2014 Student s programme

Transcription

1 From 12th Mai 2014 To 12th September Student s programme Institut Paul Bocuse worldwide Alliance The Institut Paul Bocuse Singapore, Taiwan, South technical skills, discover formed the Institut Paul Bocuse Worldwide Alliance in Today, this unique alliance covers 12 partners Africa, the United States, Ecuador and Canada. Each university selects its top students for intensive 4- French culture, while at the same time sharing and showcasing their own culinary culture. Student life Choosing the Institut Paul Bocuse brings you a unique chance to experience a richly diverse multicultural environment. Student life centers on sharing and exchanges, including special events and leisure activities that bring together students of nearly 40 different nationalities each year. in 12 countries, all among month sessions at the the world s top Hospitality Institut Paul Bocuse. Every The Worldwide Alliance also Management & Culinary year, this innovative promotes sharing of skills Arts schools, in Canada, educational program gives and through exchanges of Chile, Colombia, Finland, 30 to 40 students a unique teaching staff from the Greece, Japan, Mexico, Peru, opportunity to perfect their Institut Paul Bocuse and its partners. An exclusive 16 weeks hands-on s'agir de programme toute personne qui This programme is dedicated The experience is anchored tire parti des informations to advanced students to: in realities of the profession. qu'il contient, par exemple, - Improve skills, You will receive expert les employés ou des - Gain knowledge teaching that combines personnes intéressées dans - Master various cooking demonstrations with handson l'achat d'un produit ou une techniques key to France practice. demande de service. vast culinary heritage - Share an international experience. The classes are taught in French from Monday to Friday. Classes are taught in French (and English when needed). Vous pouvez créer une liste de publipostage à partir de cartes de réponses commerciales, de dossiers clients, de cartes de visite récoltées sur un salon ou de listes de membres. Vous pouvez envisager d'acheter cette liste à une autre société. You will receive expert teaching that combines Ensuite, déterminez le budget dont vous disposez

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3 Programme course description Perfecting Cooking This course combines and fish, regional & put into practice daily. practice, and demonstration classes. It is designed to Lyonnaise cuisine. You will develop your skills There will be hands-on classes in the kitchen from review and consolidate basic by practicing different Monday to Friday, 6 hours culinary skills as well as techniques and by per day. increase knowledge about exploring a variety of raw materials. traditional and modern Special emphasis is placed French recipes. Food on a «one week/one safety, hygiene and crosscultural theme» principal. Using competences are vegetables, meats, poultry Application in restaurants: Cuisine F&B and the O Flaveur, are the names of the restaurants dedicated to preparing students and faculty lunches. In F&B, you will improve your skills and techniques in preparing and plating a variety of French classical entrees and main dishes. During the summer the restaurant serves approximately 200 covers per day. Special emphasis is placed banqueting kitchen organisation & food production. One of the highlights of this programme is the chance for each student to experience a real banqueting restaurant situation in which there is a certain amount of pressure to produce quality meals to be served at a designated time. You will not only be practicing and reinforcing your culinary techniques. You are also acquiring rapidity and precision while respecting food safety, hygiene and cost control

4 Perfecting Pastry Programme course description This practical course is designed to review and consolidate basic pastry skills and techniques. Special emphasis is placed on French pastries, individually plated desserts & mignardises, petits fours which may be served at «Saisons». You will explore a variety of items such as cakes, tarts, creams, mousses, ices, sorbets and chocolates in order to perfect and to combine different methods and techniques. Food safety, hygiene and cross-cultural competences are practiced daily. Hands-on classes are held Monday to Friday, 6 hours per day. Bread baking This practical course is designed to teach and to consolidate basic bread baking skills and techniques. Special emphasis is placed on baking, not only the French traditional baguette and viennoiserie, but also a wide variety of breads using different types of flour, fermentation methods, shaping and mixing processes. The products which are baked are served in our restaurants and at the Clipper for students Breakfasts, from Monday to Friday. Hands-on classes are held from Monday to Friday, 6 hours per day. 4

