Training Catalog 2015

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The Alain Ducasse Professional Training Center offers training and

support sessions focused on

6 different themes

which are designed

to meet the needs of all culinary professionals and help them achieve

their objectives.

Our Teaching Committee and methodologies guarantee constant

interaction between the Chef Instructor and students based on

demonstration and practical application sequences for participants.

Meal times form an integral part of the learning modules.

Our 12 values:

PASSION – PLEASURE

SHARING – HARMONY

LEADERSHIP – RIGOR

CURIOSITY – DIVERSITY

EXCELLENCE – RESPECT

AUDACITY – HERITAGE

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CONTINUOUS PROFESSIONAL TRAINING

CULINARY

ARTS

A team of expert Chef Instructors who have worked

in Alain Ducasse’s restaurants around the world

provide comprehensive training based on quality

of produce, innovation & technical skills.

CONTINUOUS PROFESSIONAL TRAINING

CUSTOMIZED

ON-SITE TRAINING

Expertise of our Chef Instructors is tailored

for your establishment to best meet your needs.

INTENSIVE TRAINING

DISCOVERY

PROGRAMS

“Culinary Essentials”: An 8-week program to acquire

fundamental professional techniques that can be

subsequently enhanced by additional modules

to reinforce & perfect skills.

Two new programs are available:

• “Pastry Essentials” (5 weeks)

• “Wine Essentials” (3 weeks)

CONTINUOUS PROFESSIONAL TRAINING

OTHER CATERING

EXPERTISE

Specific modules covering service, management,

the art of the sommelier & hygiene develop

a consistently high-quality offer for your activities.

ESPECIALLY FOR ENTREPRENEURS

SUPPORT

ASSIGNMENTS

Advice from our expert chefs for short-term and

single assignments improve restaurant owners’

efficiency regarding technical and operational issues.

INTENSIVE TRAINING

PROFESSIONAL

PROGRAMS

The 8-month Culinary Arts Diploma (Commis Level)

and 6-month Superior Culinary Arts Diploma

(Chef de Partie Level) integrate theory, practice &

real-world experience as part of a restaurant team.

Taught in English or French, sessions are available

throughout the year.

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CONTINUOUS PROFESSIONAL TRAINING

CULINARY ARTS

THE WORLD OF ALAIN DUCASSE P. 7

MASTERING AND UNDERSTANDING PRODUCE P.13

PERFECTING TECHNIQUES

P.15 DEVELOPING A SUITABLE OFFER

P.19 PASTRY FOR CHEFS P.25

OTHER CATERING EXPERTISE P.29

CUSTOMIZED ON-SITE TRAINING P.33

ESPECIALLY FOR ENTREPRENEURS

SUPPORT ASSIGNMENTS P.35

INTENSIVE TRAINING

DISCOVERY PROGRAMS

P.37 PROFESSIONAL PROGRAMS

P.39 THE ALAIN DUCASSE TRAINING CENTER TEAM

P.40 GUEST CHEFS

P.42 THE EXPERTS INVOLVED

P.43

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A UNIQUE OPPORTUNITY TO EXPLORE THE WORLDS, APPROACHES & TECHNIQUES OF THE

3-STAR RESTAURANTS OF ALAIN DUCASSE.

In addition to culinary demonstrations and preparation of numerous dishes in these establishments,

this training provides a golden opportunity to talk in small groups to Michelin-starred chefs whose

specific approaches make their expertise unique and complementary.

One-day cooking with each of the guest chefs:

Christophe SAINTAGNE

Le Meurice Alain Ducasse, Paris

Franck CERUTTI

Le Louis XV - Alain Ducasse, Monte Carlo

Jocelyn HERLAND

Alain Ducasse at the Dorchester, Londres

Visit two prestigious restaurants of Alain Ducasse in Paris.

• Wine cellar tour & wine tasting at the historic bistro “Aux Lyonnais”

• Kitchen tour & lunch at the iconic restaurant “Le Meurice Alain Ducasse”

or “Alain Ducasse at the Plaza Athénée”

Single session: November 2015 Limited places

Duration: 4 days / 32 hours - Location: Argenteuil - Price: €3,720 excluding VAT

3 restaurants: 9 Michelin stars

Participants:

The world of

Alain Ducasse

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The world of

Alain Ducasse

3-star starters and main courses

Recipes especially selected to develop the participant’s knowledge of haute cuisine.

OBJECTIVES

• Perfect the structural concepts, ingredient combinations & balance of menus created using high-quality produce. • Understand and reproduce the working methodologies employed in 3-star restaurants.

CONTENT

• Recipes from three-star restaurants “Le Louis XV” in Monte Carlo, “Alain Ducasse at Plaza Athénée” in Paris and

“Alain Ducasse at the Dorchester” in London.

• Properties of the ingredients used - Preparation of bases, gravies and sauces - Set up - Cooking methods

(precision cooking, traditional & sous-vide cooking) - Presentation of prepared dishes.

Bistros of Alain Ducasse

The signature dishes of various Alain Ducasse bistros in Paris.

OBJECTIVES

• Diversify daily offers (chalkboards, menus, events) by creating a modern & appealing selection of dishes. • Optimize the quality, productivity & output of menus using specific methods for bistro-type structures with

60 to 120 covers. CONTENT

•Recipes from the menus of Alain Ducasse’s Parisian bistros “Aux Lyonnais”,“Benoit” ,“Allard” & “Rech”. • Exploration of the culinary identities of Alain Ducasse bistros : organization, methodologies & techniques used

in each type of restaurant concept (traditional & sous-vide).

Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,520 excluding VAT Participants:

Participants:

Target audience: From head chefs to commis chefs Anyone who has mastered basic cooking techniques Other catering professionals.

Mediterranean Cuisine

Foundation dishes of the Mediterranean region’s culinary traditions.

OBJECTIVES

• Improve concepts & menus with respect to various combinations & natural blends of Mediterranean ingredients. • Discover the spirit and techniques from culinary cultures of selected countries and regions & learn to creatively

adapt methods to all types of cuisine. CONTENT

• Traditional Mediterranean dishes recreated in a contemporary manner with respect to historic roots

(Italy, Spain & French Riviera/Provence).

• Culinary history - Use of local ingredients – Production methods used in these regions – Preliminary preparation -

Cooking - Regeneration

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The world of

Alain Ducasse

Best of Alain Ducasse International

A culinary mix designed to meet the expectations of a cosmopolitan clientele.

OBJECTIVES

•Master specific methods for different interpretations of foreign cuisine.

