Program Details

Dedicated to Culinary Arts graduates and practicing Chefs who want to complement their know-how, this intensive advanced skills program provides the highest standards expected at top international establishments.
Paris, France
Program Type:
Study Abroad
Degree Level:
Fall Semester

Program Overview

Program Description:

If you already have experience as a professional chef, this intensive, four-month program will supercharge your knowledge to help you accelerate your career. The curriculum takes its inspiration from chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to cuisine.

You will spend 90% of your time on practical workshops, giving you the opportunity to master advanced and modern culinary skills and techniques. You will gain in-depth knowledge of bistronomy, ‘green’ gastronomy and alternative gastronomy concepts, enjoying demonstrations by renowned chefs and experts.

Duration - 4 months + 2-month mandatory internship

Job and career opportunities

  • Executive chef / Head chef 
  • Private chef
  • Chef instructor 
  • Restaurant manager
  • Culinary production manager 
  • F&B manager
  • Entrepreneur 
  • Consultant 
  • Food writer and critic

Program structure

  • Culinary Arts Advanced Techniques - 2 weeks
  • Traditional & Contemporary Cuisine - 4 weeks
  • New Trends & Innovations - 2 weeks
  • Green Gastronomy - 2 weeks
  • Cuisine Haute Couture - 2 weeks
  • Management of a Business Unit - 2 weeks
  • On-trend Gastronomy (street food, pop-up restaurant, snacking) - 2 weeks

Admissions requirements

No previous degree or experience required
for standard diplomas
18 years minimum
IELTS > 4.5
French B2

Intake - August 31th, 2020 


This training will award you the title of «Responsable en Cuisine Gastronomique»*, NSF code 221T, level III (FR) and level 5 (EU) entered in the National Register of Professional Certifications (RNCP) by order of September 26th 2016 and published on the Official Journal on October 4th 2016.

24040 EUR. - Including: Uniform, teaching material, morning coffee and daily lunch during culinary courses / Food and beverage prepaid - Excluding: Accommodation and transportation

Additional Program Information

- 18 years old minimum - Diploma in Culinary Arts or 2-3 years professional culinary experience - Upon application approval

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