Superior Culinary Arts DiplomaFor• Culinary school graduates• Culinary professionals

FOR

• Culinary school graduates• Culinary professionals

PRE-REQUISITE

• 18 years old minimum

• Minimum 2-3 years of-professional culinary expe-rience or any diploma in Culinary Arts

• Upon application approval

INSTRUCTION LANGUAGE

English

LOCATIONDucasse Institute Argenteuil, FRANCE

Superior Culinary Arts DiplomaAccelerate your culinary careerDesigned 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.

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. Reinforce skills know-how in a real-world working environment through a monitored internship. Small group settings provide personalized, interactive and efficient training.

CLASS TYPE: 85% hands-on & 15% theory

DURATION: 6 months

3 months consisting of 500 hours skills-building classes• Applied theory & hands-on training in culinary laboratories• Associated skills• Testing: written & practical exams• Field trips3 months of practical experience in a restaurant

3

Master Advanced Culinary Techniques

• Master preparation & mise-en-place techniques for all ingredients• Perform & perfect cooking methods with precise temperatures• Taste & adjust seasoning• Properly plate dishes

Master Equipment Usage

• Know the latest machines, materials & tools available on the market• Use all appropriate types: sous-vide, immersion circulator, Vapo-saveur®, Thermomix®

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 professional situations

Comply with Health & Safety Protocols

• Apply the rules & procedures of health & safety regulations• Implement HACCP documents: safety & quality• 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• Discuss culinary creativity with top Chef Instructors

C U L I N A R Y S K I L L S O B J E C T I V E S

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SUPERIOR CULINARY ARTS DIPLOMA

Learn nutrition & food science fundamentals

• Understand basics of balanced nutrition and diet• Acquire knowledge in food chemistry and physics

Develop effective communication & professional computer skills

• Master culinary terminology for techniques, ingredients & equipment• Understand principles of effective communication within a kitchen brigade• Develop written & oral communication competencies

Develop effective team management skills

• Learn how to build confidence within your team• Learn how to maximize team performance• Gain skills to manage your team given unexpected situations• Develop professional stress management techniques

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• Create and complete administrative forms or reports (HACCP, product inventory, purchase orders, supplier invoicing)

A S S O C I A T E D S K I L L S O B J E C T I V E S

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SUPERIOR CULINARY ARTS DIPLOMA

6

P R O G R A M M O D U L E S

SUPERIOR CULINARY ARTS DIPLOMAPA

RT

IPA

RT

IIPA

RT

III P

AR

T IV

Module 1 5 daysCulinary Essentials Review

Module 2 10 daysTradition - Evolution:

Reinterpretation of French Cuisine Classics

Module 3 5 daysSous-Vide & New Cooking Technologies

Module 4 3 daysCatering & Banqueting

PART I Test 2 days

Module 5 8 daysNew Trends:

Finger Food, Street Food & World Food

Module 6 7 daysNature:

Healthy Cooking & Balanced Nutrition

Module 7 8 daysHotel Catering:

Buffet & CocktailHotel Breakfast & Brunch

PART II Test 2 days

Module 8 2 daysInformation Technology & Computer Skills

Module 9 5 daysBusiness Administration & Management

Module 10 2 daysEffective Communication Skills

PART III Test & Final Exam 4 days

Module 11 2 daysField Trips

Module 12

Practical real-world internship in a restaurantselected by Alain Ducasse Education

Order of modules may change due to unforeseen schedule modifications

M E T H O D O L O G Y

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ALAIN DUCASSE EDUCATION innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

Hands-on WorkshopsUnderstand, memorize, duplicate, practice & ultimately master techniques. Workshops will allow students to:

• Discover new techniques step-by-step with the Instructor Chef’s demonstration• Experiment techniques with the Instructor Chef’s assessment • Apply techniques to professional recipes • Master and validate techniques with the Instructor Chef’s test

Theory ClassesSummarize and synthesize new knowledge. Classes will allow students to:

• Benefit from interactive classes with the 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• Mandatory internship after program completion

Tests & Grading• Three preliminary exams last 2-3 days to evaluate understanding & monitor student progress• Final exam consist of written quizzes, hands-on practical tests & juried meal preparation• All grading follows a Pass/Fail system

• Welcome Guide• Program Syllabus• Theory Handbooks• All recipes• Uniform : Toque / 2 Alain Ducasse Education logo chef jackets

T R A I N I N G M A T E R I A L & E Q U I P M E N T P R O V I D E D

Tuition: 15 500 €• Including: tax, training material, equipment, morning coffee & daily lunch• Excluding: accommodation and transportation• Liability & health insurrances, valid passport and appropriate visa are required by all participants

Dates for English sessions: January 26, 2015 to July 18, 2015 September 21, 2015 to March 27, 2016

T U I T I O N , F E E S & D A T E S

SUPERIOR CULINARY ARTS DIPLOMA

A Alain Ducasse Education Publication © 2014 All Rights ReservedPhoto Credits: Pierre Monetta - Thomas Duval - Françoise Nicol

FOR MORE INFORMATION & ENROLLMENT, CONTACT

Alain Ducasse Education

ALAIN DUCASSE EDUCATION

41, rue de L’Abbé Ruellan - 95100 Argenteuil France

Tel: +33 (0) 1 34 34 03 38 Email: international@ducasse.com

www.ducasse.com