•Design a suitable menu for an international or French clientele in a suitably high-quality manner.

CONTENT

• Dishes from Alain Ducasse restaurants in various countries & regions of the world: USA (Rivea at The Delano),

Asia (Beige Alain DucasseTokyo), the Mediterranean (Rivea Saint Tropez).

• Use of local ingredients - Techniques specific to each country - Preparation - Set up - Cooking – Regeneration.

Participants:

MOF (Meilleur Ouvrier de France) Charcutier - Traiteur

Technique, Tradition & Evolution according to Arnaud Nicolas, Meilleur Ouvrier de France.

OBJECTIVES

• Learn specific techniques related to the role of charcutier - traiteur.

• Work with different types of meat products to create a diverse offer that maximizes visual appeal & quality

of flavor.

• Master how to optimize final yield relative to chosen cuts (whole pieces and/or parts) to control ingredient costs.

CONTENT

• Creation of classic French charcuterie and cooked charcuterie for menu dishes or take-away items. • Techniques for preliminary preparation, cutting & proper cooking adapted to each product. • Application of hygiene rules & conservation methods appropriate for charcuterie. • High-impact presentation techniques for plated dishes, buffet & store display.

Participants:

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Duration: 2 days / 16 hours - Location: Argenteuil - Price: €980 excluding VAT Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,420 excluding VAT

Best seasonal produces

All the necessary techniques and creative options for enhancing seasonal produce.

OBJECTIVES

•Work with produce that is in season in order to maximize value for money.

• Understand the various possible uses of processed ingredients in order to diversify menus and improve the flavor

and appearance of dishes. CONTENT

•Differentiation of dishes using seasonal produce: spring, summer, autumn (depending on the chosen date). •Storage and preliminary preparation - Cooking and preservation - Bases, gravies, and seasonings.

Fish and shellfish

Improving and perfecting techniques.

OBJECTIVES

•Refresh your knowledge of fish and seafood: seasonality, suitable techniques, different uses. •Optimize the use of produce in order to reduce waste and improve the quality of dishes.

CONTENT

•Creation of complete dishes using seasonal sea and freshwater fish and shellfish.

• Preliminary preparation - Storage - Dressing - Filleting - Cuts - Sauces and seasonings - Unique preparations

(stuffing and trussing, scoring, etc.) - Sous-vide and traditional cooking (practice and advantages).

Poultry and meat

Improving and perfecting techniques.

OBJECTIVES

• Understand the properties of meat, its varieties, cuts, and seasonality to diversify your menu and improve

the appearance and flavor of dishes.

• Make the best possible use of produce in order to reduce costs and optimize output.

CONTENT

• Creation of well-known French and international dishes using poultry and meat (as well as seasonal game

animals and fowl).

• Preliminary preparation - Curing - Storage - Butchery - Unique preparations (boning raw meat, dicing,

wrapping, etc.) - Sous-vide and traditional cooking (practice and advantages) - Gravies, sauces, and seasonings.

Mastering and understanding

produce

Participants: Participants:

Participants:

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PLEASE ASK ABOUT SUPPORT ASSIGNMENTS RELATED TO USING THE SOUS-VIDE METHOD IN YOUR ESTABLISHMENT

Sous-vide method: Set up, Production & Sending Out

Mastery, practice, and advantages.

OBJECTIVES

•Optimize the time management of kitchen staff, as well as output and productivity.

• Learn about the various options for implementation, preparation and preservation while respecting ingredients

and flavors. CONTENT

• A theoretical introduction to the method, efficiency, equipment & hygiene standards. Creating dishes dealing

with the cooking of different ingredients.

• Learn how to use the equipment and comply with hygiene legislation.

Explain and carry out various levels of cooking depending on the desired preservation and/or precision cooking - Storage - Regeneration - Sending out .

Perfecting

techniques

Participants:

Banquets & seminars

Perfect organization, production, and regeneration for large volumes.

OBJECTIVES

• Broaden your menu, streamline production & optimize output for large capacity structures. • Master preparation techniques and staff organization to monitor the quality of meals for events.

CONTENT

•Classic dishes revisited and modern dishes tailored to establishments with more than 120 covers. • Preparation depending on each of the targeted presentation and cooking techniques - Solutions to service

constraints on sending to table - Cooking - Regeneration - Use of fresh produce and recovery of semi-prepared ingredients.

Techniques for « modified textures »

Solutions for adapting your traditional dishes.

OBJECTIVES

• Methodology and techniques for adapting your menu and meeting the needs of people with problems

of digestion, chewing, and/or swallowing food (small children, convalescents, and elderly).

• Acquisition of techniques for creating modified textures, understanding & mastering methods.

CONTENT

•Savory and sweet dishes with modified textures in order to create a suitable, flavor-filled menu. • Working with data sheets. Enhancing produce, cooking & preparation techniques. Regeneration -

Sending to table - Working with flavors - The importance of seasoning.

Participants:

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Perfecting

techniques

Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT

Basic cooking techniques: fish & seafood

The rudiments of cuts and cooking techniques.

OBJECTIVES

• Master cuts and preparation techniques in order to target whole and/or un-filleted produce with the aim

of controlling material costs.

• Optimize output by making maximum use of processed fish and seafood.

CONTENT

•Work with fish, mollusks, shellfish, sauces & garnishes.

• Re-examine salt and freshwater fish and seafood and their properties - Storage and preservation in accordance

with legislation - Set up - Preparation - Hygiene standards - Preliminary preparation - Filleting - Cooking - Regeneration.

Basic cooking techniques: meat

The rudiments of cuts and cooking techniques.

OBJECTIVES

• Master cuts and preparation techniques in order to target whole and/or non-butchered produce with the aim

of reducing material costs.

• Optimize output by making maximum use of processed meat products.

CONTENT

•Work with meat, poultry, sauces & garnishes.

• Re-examine meat products and their properties - Storage and preservation in accordance with legislation -

Set up - Preparation - Hygiene standards - Preliminary preparation - Butchery - Cooking - Regeneration.

Basic cooking techniques: bases, gravies, sauces & seasonings

The essentials for enhancing dishes.

OBJECTIVES

•Improve the flavor of dishes thanks to high-quality bases, sauces & gravies - the hallmarks of dishes on any menu. • Learn about the various preparation techniques in order to adapt and apply them to different catering concepts,

menus, or clientele. CONTENT

• Successive preparation of bases, gravies & seasonings for different families of produce (meat, poultry, fish,

shellfish & vegetables).

• Organization associated with different preparations - Preparation techniques to suit the properties of produce -

Compliance with hygiene standards - Storage and preservation.

