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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
4
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
5
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
7
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: [email protected]
www.ducasse.com