DUCASSEDUCATION. Ducasse Chef de Partie Program. for culinary graduates & aspiring professional chefs

Transcription

1 DUCASSEDUCATION Ducasse Chef de Partie Program for culinary graduates & aspiring professional chefs CULINARY TRACK LEVEL 2 EXCELLENCE IN PRACTICE PROFESSIONAL SERIES

2

3 DUCASSEDUCATION FOR Culinary graduates Aspiring chefs DURATION 6 months PRE-REQUISITE Level 1 Certificate or Bachelor degree or Associate s degree or 2-3 years professional culinary experience ADMISSION Application approval by Pedagogical Committee MINIMUM AGE 18 INSTRUCTION LANGUAGE English CLASS TYPE 75% hands-on 25% theory CLASS SIZE 12 (maximum) Ducasse Chef de Partie Program CULINARY PRO LEVEL 2 Accelerate your culinary career by obtaining the Culinary Pro Level 2 Certificate. Designed specifically for ambitious graduates in culinary arts, practicing & experienced professionals in food-related services, this intensive advanced skills program provides the highest standards expected at top international establishments as a qualified Chef de Partie. Train with world-class Chef Instructors to learn the responsibilities of this important role responsible for running one particular area of the professional kitchen at any given time, as well as assisting the sous-chef and/or head chef. Mastery at this level will strengthen the foundations of your culinary skills portfolio as a serious professional. PROGRAM DESCRIPTION Acquire the highest level of expertise for every specialty in the professional kitchen--from cold kitchen preparation to advanced culinary techniques applied to different catering concepts. Learn associated skills, such as nutrition basics, information technology, principles of communication, effective team management, and fundamentals of operations management. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Reinforce skills know-how in a real-world working environment through a monitored internship. Small group settings provide personalized training. DURATION 6 Months (3-month skills-building training + 3-month internship) 400 total hours of course time consisting of 278 hours of applied theory & hands-on training 70 hours of associated skills (management, cost control, communication, information technology & field trips) 52 hours of testing (written & practical exams) 400 hours of practical experience in a Ducasse-network restaurant 3

4 CULINARY TRACK LEVEL 2 DUCASSECHEF DE PARTIE CULINARY SKILLS OBJECTIVES Master Culinary Techniques Master preparation & mise-en-place techniques for all ingredients Perform & perfect cooking methods with precise temperatures Season, taste & correct dishes Properly plate dishes Master Equipment Usage Know the latest machines, materials & tools available on the market Use all appropriate types: sous-vide, immersion circulator, microwave, Gastrovac Prepare Your Work Station & Oversee Team Stations Learn how to organize an efficient work station Learn how to control the stations of team members Learn Effective Time Management Evaluate the necessary time for dish completion: preparation, mise-en-place, cooking & plating Organize workload for yourself & your team Anticipate unexpected situations to respect the evaluated time Comply with Health & Safety Protocols Apply the rules & procedures of health & safety regulations Implement HACCP documents: safety, quality & diet Supervise & control proper cleaning of the kitchen area & work stations Accelerate the Development of Your Culinary Career Learn how to be sensitive to culinary diversity from haute cuisine to street food Develop ability to integrate new culinary techniques Learn how to develop & implement new recipes into a menu 4

5 CULINARY TRACK LEVEL 2 DUCASSECHEF DE PARTIE ASSOCIATED SKILLS OBJECTIVES Learn & Apply Science & Nutrition Fundamentals Understand basics of nutrition & definition of a balanced diet Learn how to create healthy recipes based on nutritional balance of ingredients Acquire Information Technology Skills Learn basic functions of Microsoft Word & Excel to create simple files Master basic principles of Microsoft Outlook (synchronized s, contacts, calendar) Develop Effective Communication Skills Fully understand & respect organizational dynamics & hierarchy in kitchen Develop written & oral communication competencies Learn how to effectively transfer knowledge to team members & superiors Develop Effective Team Management Skills Learn how to earn confidence within your team Learn how to maximize team performance Gain skills to manage your team given unexpected situations Understand principles of responsible behavior Develop skills to cope with kitchen stress & control emotions Understand & Apply Operations Management Manage inventory stockage Respect food cost ratios Learn how to minimize losses with proper food management Learn how to develop a quality control policy Know how to create & complete administrative forms or reports (HACCP, product inventory, purchase orders, supplier invoicing) 5

6 CULINARY TRACK LEVEL 2 DUCASSECHEF DE PARTIE PROGRAM MODULES Module 1 Culinary Essentials Review 5 days PART I Module 2 Module 3 Tradition - Evolution: Reinterpretation of French Cuisine Classics Sous-Vide & New Cooking Technologies 10 days 5 days Module 4 Catering & Banqueting 3 days PART I Test Module 5 New Trends: Finger Food, Street Food & World Food 8 days PART II Module 6 Nature: Healthy Cooking & Balanced Nutrition 7 days Module 7 Hotel Catering: Buffet & Cocktail Hotel Breakfast & Brunch 8 days PART II Test Module 8 Information Technology & Computer Skills PART III Module 9 Module 10 Business Administration & Management Effective Communication Skills 5 days PART III Test 1 day Module 11 Field Trips PART IV Module 12 Practical real-world internship in a restaurant selected by Ducasse Education Order of modules may change due to unforeseen schedule modifications 6

7 CULINARY TRACK LEVEL 2 DUCASSECHEF DE PARTIE METHODOLOGY Ducasse Education s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition. Hands-on Workshops The pedagogical organization during hands-on sessions is sequenced in such a way that students understand, memorize, reproduce, practice, and ultimately master techniques. Main steps for the student include the following: Discover new techniques step-by-step with the Chef Instructor s demonstration Experiment techniques with the Chef Instructor s assessment Apply techniques to professional recipes Master and validate techniques with the Chef Instructor s test Theory Classes Relevant theoretical instruction will help students summarize and conceptualize all new data developed during hands-on labs. Classes will allow students to Benefit from interactive discussions with 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 Restaurants are pre-selected by Ducasse Education Internships are unpaid and supervised with continuous evaluation by the Reference Chef Tests & Grading Three preliminary exams last 1- to evaluate understanding & monitor student progress Final exam lasts 3 days and consists of written quizzes, hands-on practical tests & juried meal preparation All grading follows a Pass/Fail system TRAINING MATERIAL & SUPPLIES PROVIDED Welcome Guide: Ducasse Education philosophy, Code of Conduct, hygiene rules, & equipment description Program Syllabus Complete Theory Handbook All recipes Uniform composed two (2) Ducasse Education logo chef jackets Premium Knife Set TUITION, FEES & DATES Program Fee: 15,500 Program Date: January 27, 2014 to July 19, 2014 Course fee includes tax, training material, morning coffee & lunch Fee excludes lodging, transportation, insurance Liability insurance, valid passport & appropriate visa are required by all participants International students are encouraged to register early to arrange accommodations in a timely manner 7

8 FOR MORE INFORMATION & ENROLLMENT, CONTACT Centre de Formation d Alain Ducasse 41, rue de l Abbé Ruellan Argenteuil France +33 (0) international@ducasse.com Ducasse Education A Ducasse Education Publication 2013 All Rights Reserved Photo Credits: Anne-Emmanuellle Thion - Pierre Monetta - Thomas Duval - Mathilde de l Ecotais - Valéry Guedes