Participants:

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Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,420 excluding VAT Duration: 3 days / 24 hours - Location: Argenteuil - Price: €1,420 excluding VAT

“Nature”: simple, healthy & good

Cooking that respects produce and nutritional balance.

OBJECTIVES

•Create a varied and contemporary menu of balanced and tasty dishes.

•Understand and adapt the properties and qualities of produce for the best combinations of flavor and texture.

CONTENT

• Healthy and light dishes enhancing the flavor and qualities of produce in the same spirit as “Nature”, the latest

collection of cookbooks by Alain Ducasse.

• Flavors & benefits of ingredients used - Enhancing and respecting the nutritional properties of produce by proper

cooking - Working on the balance of texture, flavor & appearance.

Master cost/quality in bistronomy

From recipe creation to completion.

OBJECTIVES

•Create attractive bistro menus offering the best value for money.

•Optimize margins by controlling production costs and maximizing efficiency & output.

CONTENT

• Preparation of 3 complete bistro menus calculating cost prices, purchasing methodology & structuring of menu. • Dishes implementing best use of produce: output and seasonality – Use of simple and inexpensive produce.

Preparation - Cooking - Presentation - Regeneration.

Developing a

suitable offer

Participants:

Creative buffets & appetizers

A complete menu for special events.

OBJECTIVES

• Produce a creative and varied menu of buffets and appetizers for event-related services.

• Master the different types of organization, from preparation to presentation in order to improve output and

streamline production while respecting the quality and presentation of the menu. CONTENT

• Day 1: creation of a savory cold buffet with hot accompaniments. Days 2 and 3: creation of appetizers with hot

and cold savory items.

• Use of fresh produce and recovery of semi-prepared ingredients. Organization - Preparation - Cooking -

Regeneration - Presentation.

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Developing a

suitable offer

Snacking trends: burgers, pasta box, salad bar, cantine chic

Innovation and expertise applied to current fast food trends.

OBJECTIVES

• Design an international menu to respond to increasing demand for eating “on the go” while optimizing quality/

time/cost.

• Master preparation techniques for snacking (special breads, pasta, salads, soups, smoothies, cooked dishes) &

creatively use innovative garnishes to stand out from competitors. CONTENT

• Savory dishes to eat on-the-go or take-away using fresh, authentic produce to create an attractive, high-quality

menu.

• Preparation & cooking techniques - Work with flavor and texture combinations - Learn how to use semi-prepared

ingredients - Presentation of finished items.

Participants:

Asian Fusion

The specific features and versions of Asian cuisine.

OBJECTIVES

• Develop a menu that respects the spirit of Asian cuisine while tailoring it to the tastes of Western clientele. • Explore and revisit combinations of produce and blends of flavors rooted in Asian culture.

CONTENT

• Traditional dishes from Asian countries reinterpreted in a contemporary manner. Countries covered: India, Korea,

China, Japan, the Philippines, Thailand, Vietnam, Laos.

• The history of produce, specific culinary practices & working methods from the countries in question.

Adapting a foreign dish to current popular tastes. Preliminary preparation - Preparation - Cooking - Regeneration.

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Duration: 2 days / 16 hours - Location: Argenteuil - Price: €980 excluding VAT

Culinary design: improve your presentation

Showcase your menu with your presentation of food on the plate.

OBJECTIVES

• Understand plating according to a particular restaurant concept (gastronomic, bistro, fast food). • Master different presentation techniques used for a given catering establishment.

CONTENT

• Creation of different presentation ideas & styles using the same set of ingredients.

• Essential rules of final dish plating (food positioning, quantity, neatness, color combinations).

• Appropriate ingredient handling & incorporation into final appearance: trimming - cutting & cooking - choice of

table setting.

Participants:

Developing a

suitable offer

Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT

Reinterpretation of regional french classics

A gastronomic journey based on regional specialities.

OBJECTIVES

•Create a menu tailored to the demands of your clientele by expressing great french classics with a modern touch. •Work with traditional dishes from various French regions and make the most of local produce.

CONTENT

• A review of the history of various regions - Re-adapting working methods in line with produce and culinary

traditions.

• Interpreting classic dishes and contemporary adaptation - Preliminary preparation - Cooking and regeneration -

Presentation.

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Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT

Bistro confectionery

Reinterpretation of the great French confectionery classics.

OBJECTIVES

•Create a delicious and convenient menu by revisiting the great classics of French confectionery.

• Balance your menu between plated desserts and the dessert trolley and to master the necessary techniques

for these two menus. CONTENT

• Key bistro desserts re-adapted. Creation of desserts on plates, in glass dishes, & for the dessert trolley.

Dishes from Alain Ducasse bistros: “Benoit” and “Aux Lyonnais”.

• Preparation of confectionery staples. Easy execution and rapid assembly techniques - Working with cooked fruit

and simple haute cuisine desserts.

Best-of desserts Alain Ducasse

A selection of the best dishes and techniques from Alain Ducasse restaurants.

OBJECTIVES

•Explore gastronomic pastry arts techniques to create a high-quality dessert menu.

•Respect the quality of ingredients while adapting different cooking & preparation techniques.

CONTENT

• Structure and diversify a dessert menu. Creation of plated and cooked desserts according to season.

Selection of gastronomic recipes & international trends.

• Preparation & set-up to enhance neatness & freshness of finished items. • Presentation methods to optimize the appearance of the final dish.

Pastry

for chefs

Participants:

Modules designed especially for incorporation into a tecnical cooking platform with the aim of enhancing

your dessert menu & developing a valuable item.

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Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT Duration: 2 days / 16 hours - Location: Argenteuil - Price: €930 excluding VAT

The basics of confectionery

Basic techniques essential for all confectionery.

OBJECTIVES

•Master the basics of confectionery in order to produce creative desserts.

•Understand the technology of confectionery for accessible, high-quality production.

CONTENT

•Preparation of pastry, mousses, creams, biscuits, ice creams & textured ices.

• Production, preparation & assembly methods for basic confectionery - Working with simple desserts: enhancing

flavor & appearance.

“Sweet snacking” trends

Cup-cakes, macarons, pastry-bar.

OBJECTIVES

• Develop a range of original sweet desserts for rapid take-away service, pastry bar or other customized offer. • Propose a varied, modern & original offer. Determine best organization & techniques for effective cost control

to achieve high-quality results. CONTENT

• Methods & preparation of different pastry bases. Work on flavor combinations & ways to use different ingredients

to make new dessert

• Creation of reinterpreted versions of classic recipes or new trends adapted to rapid take-away service.

