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EXPERIENTIAL LEARNINGIN CULINARY SCIENCES
French for Culinary Purposes: a 1-week intensive language courseUp to 3 weeks of culinary workshops
Followed by a 2-month internship in a French restaurant
The LaSalle Beauvais Food & Health Research Center:
Current public health research emphasises
the need to bring together complementary
skills from culinary arts, food
technology, and medical sciences to
optimise the results of R&D efforts. Keeping
abreast of this evolution, LASALLE
BEAUVAIS has developped a Research
Center where consummers and patient
organizations test innovative technical
benefits and products. We proudly partner
with: SEB-TEFAL to innovate in the area of
cooking appliances & cookware for
healthy food preparation; George PRALUS,
inventor of Sous Vide cooking, to evaluate
the nutritional benefits of the
Vaposaveur® bell jar; ROQUETTE FRERES
to elaborate new ingredient solutions;
Nadia SAMMUT, founder of the WITH LOVE
Allergen Free ® movement, on eating habits.
ACADEMIC FOCUS LaSalle Beauvais and Ducasse Education join forces to offer a unique interdisciplinary program. Students will have the opportunity to work alongside talented chefs and internationally recognized scientists.Combine the creativity of the culinary arts with the expertise of a food and health scientist: find out about the French Paradox, discover the nutritional potential of food or cook for health with appropriate techniques (see overleaf for details).
ELIGIBILITY(1)
• College juniors or seniors in culinary arts, hospitality management, nutrition, agriculture, food sciences, food marketing, public health, and medical sciences• GPA: 2.7 (B-)• Culinary skills : the Ducasse Education workshop requires the command of basic cooking techniques• English: upper intermediate level (750 TOEIC; TOEFL: 580 PBT, 213 CBT or 80 iBT; 6.5 IELTS)• Limited to 20 participants
PROGRAM• The 1-week language course (week 1) is recommended for all participants. It is mandatory for the 2-month internship. Previous completion of French 101 or equivalent is encouraged.• Choose either one or both of the following workshops: - “Cooking for Health” (weeks 2+3) and/or - “The Ducasse Gastronomic Approach” (week 4)• At the end of the full 4-week package, we offer the opportunity to do a 2-month internship in a French restaurant selected by our school. Students who wish to do the 2-month internship must complete the 4 weeks of experiential learning.
DATESWeek 1: French May 12-16, 2014Week 2-3: Cooking for Health May 19-30, 2014Week 4: The Ducasse Gastronomic Approach June 2-6, 2014Restaurant Internship: Tue June 9 – Wed July 30, 2014
TUITIONWeek 1-3: 2100 € (waived for exchange students: Erasmus or partner universities) Week 4: 1500 € No tuition waived for this Ducasse Education workshop
FEESStudy trip to Champagne: approximately 350 € - 400 € (all inclusive – bus, overnight, meals, admissions and tours of vineyeards)Internship administration and match fee: 600 € (board included; free housing cannot be guaranteed in all internship locations)
(1) For practicing cooks or professional retraining: contact us for information about
our advanced Ducasse Education & LaSalle program.
THE DUCASSE GASTRONOMIC
APPROACH
LECTURE WITH A LASALLE SCIENTIST: Learn about the scientific approach
EXPERIENTIAL LEARNING WITH A DUCASSE CHEF: Prepare a full menu using local Picardy products. Experiment with different cooking techniques
EXCURSION: Visit local producers and a local Farmers’ market
EXPERIENTIAL LEARNING WITH DUCASSE EDUCATION CHEF: 3 original recipes
EXPERIENTIAL LEARNING WITH A DUCASSE CHEF: Cook 3 recipes
CULINARY EXAM: Cook and present 1 recipe
LECTURE WITH A LASALLE SCIENTIST: Learn about the scientific approach
LECTURE WITH A LASALLE SCIENTIST: Visit local food suppliers and organic food growers to understand the nutritional links
LECTURE WITH A LASALLE SCIENTIST: Learn about the scientific approach
DEBRIEFING: Final program review and evaluation
TRANSFER TO INTERNSHIP LOCATION
OR DEPARTURE
Sat
urda
yS
unda
y DEPARTURE FOR STUDENTS WHO DID NOT
REGISTER FOR THE DUCASSE WORKSHOP
SEMINAR: TEXT IN FOOD AND IMAGE
SEMINAR: TEXT IN FOOD AND IMAGE
EXPERIENTIAL LEARNING: Prepare desserts with low-glycemic index suggars
EXPERIENTIAL LEARNING: Learn to cook to prevent cancer and therapy induced side effects during treatement of chronic forms of cancer
EXPERIENTIAL LEARNING: Allergen and gluten-free: learn to cook to support immune disorders
3-DAY EXCURSION:celllars and vineyards of the Champagne region
Intensive interdisciplinary program• 2 US credits (4 ECTS credits) per week; 6 US credits (12 ECTS credits) in 3 weeks • Certificate delivered by LaSalle Beauvais and Ducasse Education for the workshop « The Ducasse Education Gastronomic Approach » • Credits earned from LaSalle Beauvais for the workshop « Cooking for Health ».
