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Bachelor in Culinary Arts
EXCELLENCE IN PRACTICE
From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts training centers, 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 hands-on training programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.
Our values:
PASSION - PLEASURESHARING - HARMONYLEADERSHIP - RIGORCURIOSITY - DIVERSITYEXCELLENCE - RESPECTAUDACITY - HERITAGE
Join us & feed your talent!
DUCASSE EDUCATION
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 Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious « Un des Meilleurs Ouvriers de France » culinary competition in 1993. He is Technical Director at the Lycée Hôtelier de Blois since 1998, while working in partnership with the Academic Committee of Ducasse Education since 2013.
Cyril Lanrezac - CEO
For more than 20 years, Cyril Lanrezac has built up his career through academic and professional experiences in the hospitality and education industries. After receiving his Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL IMHI MBA in 1997. He occupied several operational and functional positions working for high profile resorts and several internationally renowned chain hotels including 9 years for Accor Hotels. In 2010, he joined ESSEC Hospitality MBA as Director of Student Career Development and Corporate Relations, before being promoted to Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel. He finally joined Ducasse Education in 2016 as Managing Director.
A school driven by talented professionals:
BACHELOR IN CULINARY ARTS
The Bachelor in Culinary Arts of Ducasse Education allows you to acquire in 3 years the complete needed culinary know-how and management competencies to meet up the high expectations of the hotel-restaurant field.Choose an educational path of excellence to succeed in your career as a Chef, an international food service industry Manager or to start up and manage your own establishment.
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
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
DISCOVER• Master the culinary and pastry arts fundamental techniques• Develop products and industry knowledge• Learn efficient supply and cost management
5-MONTH INTERNSHIP
END-OF-STUDIES PROJECT
Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Business administration, Economics, Cost Management, Sciences, Hygiene, Communication, French culinary language
Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Sciences, Nutrition, Operational Management , Labor law, Computer science, French culinary language, Business management technics, Sommellerie
Courses*: Culinary lab (cuisine & pastry), R&D methodology, Strategy, Marketing & Business management techniques, Entrepreneurship, Sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Culinary design, Photographs & Culinary pictures
*To ensure a high level of education, the taught courses mentioned as above may evolve accordingly.
YEAR 190% HANDS-ON
The first year constitutes the base of culinary skills and knowledge.
YEAR 285% HANDS-ON
The courses are focused on the various themes covered by the food service industry and the basics of management
YEAR 320% HANDS-ON
Students use all their knowledge and know-how to start a real creative process
End-of-studies project : Creation and development of a business plan and a food service concept
5-MONTH INTERNSHIP
2018 Academic year under the patronage of Guy Savoy
Guy Savoy decides at fifteen years old that he will be «a chef or nothing! «. It is through the precious way of apprenticeship that he learned the duties of his future profession. He opened his first restaurant in Paris at twenty seven years old and rapidly received the recognition of the greatest guides. Installation rue Troyon; opening of Bouquinistes; third star in the Michelin Guide for his eponymous establishment; Chef of the Year; opening of the rotisserie Atelier Maître Albert; creation of Chiberta; launch of a Guy Savoy Restaurant in Las Vegas; Officer of the Legion of Honor title; and more recently, transfer of the restaurant Guy Savoy to the iconic Monnaie de Paris and opening of the boutique Goût de Brioche ... The Chef perceives his profession as a never completed work, which brings its daily stone to the edification of taste, pleasure and happiness of culinary art.
Benefit from a high standard transmission of
knowledge by highly qualified faculty members
Unique teaching methods combining
small group settings and high practice level to benefit
from a personalized follow-up, efficient learning
and optimized teaching
Join an international education program with a
program taught in English and in French
Real professional life situations through internships,
business game and end-of-studies project
Develop dual skills in
technics and management
EXCELLENCE IN PRACTICE
JOIN THE BACHELOR IN CULINARY ARTS
Conditions of admission
• Holders of a French general or technology baccalau
reate, or equivalent.
• Age of 18 and over at the end of the first semester of
studies.
• Passed entrance examination.
Entrance examination procedure
Applicants will be examined for selection in three successive, qualifying stages.
1. Review of applications by the Pedagogical Committee at Ducasse Education
• CV• Motivation letter detailing your motivation to join the program and your professional project• School record• Any document contributing to justifying your professional experiences in the food service industry (certificates of
internships, letters from your employers, letters of recommendations, etc.)
2. Written entrance examination - Multiple-choice test that mainly involves the following sujects
• Professional culture• Knowledge of produce• Knowledge of skills, equipment and professional vocabulary
3. Oral entrance examination - 15-20 minutes interview by a jury to assess the following criteria:
• Motivation• Suitability for the chosen career• Coherence of their career project• Presentation and knowledge of food-service industry standards
Intakes March 5, 20182018 Application deadline: February 19, 2018*
September 3, 2018 Application deadline: May 7, 2018*
You can download the application form and the terms of admission on www.ducasse-education.com
*In case you apply after application deadline, please contact our Recruitment and Admissions Department.
Campus: Centre de Formation Alain Ducasse Education 41 rue de l’Abbé Ruellan 95100 Argenteuil, France
Language: English
FEES AND FUNDING
Year 1 Year 2 Year 3
Registration fees* € 1,000 - -
Tuition fees € 12,000 € 11,800 € 11,800
Equipment and uniform € 700 € 400 € 100
Educational material € 500 € 500 € 500
Total € 14,200 € 12,700 € 12,400
Fees 2018
Funding
Student loans: Ducasse Education has negotiated preferential interest rates with its bank partners.
Which career path after the Bachelor in Culinary Arts ?
• Various sectors : Food service, Hospitality, Catering, Audit, Consulting, Training, Edition, etc.
• Various jobs : Chef, Owner chef, Kitchen Manager, F&B Director, Purchasing Manager, Quality auditor, etc.
*Registration fees non refundable
RECRUITMENT & ADMISSIONS DEPARTMENT
41, rue de l’Abbé Ruellan - 95100 Argenteuil, FranceTél : +33 (0)1 34 34 03 38 - Email : international@ducasse.com
www.ducasse-education.com
Une publication Ducasse Education © 2017 Tous droits réservés - Crédits photographiques : Pierre Monetta
Alain Ducasse Education
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