Final assembly for either large volumes or individual portions.

Participants:

Pastry

for chefs

Modules designed especially for incorporation into a tecnical cooking platform with the aim of enhancing

your dessert menu & developing a valuable item.

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Duration: 2 days / 16 hours - Location: Paris – Price: €630 excluding VAT

Hygiene, regulations & food safety

OBJECTIVES

•Understand and comply with applicable legislation.

•Establish a quality process for the optimum level of hygiene and safety.

•Become familiar with and put in place a document traceability system for the process (HACCP).

CONTENT

•European regulations & mandatory aspects. •Application of basic hygiene rules.

•Understanding, prevention & traceability of risks associated with handling food products. •Impact of technologies used

•Health alerts.

Other catering

expertise

Participants:

Financial management of a restaurant

OBJECTIVES

• To monitor purchasing and costs associated with orders and storage. • Use of data sheets.

CONTENT

•The order process. •Inventory management.

•Definition & application of the data sheet. •Calculating costs & determining the selling price.

Participants:

legal ObligatiOn

The essentials of restaurant service

OBJECTIVES

•Learn effective rules for creating and uniting teams. •Learn how to best organize sequences.

CONTENT

•Insider secrets of unobtrusive, high quality service.

•Set-up of the dining room: arrangement of tables, preparation and presentation, menu. •Methods for taking reservations, greeting & taking orders.

•Organization of food & beverage service.

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Alain Ducasse wine waiting

OBJECTIVES

•Create and maintain a wine list. •Learn the rules of service. •Manage stock.

CONTENT

•Sommelier staff: profile, behavior essential qualities.

•Structure of a wine list: formats, selection, selling prices & development. •Cellar: type of storage, organization, set-up for service.

•Stock management: monitoring, volume, rotation, increasing value, purchasing costs. •Service: greeting, taking orders, commercial approach.

Participants:

Other catering

expertise

Captivating the customer: hotels, restaurants & sales points

OBJECTIVES

•Create a unique experience for the customer in order to build loyalty. •Learn how to improve customer relations.

•Understand how to stand out from competitors.

CONTENT

•Work on communication, listening, diplomacy, & empathy. •Anticipate customers’ reactions and handling complaints & disputes. •“Team-building” exercises to reinforce the cohesion of your group. •Mastering physical actions and gestures.

•Exploration of the “fish philosophy”: making service an enjoyable experience.

Duration: 2 days / 16 hours - Location: Paris – Price: €1,090 excluding VAT Participants:

Customized offer only

Cocktails and bar

OBJECTIVES

•Develop a range of cocktails to suit your establishment to increase sales. •Master classic international recipes.

•Understand the basics of running a bar.

CONTENT

•Fundamental products and basic rules for creating cocktails.

•Preparation of classic and innovative alcoholic & non-alcoholic cocktails. •How to structure a cocktail list.

•Cocktail Making workshop using a classic range of products. •Alcohol: modern-day responsibilities.

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Customized / on-site training

for your establishment

In order to best meet the needs of our clients, the modules* in our training catalog can be adapted to be

delivered through numerous intra-company formats.

If you are interested in a module from our catalog to set up within your establishment at the time of your choice:

We will appoint a dedicated team to adapt the educational content and duration of an existing module to suit your needs and specific situation.

Benefits: Simultaneous training of your team in a real-life situation within your establishment on the date of your convenience.

Do you want to combine a number of topics in one training activity?

Tell us your objectives and our dedicated team will assess your needs to offer you a tailor-made module.

Benefits: We place our expertise at your disposal, creating a completely exclusive training event while also optimizing your resources & budget.

THE ADVANTAGES OF CUSTOMIZED / ON SITE TRAINING

• A studied response to your issues and constraints.

• Direct application of what has been learned after training completion.

• Training your team using your equipment and ingredients in a “real-life” situation.

• Choice of date and location of training.

• Personalized advice and the Chef Instructor’s ability to adapt to your ingredients, equipment, tools & techniques.

• Reduced travel / accommodation costs.

• The capacity for training to be provided without disrupting your business (if your structure permits) and/or also when your establishment is closed.

EXAMPLES OF ON-SITE TRAINING MODULES

In addition to these predefined formats, which are the most popular, the Professional Training Center team can also adapt other modules from the catalog or create a customized training plan with you with the aim of meeting your exact needs. We can also provide customized training on our premises.

•

Basic cooking techniques: bases, gravies, sauces & seasonings

•

Poultry & meat

•

Fish & shellfish

•

Alain Ducasse Contemporary Bistros

•

Creative buffets & appetizers

•

Captivating the customer

•

The essentials of restaurant service

•

Cocktails & bar

•

Sous-vide method: set-up, production & sending out

•

Banquets & seminars

minimum

* With the exception of “3 restaurants: 9 Michelin stars” and “MOF Charcutier - Traiteur” training courses.

2 days

3

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Support

assignments

examples of topics:

• Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage

• Checking the scheduling of various tasks and preparations to be made during the week

• A review of the team’s daily schedules (efficiency)

• An expert examination of working organization & methods (output, productivity)

• An opinion on production methods (quality)

• An expert examination of qualitative and quantitative requirements in terms of small equipment, large equipment & supplies

• Offering ideas for your wine lists and menus

• Helping you set up the sous-vide method

• Approving the combinations of food & wine

• An opinion on the choice of preparation and presentation in relation to your concept

example of the situation:

• You are planning to open a restaurant

• You want to update your menu

• You are acquiring a business

• You are offering a private chef service

• You are investing in a catering business

Price: on request (from €1,800 excluding VAT / day)

Do you have challenges associated with your catering business?

Would you like to ask an expert chef to help you or reinforce your business choices?

We can offer you specific assistance tailored to your business’s current conditions.

All our comments and recommendations are made verbally. As no documents are provided by the expert

chef, note-taking is required.

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Discovery

programs

Are you planning to change careers or retrain as a culinary professional?

Discover the world of top professional chefs & develop fundamental skills with our intensive programs offering

comprehensive theory & hands-on practice for culinary, pastry & wine arts

CULINARY ESSENTIALS

8 weeks : 280 hours skills training courses + 1 week restaurant internship

SUPPLEMENTAL TRAINING PROGRAM

Depending on your plans and availability

After completion of Culinary Essentials, you have the option to extend your training by completing a selection of courses designed to perfect knowledge & know-how for catering professionals.

