ECOLE LENÔTRE MASTER CLASS Intensive Professional training 7 months WHO IS CONCERNED? The Bachelor has been developed for people willing to train or reinvent themselves in Cooking and Pastry: Amateurs who wish to start a new career. Young professionals who have already attended an apprenticeship school. Former professionals who no longer work in the food sector. Because of the intensity of the programme, candidates must have a real passion for Culinary Arts OBJECTIVE The goal of this training is to enable you to rapidly access to a high level of qualification. This unique program is intended to adults. 1/6
PROGRAMME INTEGRATION & INTRODUCTION Discovery of the Lenôtre company and the Ecole Lenôtre Technology courses in pastry Knowledge of commodities and utensils Hygiene course Practical work in classroom PASTRY 1 Doughs: choux pastry, sweet shortcrust pastry, pastry to line a tin, beat pastry VIENNESE PASTRY 1 Puff pastry and its application in Viennese pastry & Discovery of Bread PASTRY 2 Creams and there applications (Religieuse, Pithiviers, Millefeuille, Citrus tart, Bourdaloue tart BAKERY Bread: tradition and techniques VIENNESE PASTRY 2 Puff pastry: new range of Viennese pastry COOKING 1 The basics: vegetables, sauces, pies COOKING 2 KEYS TO EXCELLENCE Meat and garnitures: choose, prepare and cook Client Experience*/Segmentation and targeting (1 day) Dream world*/positioning (1 day) Brand'elicious*/the perfect mix/4p's (1 day) Application review/launching a project*** (2 days) Coaching a Team (1 day) Communication Partnerships (1 day) History of Gastronomy Financing your project (2 days) PASTRY 3 Traditional desserts (Charlotte, Miroir aux framboises, ) PASTRY 4 Lenôtre's iconic cakes CCOKING 3 Fish, shellfish and seafood/ choose, prepare and cook COOKING 4 Salted cocktails, Canapés CUISINE 5 Take away PASTRY 5 Dry and soft petits fours and macarons ICE CREAM / PASTRY 6 Discovery of Ice creams and sorbets Plated desserts CHOCOLATE/CONFECTIONERY Chocolate bonbons and Confectionery DECORATION/PASTRY 7 Profiterole cakes, Festive Desserts, decoration and sugar work EXAM PREPARATION Reviewing knowledge EXAM Preparation of the exam (1 day) Final exam (2 days) TRAINING 1 Salted Pastry: from Pastry to cooking TRAINING 2 To be choosen by the student in the professional Training courses calendar INTERNSHIP 1 Internship in Lenôtre's Laboratory INTERNSHIP 2 Internship in Lenôtre's Laboratory INTERNSHIP 3 Internship in Lenôtre's Laboratory The order of the above themes may vary from a session to another. Internships, wich are organized in real working conditions, are the best way to gain experience. At the end of your training program, the Ecole Lenôtre offers you the opportunity to follow internship at the Lenôtre laboratories or at the Pré Catelan restaurant*** (Bois de Boulogne, Paris) Pastry and cooking are activities where practice and experience are essential. We suggest you to practice as frequently as you get the chance, especially at the end of your training program. 2/6
1 improving internship to choose in this list: IMPROVING INTERNSHIPS Internships January 2017 August 2017 Starting dates : January 2018 April 2018 Sweet entremets with 05-09 17-21 Frédéric Bourse February 11-15 June September Pastry around Chocolate 03-07 July 12-16 February 18-22 June 24-28 September Pastry with Cristophe Renou 17-21 July MOF Pastry Sugar work Art 19-23 February 25-29 June 1-5 October Chocolate candies and Sweets 12 16 March 02-06 July 8-12 October Ice Cream, tecnology and applications 19-23 March 09-13 July 15-19 October The Bakery 26 30 March 16-20 July 22-26 October Cocktails & Caterer buffets 29 Feb - 02 10-13 July March 23-27 July 5-9 November Kitchen : brawery to gastronomy 17-21 July 05-09 March 30 July - 03 August 12-16 November EQUIPMENT The school will offer every student his own set of utensils (knives, whisk, rolling pin,...) at the beginning of the training program. This set of utensils will be useful during your training, but also during you whole career. Every student will also receive a mandatory professional uniform, offered by Ecole Lenôtre, that will include: o o o 2 white professional jackets with the Ecole Lenôtre signature 2 professional trousers 1 pair of safety shoes If you wish to have more uniforms, please note that the Ecole Lenôtre's boutique proposes this equipment at the following prices: Ecole Lenôtre jacket 80.00 Professional trousers 50.00 TRAINING ORGANIZATION Training sessions take place in classrooms that are fully equipped with professional material. Sessions are practical, with a maximum of 12 students per class. Each student works alone or in a group on the different recipes. At the beginning of each week, every student receives all recipes on an USB key. During sessions, students are free to take notes and pictures, to illustrate recipes. Training sessions are taught in French; however, recipes are available in English. 3/6
