Program Details
- 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 B2Intake - 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
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