Most popular catering directions: Contemporary bistro, brasserie, guest house, take-away service, caterer, private chef Example of “Bistro” supplemental training program: Bistros of Alain Ducasse

Banquets & seminars

Master Cost/Quality in Bistronomy

Bistro Confectionary

Hygiene, regulations & food safety

Our team is available to advise & help you design a customized program.

DISCOVERY WEEK

3 restaurant concepts of alain Ducasse

During one week, learn about the universe of Alain Ducasse through daily immersion in three different restaurant concepts & exposure to their particular techniques & organization.

PASTRY ESSENTIALS

5 weeks consisting of 200 hours skills training

WINE ESSENTIALS

3 weeks consisting of 90 hours skills training + 1 week optional field trip Discover french Wine Regions

Price: €9,083,33 excluding VAT - €10,900 including VAT (includes professional clothing, knife set & support materials). Various funding options available. 2015 Dates (in French): January 5 to February 27- February 23 to April 17 – April 13 to June 5 – May 4 to June 26 – June 1 to August 24 –

July 20 to September 11 – September 7 to October 30 – September 29 to November 20 – October 26 to December 18 International Program Session in English: June 29 to August 21, 2015

After completion of this program, you have the option to extend your knowledge with the following course:

You will benefit from preferential rates:

A discount on current catalog prices: 20% for 1 course / 25% for 2 courses / 30% for 3 courses

THE GASTRONOMIC RESTAURANT (2 days) + BISTRO (2 days) + SNACKING TRENDS (1 day) Price: €1,750 excluding VAT - €2,100 including VAT

2015 Dates: April 13 to 17

Price: €4,750 excluding VAT - €5,700 including VAT (includes professional clothing, knife set & support materials. Various funding options available) 2015 Dates: February 23 to March 27

International Program Session in English: March 30 th to May 1st

Price: €2,708, 33 excluding VAT - €3,250 including VAT. Optional Field Trip: €1,041, 67 excluding VAT - €1,250 excluding VAT

Class size

10 students

neW

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Professional

programs

Would you like to attend a training course that enables you to acquire all the skills needed to start your career

as a top cooking professional? Do you already have a qualification in culinary arts and/or are you a working

professional, looking to revitalize your career by becoming involved in a program of excellence?

We can offer you two training modules that will meet your needs:

culinaRY aRts Diploma (commis level) / 8-month pRogRam

5 months skills-building classes (880 hours, 90% practical work) + 3-month restaurant internship

section 1

• Basic cooking techniques: bases, sauces & seasonings

• Basic cooking techniques: cooking methods

• Basic cooking techniques: vegetables & cereals, from produce to the plate

• Section 1 assessment section 2

• Professional communication Level 1

• Basic cooking techniques: poultry & meat, from produce to the plate

• Management of operations Level 1

• Basic cooking techniques: fish & shellfish, from produce to the plate

• Basic cooking techniques: confectionery

• Section 3 assessment

• Visit to Rungis International Food Market and various suppliers

• Organization and preparation of a lunch for expert guests and catering professionals. Final Assessment section 4

• 3 months of practical experience in a restaurant selected by Alain Ducasse Education

supeRioR culinaRY aRts Diploma (chef De paRtie level) / 6-month pRogRam

3 months skills-building classes (500 hours, 85% practical work) + 3-month restaurant internship

section 1

• Basic Alain Ducasse Education cooking techniques

• Tradition evolution: Reinterpretation of French Cuisine Requisites

• Banqueting & new cooking methods: Sous-vide, low temperature, steam microwaving

• Hotel catering: International standards, breakfast & buffets

• Nature: Healthy Cooking & Balanced Nutrition

• New Trends: Finger Food, Street Food, World Food

• Computer skills

• Management of operations Level 2

• Professional communication Level 2

• Section 3 assessment

• Visit to Rungis International Food Market and various suppliers section 4

• 3 months of practical experience in a restaurant /establishment selected by Alain Ducasse Education

Price: €14,583, 34 excluding VAT - €17,500 including VAT (includes professional clothing, knife set & training materials) 2015/2016 Dates: November 17, 2014 au August 8, 2015 in English. ay 18, 2015 to February 7, 2016 in French – January 11, 2016 to September 10, 2016 in English. Class size limited

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The Alain Ducasse

Training Center Team

Dimitri AMOUROUX

Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri 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 2009. He joined Alain Ducasse Education in 2012 as the Head of Pedagogy for training and consultancy assignments.

Laurent BARBEROT

Beginning his career at several prestigious establishments, Laurent enriched his professional background as Chef de Partie at the restaurant “Le Relais Bernard Loiseau” then “L’auberge de l’Ill.” In 2009, he joined “Alain Ducasse at the Plaza Athénée” as Sous Chef. He proceeded to become Chief Executive of “Clos Des Sens” in Annecy, where he served before joining Alain Ducasse Education in 2014 as Chef Instructor & Consultant.

Xavier BOURIOT

Xavier spent his early career in various Michelin starred establishments around France. Having worked alongside Guy Savoy, Alain Senderens and Michel Rostang, he joined the Méridien Hotel in Nouméa. In 2008, he became Director of Food & Beverages for “Au Pain Quotidien” establishments. He joined the Alain Ducasse Education team at the end of 2011 as a Chef Instructor and Consultant.

Yann CAPSIE

After building his experience in France and abroad, most notably as Chef in the “Alain Ducasse Spoon” restaurants (Saint-Tropez, London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef Instructor & Consultant.

Aly DIOUM

Following a rich background of international experience in Senegal and the United States, Aly headed to palace hotels in London (The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the Ecole de Cuisine d’Alain Ducasse. In 2014, he joined Alain Ducasse Education, where he now dedicates himself full-time to profes-sional culinary arts training.

Philippe GOLLINO

Philippe 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 “Louis XV” restaurant in Monaco. He was appointed Head Chef at the “Bar & Bœuf” restaurant before joining Alain Ducasse Education in 2005, where he is Executive Chef and Senior Consultant.

Franck GEUFFROY

Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant confectionery skills before joining “Alain Ducasse at 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 1998. He joined Alain Ducasse Education in}

2010 as pastry Chef Instructor and Consultant.

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Mark GUILLAIN-WILLIAMS

Mark began his career in London working at the “Ritz” and the “Fifth Floor Restaurant” at Harvey Nichols. In 2001, Mark began working as a chef at the “l’Angl’Opéra”, Gilles Choukroun’s restaurant in Paris, where he spent 2 years before joining the Alain Ducasse team as a sous-chef at the “Relais Plaza”. Former chef in the Air France First Class Lounge at Charles de Gaulle Airport since 2008, he joined Alain Ducasse Education at the end of 2011 as a Chef Instructor.

