN FRENCH PASTRY ARTS P. 17 FRENCH PASTRY ARTS DIPLOMA P. 19 SUPERIOR FRENCH PASTRY ARTS DIPLOMA P. 21 FRENCH CHOCOLATE AND CONFECTIONNERY ARTS P. 23 FRENCH BAKERY ARTS P. 25 FRENCH PASTRY CAMPUS P. 27 DUCASSE EDUCATION PEDAGOGICAL COMMITTEE P. 29 PRACTICAL INFORMATION P. 31 3

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5 Ducasse Education 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 handson 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 5

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7 Culinary Arts Programs 7

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9 Bachelor in Culinary Arts 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. FOR High school students Young students who want to reorient their studies in Culinary Arts YEAR 1 DISCOVER Master the Culinary and Pastry Arts fundamental techniques Develop produce and industry knowledge Learn efficient supply and cost management 5-MONTH INTERNSHIP 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 CAMPUS Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan Argenteuil, France YEAR 2 YEAR 3 + 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 THE DUCASSE EDUCATION SIGNATURE 5-MONTH INTERNSHIP END-OF- STUDIES PROJECT TUITION FEES Year 1: 12,000 Year 2: 11,800 Year 3: 11,800 Philosophy of Excellence Active teaching methods and highly qualified faculty members Internships in the Ducasse Education network DURATION 3 years (6 semesters) 9

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11 Culinary Arts Diploma 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. 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 CAMPUS Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan Argenteuil, France TUITION FEES 19,200 Including: Theory Handbook Recipes Uniform & Knife set Taxes 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 DURATION 8 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 11

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13 Superior Culinary Arts Diploma 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 26 th 2016 and published on the Official Journal on October 4 th 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 CAMPUS Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan Argenteuil, France TUITION FEES 15,500 Including: Theory Handbook Recipes 2 Chef jackets Taxes 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 DURATION 6 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. 13

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15 Pastry Arts Programs 15

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17 Bachelor in French Pastry Arts 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. FOR High school students Young students who want to reorient their studies in Pastry Arts YEAR 1 DISCOVER Master the Pastry Arts fundamental techniques Develop produce and industry knowledge Learn efficient supply and cost management 5-MONTH INTERNSHIP 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 YEAR 2 + MASTER Practice advanced techniques in Pastry Arts Innovation and new trends in Pastry Arts Learn management and marketing fundamentals adapted to pastry shops concepts + 5-MONTH INTERNSHIP English French INTAKES March 5, 2018 September 3, 2018 YEAR 3 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 END-OF- STUDIES PROJECT CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France TUITION FEES Year 1: 10,300 Year 2: 10,800 Year 3: 10,800 THE DUCASSE EDUCATION SIGNATURE Philosophy of Excellence Active teaching methods and highly qualified faculty members An Internships Department to guide students during school years DURATION 3 years (6 semesters) 17

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19 French Pastry Arts Diploma 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. 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 INSTRUCTION LANGUAGE English DATES From March 12 to August 10, 2018 From November 26, 2018 to May 10, 2019 CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France CLASS TYPE 80% hands-on 20% theory 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 INCLUDES 5.5-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 TUITION FEES 19,700 All taxes included 19

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21 Superior French Pastry Arts Diploma 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 worldrecognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized followup. FOR Pastry professionals Pastry Arts Graduates PRE-REQUISITE 18 years old minimum Upon application approval Diploma in Pastry Arts or significant industry experience in Pastry INSTRUCTION LANGUAGE English DATES From May 14 to July 6, 2018 From August 13 to October 05, 2018 CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France CLASS TYPE 80% hands-on 20% theory 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 INCLUDES 2-month intensive training consisting of 254 hours Hands-on training in pastry laboratories Applied theory and food hygiene French language courses 1-month optional internship in a French establishment (additional administrative processing fee) TUITION FEES 9,200 All taxes included 21

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23 French Chocolate and Confectionnery Arts Master the fundamentals of chocolate and confectionery arts through a 2-month intensive professional training. You will learn and apply professional s essential techniques to produce chocolate, 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. FOR Serious enthusiasts Entrepreneurs Career-switchers Pastry, culinary or hospitality students and professionals willing to specialize in chocolate arts PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English DATES From May 14 to July 6, 2018 From August 13 to October 05, 2018 CLASS TYPE 80% hands-on 20% theory MODULES Chocolate Confectionery Chocolate-based pastries Artistic chocolate and sugar pieces Buffet preparation and final exam THE PROGRAM INCLUDES 2-month intensive training consisting of 256 hours Hands-on training in pastry laboratories Applied theory and food hygiene French language courses 1-month optional internship in a French establishment (additional administrative processing fee) CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France TUITION FEES 8,100 All taxes included 23

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25 French Bakery Arts 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. FOR Serious enthusiasts Entrepreneurs Career-switchers Pastry, culinary or hospitality field students and professionals willing to specialize in bakery arts PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English DATES From May 14 to July 6, 2018 From August 13 to October 05, 2018 CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France CLASS TYPE 80% hands-on 20% theory 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 THE PROGRAM INCLUDES 2-month intensive training consisting of 258 hours Hands-on training in bakery laboratories Applied theory and food hygiene French language courses 1-month optional internship in a French establishment (additional administrative processing fee) TUITION FEES 8,100 All taxes included 25

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27 French Pastry Campus 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. FOR Serious enthusiasts Entrepreneurs Career-switchers Culinary students willing to extend their knowledge to pastry arts PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English DATES From May 22 to July 13, 2018 From July 16 to September 7, 2018 CLASS TYPE 90% hands-on 10% theory 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 THE PROGRAM INCLUDES 2-month intensive training consisting of 258 hours Hands-on training in pastry laboratories Applied theory and food hygiene French language courses 1-month optional internship in a French establishment (additional administrative processing fee) CAMPUS École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux, France TUITION FEES 8,100 All taxes included 27

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29 Ducasse Education Pedagogical Committee A school driven by talented professionals: Cyril LANREZAC - CEO Ducasse Education Ex 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 Director Meilleur 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 He won the prestigious «Un des Meilleurs Ouvriers de France» culinary competition in He is Technical Director at the Lycée Hôtelier de Blois since 1998, and joined Ducasse Education Pedagogical Committee in Dimitri AMOUROUX - Director of Pedagogy Following 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 He joined Ducasse Education in 2012 and became the Director of Pedagogy. Philippe GOLLINO - Dean of Culinary Arts Philippe 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 Arts Having 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 He joined Ducasse Education in 2010 and became Dean of Pastry Arts, in September

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31 Practical information APPLICATION PROCESS For detailed information, please contact our International Recruitement & Admissions Department: international@ducasse.com Tel : +33 (0) INSURANCE AND VISA REQUIREMENTS It 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. TUITION Tuition fees are valid for 2018 and do not include the accomodation. GENERAL TERMS & CONDITIONS OF SALE Available upon request. OUR CAMPUSES IN FRANCE Centre de Formation Alain Ducasse 41 rue de l Abbé Ruellan Argenteuil France École Nationale Supérieure de Pâtisserie Château de Montbarnier Yssingeaux France 31

32 Ducasse Education International Recruitment & Admissions Department international@ducasse.com Tel : +33 (0) Crédits photos : Pierre Monetta, Luc Olivier A Ducasse Education Publication All rights reserved.