During the second part of the training program, students will have the opportunity to meet Professionals. It is good occasion to develop contacts that may be useful in your future career. It is also an ideal moment to share experience. At the end of each training week, recipes that have been prepared by the students are presented through a buffet. This presentation enables students to evaluate the quality of the products on which they have worked. It is also a way for the students to view, over the weeks, the progression of their knowledge. Usual timetable (35 hours per week): Monday Tuesday Wednesday Thursday Friday from 8:15 am to 11:15 pm from 11:15 to 12:15 visit of presentations in the different classrooms Every day, breakfast is served half an hour before the beginning of the training session. The lunch is served from 12:00 to 12:45 pm. This timetable may vary sometime according to the civil calendar or for some specific themes. We recommend to have a look on the hour timetable available on the beginin of the training. PROFESSIONAL VISITS Some visits are organised as part of the course, during or outside regular hours. For exemple : Lenôtre Laboratories of production, in Plaisir Lenôtre's shops, in Paris Restaurant Le Pré Catelan ***, in the heart of Bois de Boulogne, in Paris International Market at Rungis: discover the exceptional universe of one of the largest suppliers of the gastronomic industry. THE ECOLE LENÔTRE CERTIFICATE At the end of the training, each student takes a 2-day practical exam. The general mark depends on the way the student organizes his working time, but also on the presentation and taste of products. Once the student passes the exam, he gets the Ecole Lenôtre Certificate, which is considered as a real passport to the world of gastronomy worldwide. It is the label of excellence! 4/6
NEXT STARTING DATES Monday, August 28 th, 2017 Fees: uros 29,400.00 End of the training program: March 30 th, 2018 Closing period: from December 23 rd to January 1 st (2018) Tuesday, January 2 nd, 2018 Tarif: 29.400,00 euros End of the training program: July 27 th, 2018 Closing period: none Tuesday, April 3 rd, 2018 Tarif: 29.400,00 euros Fin de la formation : november 27 th, 2018 Closing period: from August 13 to 27 august 2018 Breakfast and lunch offered by Ecole Lenôtre during the days of courses HOW TO ENROL? We welcome a limited number of students on each session (12 maximum); we thus advise you to enrol 3 months in advance, to get the opportunity to start the training on the date of your choice. A registration is confirmed as soon as we receive the following documents: Complete enrollment form, Curriculum vitae or brief description of career, Copy of passport Insurance certificate (sickness, accident that could happen during a training session), METHODS OF PAYMENT For company: 20 % upon confirmation of enrollment, 20 % three months before the beginning of the training program, 20 % one month before the beginning of the training program, 20 % at the beginning of the training program, 20 % one month after the beginning of the training program. For individual enrolment, methods of payment will be precised in the agreement we will send you For payments by bank transfer, please do not forget to mention your name as a reference of your payment. Payments by credit card are also accepted. Bank details of the Ecole Lenôtre: Code Banque Code Guichet Numéro de Compte Clé RIB Agence de Domiciliation 30004 02552 00011313008 07 BNP PARIBAS IDF OUEST ENTREP IBAN FR76 3000 4025 5200 0113 1300 807 BIC BNPAFRPPXXX BEFORE COMING Accommodation The Ecole Lenôtre will send you a list of useful addresses to help you to find a room, a studio or a flat to rent. In addition, we suggest you to contact a real estate agent who will help you to determine location and budget, so that you get the most suitable accommodation. 5/6
Visa The Ecole Lenôtre depends on the French Ministry of Work and Professional Training. Therefore, we advise you to apply for a "Long term visitor" visa and not for a student visa, as this one cannot be replaced by a "Student carte de séjour" once in France. Once we will receive the enrollment documents, we will send you a confirmation that will give you the possibility to apply for a Visa. YOUR CONTACT AT ECOLE LENÔTRE Nadine Lecuyer, Sales Assistant Tel. 33 (0) 1 30 81 40 81 - nadine.lecuyer@lenotre.fr LOCATION OF THE TRAINING SESSIONS Ecole Lenôtre 40 rue Pierre curie - B.P. 6 78375 Plaisir cedex France Email: ecole@lenotre.fr www.ecole-lenotre.com PLAISIR VERSAILLES PARIS 6/6