Guillem KERAMBRUN

Following vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse’s team as the sommelier at the “Aux Lyonnais” restaurant in Paris. As assistant to Gérard Margeon, today Guillem supervises the management of wine for all Alain Ducasse Entreprise establishments.

Jérôme LACRESSONNIèRE

His career began in France with Georges Blanc in Vonnas and continued at the “Louis XV” in Monaco and Ritz Hotel in Paris. Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at the Essex House” restaurant in New York in 2000. In 2004, he became Chef at the “Beige Alain Ducasse Tokyo” restaurant in Japan and finally joined Alain Ducasse Education in 2010 as a Chef Instructor and Consultant.

Christophe LARRAT

After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently involved in opening the “59 Poincaré” restaurant alongside Alain Ducasse. In 1999, he moved to the “La Maison Troisgros” as Head Chef before joining Alain Ducasse Education, where he is Executive Chef and Senior Consultant since 2004.

Frédéric MOREAU

Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the “Le Relais Plaza”restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and Consultant and specifically takes charge of training and consultancy assignments in Belgium.

Brian LEMERCIER

Brian began his career in cooking & pastry arts at renowned institutions in France and the USA before entering the world of culinary publishing as a writer. Impassioned to share his technical and theoretical knowledge, he decided to explore the peda-gogy of creativity, obtaining his Master in Social Sciences from the University of Toulouse in 2013. He subsequently joined the Pedagogical Committee of Alain Ducasse Education as Content Manager & Chef Instructor.

Gérard MARGEON

Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993 joining the “Le Louis XV – Alain Ducasse” restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise.

Pierre ROBLES

Pierre began his professional career at L’Atelier de Joël Robuchon and l’Oustau de Baumanière restaurant. In 2005, he headed abroad to the Hotel Tamanaco in Caracas, Venezuela. After working as a chef for several French embassies, he joined La

Christophe QUANTIN

Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L’Hôtellerie du Prieuré near Avi-gnon, followed by Manoir aux Quat’Saisons in Oxford. After returning to France, he continued his professional career at Ciro’s and Casino of Deauville and at the Automobile Club of France in Paris. In 1990, he became a certified culinary arts instructor and taught at the Lycée Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in 1993. Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the Pedagogical Committee of Alain Ducasse Education since 2013.

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The

guest chefs

Jocelyn HERLAND

Born in Auvergne, Jocelyn worked as a station chef at the “59 Avenue Poincaré” restaurant which had three stars Michelin restaurant between 1997 and 2000. Following this, he built his expertise at the “Opéra” restaurant at the Hôtel Intercontinental, and then at the “Royal Monceau”. He joined Alain Ducasse at Plaza Athénée in 2003 before becoming Chef at the “Alain Ducasse at the Dorchester” restaurant in London.

Arnaud NICOLAS

Trained in his early youth in the craft of charcutier – traiteur, Arnaud pursued his professional career route alongside MOFs Bernard Pérot and François Deport. After gaining experience at Saint Clair Traiteur, he won the Meilleur Ouvrier de France competition in 2003 that catapulted him to direct the international training program at Le Nôtre. In 2007, Arnaud joined the team of Franck Cerutti at the “Louis XV” restaurant in Monaco before taking the reins of the gastronomic restaurant “Le Boudoir” in Paris as Chef.

Romain MEDER

Boasting a wealth of experience that spans the world, notably in the Caribbean, Romain returned to Paris and joined the team of Hélène Darroze, where he led the kitchens for 2 years. He subsequently joined Potel & Chabot, where he evolved to become Sous-Chef. With his impressive skills and background, he was personally appointed by Alain Ducasse as Chef at “La Cour Jardin” at the Hotel Plaza Athénée. Romain then became Chef of the “Spoon” restaurant in Mauritius and “IDAM” at the Museum of Islamic Arts in Doha. In 2014, Alain Ducasse named him Chef de Cuisine at his newly reopened restaurant at the Plaza Athénée.

Frédéric GARNIER

Following his training in Dijon, Frédéric joined the Alain Ducasse Group in 1998, where he made his rounds in numerous prestigious restaurants: “59 Raymond Poincaré” and “Alain Ducasse at the Plaza Athénée” in Paris; “Le Louis XV” and “Bar et Boeuf” in Monaco. In 2009, he integrated into the team of “Lasserre” as Sous-Chef before flying on his own wings to enrich his international career in Lebanon, Italy & Morocco In 2013, Frédéric became Sous-Chef at “Alain Ducasse at the Dorchester” in London, then Chef of the First Class Lounge of Air France at Roissy - Charles de Gaulle Airport. In 2014, he was promoted to Assistant Chef de Cuisine of the newly reopened restaurant “Alain Ducasse at the Plaza Athénée”.

Franck CERUTTI

A graduate of the Lycée Hôtelier in Nice, Franck began his career with Jacques Maximin at the Négresco Hotel before joining Alain Ducasse at “Terrasse du Juana” in Juan-Les-Pins in 1980. After co-directing the Enoteca Pinchiorri in Florence, he returned to the kitchens of Alain Ducasse for the launch of Louis XV in Monaco. At the helm of the professional brigade there since 1996, he has interpreted the award-winning restaurant’s cuisine with utmost simplicity and finesse. In 2007, he expanded his impressive experience, becoming Executive Chef for all restaurants at the Hotel de Paris (Le Grille, Le Côté Jardin & La Salle Empire).

Christophe SAINTAGNE

Initially trained by Guillaume Louet and Philippe Groult, Christophe Saintagne joined Alain Ducasse’s team at “59 Raymond Poincaré” and then at the Plaza Athéneé, placed in charge of the restaurant team at “Aux Lyonnais” in 2002. Between 2005 and 2008, he assisted Jean-François Piège at the Hôtel de Crillon and then rejoined Alain Ducasse in 2008, becoming Head Chef at the “Alain Ducasse at Plaza Athénée” restaurant in 2010.In 2013, he was appointed Executive chef at the hotel “le Maurice” and chef of the restaurant “le Meurice Alain Ducasse”.

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Nicolas MURDACA

-

Cocktails and Bar

Recognized as the Best Young Barman in France in 2001, Nicolas was responsible for theoretical and technical training for the Association des Barmen de France and also a consultant and trainer for large spirits brands. He is also a preferred partner of Thierry Hernandez, Mixologist, Director of Bars at the Plaza Athénée Hotel in Paris. Thierry, who has overseen module creation, has entrusted Nicolas to conduct training.

