Location:

Paris, France

Program Type:

Study Abroad

Degree Level:

Undergraduate

Term:

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 

Certification

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.

Cost:

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

Requirements:

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

Scholarships:

No