Mon
day
FRENCH FOR CULINARYPURPOSES: REQUIRED FOR 2-MONTH INTERNSHIP:
4 hours/day of language classes: 2 hours in the morning and 2 hours in the afternoon. Previous completion of French 101 or equivalent recommended
FINAL EXAM
EXPERIENTIAL LEARNING: «French paradox» of the southwest Cuisine
SEMINAR: TEXT IN FOOD AND IMAGE: Explore the ways food is represented in a variety of texts and visuals
EXCURSION: Visit a sturgeon fish farm in Villette
EXPERIENTIAL LEARNING: Prepare a full medieval banquet at the medieval hospital and garden Maladrerie Saint Lazare in Beauvais
EXPERIENTIAL LEARNING: Mediterranean cuisine
EXPERIENTIAL LEARNING: Japanese cuisine
LECTURE: French medieval cooking as medical concept
REPORT DUE
EXPERIENTIAL LEARNING: Attend a wine session
SEMINAR: TEXT IN FOOD AND IMAGE
SEMINAR: TEXT IN FOOD AND IMAGE
Tues
day
Wed
nesd
ayTh
ursd
ayFr
iday
Farmers Market Bounty A proud chef cooking a French dish
EXPERIENTIAL LEARNING EXCURSION LECTURE EXAM
TRADITIONAL CUISINES AND PUBLIC HEALTH: FROM
HISTORIC CONCEPTSTO MODERN MESSAGE
INTENSIVE FRENCH LANGUAGE
FOR CULINARY PURPOSES
Week 2: May 19 - 23Week 1: May 12 - 16 Week 3: May 26 - 30 Week 4: June 2 - 6
COOKING FOR HEALTHFRENCH
COOKING FOR HEALTH WITH APROPRIATE
TECHNIQUES
Concentration
THE DUCASSE EDUCATIONGASTRONOMIC APPROACH
Beauvais is located 50 miles N of Paris.
Trains to Paris depart every hour. Beauvais is
an ideal base for exploring Europe: from
Paris-Beauvais International airport
(5’ from our campus) low cost companies
offer at least 40 regular flights to destinations
such as Rome, Barcelona, Glasgow, Dublin,
Warsaw, Prague, Budapest.
Pho
togr
aphi
es :
P. P
ouill
art-
Pro
duc
tion
grap
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ue :
Éd
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201
3Contacts us :—
Program information:
Dr. Philippe POUILLART
Tel: + 33 3 44 06 38 69
Admissions:
Tel. : +33 3 44 06 38 14
Ducasse Education
41 rue l’Abbé Ruellan
F - 95100 Argenteuil
Tel: + 33 1 34 34 19 10
www.centreformation-alainducasse.com
Institut Polytechnique
LaSalle Beauvais
19 rue Pierre Waguet
BP 30313
F - 60026 Beauvais Cedex
www.lasalle-beauvais.fr
Practical information
How to get to Beauvais
Located a 45-minute drive from
Paris Charles De Gaulle Airport.
From Paris Charles De Gaulle
Airport: Direct train RER B to
Paris Gare du Nord train station
(30 minutes).
From Paris Gare du Nord:
direct train to Beauvais
(1 hour 15 minutes).
Lille
Amiens
Reims
Roissy
Troyes
Rouen
PARIS
Le Havre
Calais
A 29
A 28
A 16
A 16
A1
A1A 1 bis
Beauvais
CDG Airport
London
Brussels