Antoine MAGNIER

-

Service

From Paris to New York, from London to Monaco, Antoine passes on his expertise of different approaches to service, including customer relations and managing operational teams after 12 years in fine dining restaurants, inns, bistros, and with other innovative concepts.

Michel VEYRET

-

Hygiene and food safety

A former student at the Lycée Hôtelier in Nice, Michel is a catering engineer and expert in food safety. With wide-ranging experience of commercial and mass catering, including managing the central kitchen for the City of Nice, he has been appointed Director of the agency BVC in Paris and assists Alain Ducasse Education with its consultancy assignments.

Thierry LEVASSEUR

-

Financial management

Having studied in Thonon les Bains and Paris, Thierry began his career in operational management and F&B management with Concorde, Holiday Inn and Accor, where he worked for 12 years. Thierry subsequently held various positions at Hilton International initially as Deputy Managing Director and F&B Director for 8 years, then as Purchasing Director for Europe for 14 years. With a wealth of front-line experience, he joined the AIM’s Educational Team in Paris, where he offers hotel and restaurant management courses.

The

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Training sessions at

École Nationale Supérieure de la Pâtisserie

Since its creation in 1984, ENSP has developed a unique and internationally recognized expertise in training

pastry arts chefs under the chairmanship of Yves Thuriès and Alain Ducasse.

The school brings together talented artisans and industry leaders who share their techniques, specialties and

innovation to teach others about different currents and trends in the world of pastry.

As part of the idyllic Montbarnier castle in Yssingeaux, ENSP resides in a beautiful mansion combining heritage

and modernity that offers comfortable rooms. Courses are organized into “residential seminars” that allow students

to concentrate on their training.

INTERNATIONAL PROGRAMS

• French Pastry Campus - Winter & Summer Sessions

• French Pastry Arts

• French Bakery Arts

• My Pastry Week

• French Chocolate & Confectionery Arts

PROFESSIONAL CONTINUING EDUCATION

1-5 Day training courses for

• Pastry Chefs

• Chocolatiers/Confectioners

• Bakers

• Restaurateurs

• Caterers

• Ice Cream Makers

PROFESSIONAL DEGREE PROGRAMS

• CAP Pâtissier

• CAP Chocolatier Confiseur

tRaining-on-DemanD anD on-site

Themes can be reformatted for training-on-demand in Yssingeaux or on customer’s site. Contact us to request a quote for your specific needs.

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Prices

The applicable prices appear in the current catalog and timetable. They are valid for 2015.

They include all training costs, but do not cover accommodation and transport. Lunches are included in the price. For customized and on-site training, the prices charged are those appearing in the commercial proposal.

Services provided by the Alain Ducasse Training Center are subject to VAT at the applicable rate.

Funding

Every French company has the option of applying for grant-funding to finance its training.

For employees, there are possible 3 funding mechanisms:

- The training plan

Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé) (a vocational training funding organization). For example: Fafih, Opcalia, Agefos) Contact your local OPCA to find out what budget is available to you.

- The DIF (Droit Individuel à la Formation) (Statutory Training Entitlement)

All employees can benefit from an individual training entitlement of 20 hours a year (which can be accumulated over 6 years to 120 hours). Funding is provided via the OPCA.

- The CIF (Congé Individuel de Formation) (Individual Training Leave)

The CIF enables any working person to attend training classes during the course of their professional lives in order to obtain qualifications to develop their skills or retrain. To benefit from CIF, you need to provide evidence of 24 months professional experience, including 12 with your current employer.

For the self-employed:

Funding is provided via Agefice.

An application for funding for training must be submitted to the Agefice office in your department.

For your information, we recommend submitting your application for funding at least one month prior to the beginning of training. The entire Training Center team is here to help you design a package that meets your needs.

For more details, please go to the "Funding" section of our website:

www.ducasse.com

Booking

QUICK AND EASY REGISTRATION IN JUST 3 STEPS

STEP 1

Please register using the booking form enclosed with the catalog.

This document, signed and stamped, must be returned to the center by fax at +33 (0)1 34 34 04 40, by post or e-mail to

adf@ducasse.com as soon as possible to guarantee availability of the required course or courses.

46 Practical

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Location and access

Ducasse Institute

Centre de formation is located:

5 minutes from the A86 motorway, 20 minutes from porte Maillot (paris), 30 minutes from Charles de Gaulle airport. Access via rer, snCf and rAtp bus. private car park.

STEP 2

Once the Center has received this document, the training contract (2 copies), general terms & conditions of sale, and program for the chosen course or courses must be forwarded by e-mail or fax to the person in charge.

An original signed and stamped copy of the contract and general terms & conditions of sale must be returned to the Center in order to be able to access training.

STEP 3

Participants will receive an invitation no later than fifteen days before the start of training.

For training funded by an OPCA, contract transmission is subject to prior receipt of the funding agreement. It is also possible to book your training on the internet at:

www.ducasse.com

Training course certificates

A personalized training course certificate is issued to each participant on completion of training.

Accommodation

Accommodation is not provided by the Profesionnal Training Center. A list of establishments is available.

General Terms & Conditions of Sale

Available on our website or on request.

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centre de formation d’alain Ducasse

41 rue de l’Abbé Ruellan

95100 Argenteuil

Tél : +33(0) 1 34 34 19 10

Fax : +33(0) 1 34 34 04 40

Email : adf@ducasse.com

www.ducasse.com

École nationale supérieure de la pâtisserie

Château de Montbarnier

43200 Yssingeaux

Tél : +33(0) 4 71 65 72 50

Fax : +33(0) 4 71 65 53 68

Email : contact@ensp-adf.com

www.ducasse.com

PARTNERS

OFFICIAL SUPPLIERS

ÉTABLISSEMENTS LUCIEN - FRANCE ECREVISSES - JEAN DENAUX - JULABO - LE COQ SAINT HONORÉ - LEJEUNE - LES VERGERS SAINT-EUSTACHE - LES VOLAILLES MIÉRAL - QUALITALIA - SILODESIGN - TERRE BORMANE Alain Duc

asse E

duc

ation Public

ts r

eser

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Discovery & Professional

Programs 2015

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Alain Ducasse Education welcomes students and practitioners of all

backgrounds and nationalities to prepare the next generation of top

professionals in culinary arts, pastry arts, wine & service.

We provide world-class Chef Instructors, state-of-the-art facilities and

revolutionary hands-on training programs to cultivate the highest

level of expertise and job-ready skills in restauration and hospitality.

Our 12 values:

Join us & feed your talent!

PASSION – PLEASURE

SHARING – HARMONY

LEADERSHIP – RIGOR

CURIOSITY – DIvERSITY

EXCELLENCE – RESPECT

AUDACITY – HERITAGE

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DISCOvERY PROGRAMS

• Serious Enthusiasts

• Culinary or Hospitality

school Students

• Career Changers

• Entrepreneurs

Culinary

Essentials

Page 7

Pastry

Essentials

Page 9

Wine

Essentials

Page 11

Supplemental Training Programs – Discovery Week

Master Classes to improve skills

Page 21

Support Assignments

Special assistance for business needs

Page 21

Culinary

Arts Diploma

Page 13

Pastry Arts Diploma -

for Restaurant

Page 17

Superior Culinary

Arts Diploma

Page 15

Superior Pastry

Arts Diploma -

for Restaurant

Page 19

PROFESSIONAL PROGRAMS

• Aspiring Chefs with

little or no experience

• Culinary or Pastry

School Graduates

• Culinary or Pastry

Professionals with

2-3 years experience

CULINAR

Y

A

RT

S

YOUR

_PR

OFILE

PAS

TR

Y

ART

S

WIN

E

ADDITION

AL

MODULE

S

Summary

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DISC

O

VER

Y

PR

OGRAMS

CLASS TYPE

• 90% hands -on • 10% theory

MODULES

• Basics of Cooking

• vegetables & Cereals

• Poultry & Meat

• Fish & Shellfish

• French Pastry Arts

• Mediterranean Cuisine

• Field trip & Associated courses

• Discovery internship

CULINARY SKILLS OBJECTIVES

• Receive, store & check goods

• Organize yourself for better time management & multi-taskingperformance

• Acquire preliminary food preparation techniques & cutting methods

• Learn classic bases & sauces, fundamental cooking methods & French pastry arts techniques

• Plate and serve final food preparations

ASSOCIATED SKILLS OBJECTIVES

• Learn basic culinary vocabulary

• Comprehend hygiene & safety protocols

• Identify & properly use culinary equipment

• Apply professional Code of Conduct

• Learn general restaurant operations, food pricing & cost control

DURATION

2 months

7 weeks consisting of 280 hours skills training

• Applied theory & hands-on classes in culinary laboratories

• Associated skills

• Testing: written & practical exams

• Field trips

1 week : 40 hours of practical experience in a restaurant FOR • Serious Enthusiasts • Culinary or Hospitality school Students • Career Changers • Entrepreneurs PRE-REQUISITE

• 18 years old minimum • Upon application approval

INSTRUCTION LANGUAGE • English • French DATES 2015 English Session • June 29 to August 21 French Sessions • January 5 to February 27 • February 23 to April 17 • April 13 to June 5 • May 4 to June 26 • June 1 to July 24 • July 20 to September 11 • September 7 to October 30 • September 28 to November 20 • October 26 to December 18 LOCATION

Ducasse Institute Argenteuil, France

Ducasse Institute Paris, France TUITION 10 900€ Including: • Program Syllabus • Theory Handbook • All recipes

• Uniform & Knife Set • Taxes

Designed specifically for those who want to explore the universe of top culinary arts, this professional skills

initiation program introduces the most important foundations in culinary & pastry arts.

Small group settings limited to 10 participants provide personalized, efficient training, and informal open

discussions.

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DISC

O

VER

Y

PR

OGRAMS

CLASS TYPE

• 85% hands -on

• 15% theory + field trip

MODULES

• Pastry Fundamentals Doughs, Creams & Custards

• Best of French Plated Desserts

• Chocolate, Caramel & Praliné

• Sweet finger food & small cakes

• Cost Control & Menu Planning

• Field Trips & Final Exam

PASTRY SKILLS OBJECTIVES

• Receive, store & check goods

• Organize yourself for better time management & multi-tasking performance

• Acquire preliminary pastry preparation techniques

• Prepare doughs & creams

• Learn essential baking methods

• Acquire core chocolate and caramel techniques

• Plate and serve final dessert creations

ASSOCIATED SKILLS OBJECTIVES

• Learn basic pastry arts vocabulary

• Comprehend hygiene & safety protocols

• Identify & properly use pastry arts equipment

• Apply professional Code of Conduct

• Learn food pricing & cost control

DURATION

5 weeks consisting of 200 hours skills training

• Applied theory & hands-on classes in pastry laboratories

• Associated skills

• Testing: written & practical exams

• Field Trips FOR • Serious Enthusiasts • Culinary or Hospitality school Students • Culinary Professionals • Career Changers • Entrepreneurs PRE-REQUISITE

• 18 years old minimum • Upon application approval INSTRUCTION LANGUAGE • English • French DATES 2015 English Session • March 30 to May 1 French Session • February 23 to March 27 LOCATION

Ducasse Institute, Paris France TUITION 5 700€ Including: • Program Syllabus • Theory Handbook • All recipes

• Uniform & Pastry Arts Toolkit

• Taxes

Five weeks of specialized modules teach core aspects of pastry arts with emphasis on skills-building for restaurant

pastry. Acquire and apply innovative techniques for baking & decorating.

Small group settings provide personalized, accelerated training & informal discussion with expert Chef Instructors

and peers.

Pastry Essentials

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DISC

O

VER

Y

PR

OGRAMS

CLASS TYPE

• 45% hands-on • 55% theory

MODULES

• Introduction to Oenology

• Introduction to French Wine Regions

• Wine Careers & Sommellerie Fundamentals

• Optional Experiential Field trip

OBJECTIVES

• Discover the French wine world with a professional approach

• Acquire basic knowledge & competencies about oenology, wine tasting, wine pairings & different career opportunities

• Learn how to analyze, evaluate and serve a variety of wines

• Receive, store, check wines

DURATION

4 weeks

3 weeks consisting of 90 hours skills training • Hands-on classes in wine pairing, service and selling

• Applied theory in oenology

• Wine tasting

• Practical tests

1 week (optional)

Discover French Wine Regions Field trip

FOR • Serious Enthusiasts • Culinary or Hospitality school Students • Culinary Professionals • Career Changers • Entrepreneurs PRE-REQUISITE

• 18 years old minimum • Upon application approval INSTRUCTION LANGUAGE • English • French DATES 2015 English Sessions • August 24 to September 11 French Sessions • September 21 to October 9 LOCATION Paris TUITION 3 250 € Including: • Program Syllabus • Theory Handbook • Apron

• All tasted wines • Taxes

Additional cost for optional field trip 1 250 €