5 Programme course description Application in restaurants: Table Arts Service This practical course, held in the 2 restaurants: Saisons and O Flaveur is designed to integrate theory classes on wines and cheese, the history of gastronomy and table arts. Special emphasis is placed on skills in table arts service and guest relations. You will practice table decoration, mise en place, food, wine and cheese service. Guest relations, table arts, food safety and hygiene are practiced daily. Classes are held on Monday to Friday, 2 services per day. The lunch & dinner services will be assured by the students. Purchasing and storage department This practical course, takes place on the shipping dock, the decasing or ingredient room, the dry and cold storage rooms and the ordering office. The week in the Economat is designed to familiarize the student with the food receiving, decasing, quality verification & organisational process of stocking dry and fresh foods while respecting HACCP regulations. They will experience the straight line flow of clean food. In addition, students will learn about fruit, vegetable and herb seasonality and the criteria of quality for meat, fish and poultry. Students will learn to prepare the carts that supply the different kitchens with their appropriate ingredients. Food safety and hygiene are practiced daily. Classes are held on Monday to Friday for approximately 8 hours per day. Culinary arts and trends To give an overview and a better understanding of the French culinary heritage and evolution the programme includes conferences, demonstrations and classes such as History of French gastronomy French table arts French wines & tasting French cheeses & tasting Coffeology Paul Bocuse cuisine External visit. Those topics are taught in French to all class.

6 Programme course description Cuisine du monde competition To conclude the season rich in emotions, the class of the Institut Paul Bocuse Worldwide Alliance participate in the Cuisine du monde competition. The objective of this contest is to showcase the students respective cultures through culinary creations and table settings for 2 guests. In the Cuisine du monde contest. Under the watchful eye of Chef Philippe Jousse, the students have to present a starter and a main course with flavors from their respective countries to a distinguished jury. The jury is formed by members of the Institut Paul Bocuse Board of Administration as well as representatives from the Embassies of the countries represented. This culinary contest is organized in connection with the Observatory of meals and culinary practices at Institut Paul Bocuse under the direction of Claude Fischler, a sociologist and head of research at the French National Center for Scientific Research. The objective of this observatory is to gather data on intercultural comparisons. (See next page). Cuisine from abroad : demonstration, buffet Groups of students by country will have to present in the Amphitheater in front of the class, a typical product of their country in order to share their knowledge and food culture. Each group will demonstrate one typical recipe and make it taste. Than, by the end of the week they will prepare a buffet for 150 guests. PS :Don t forget to take with you in your suitcase some spices, local products, traditional suite. 6

7 Extra information International observatory of meals & culinary practices The Institute Paul Bocuse has created an international observatory with the aim to gain a better knowledge of meals and culinary practices at an international scale. The project will start on January 2012 and the first results will be presented on September We collaborate with the students & the university network of the Institut Paul Bocuse Worldwide Alliance in order to collect and analyse intercultural data. In addition, a research study will be realized aiming to collect more subtle elements of cross-cultural comparison about meals and culinary practices in a smaller number of countries. Procedure Every year, questionnaires are collected from the Alliance students with the aim to constitute a long-term database on meal practices among young adults from different continents (those of the Alliance students). On one side, it is planned to gather annual information about meals and culinary habits and on the other side, to also focus on a specific topic each year. To do so, the Alliance student candidates have to fill in a questionnaire in their application to the Institute Paul Bocuse. Data will then be analysed by the Institut Paul Bocuse Research Centre. Moreover, this same specific issue will be studied through an ethnographic fieldwork, which will take place in 1 or 2 countries under the supervision of Pr. Claude Fischler (CNRS/EHESS). A bibliography watch will be conducted in the same time in order to explore the subject from international scientific published papers. Finally, a workshop will take place every year at the same period of the culinary Alliance competition with the aim to present and discuss the results. Presentation of the questionnaire: It will be composed of questions organised in different items: The estimated time to answer to the whole questionnaire is minutes. Meals and number of everyday meals Meal setting (table dressing ) Meal structure (starter, main course ) Companions Festivities Eating out Meal invitations Meals with friends Changes in the eating practices along the time The survey includes as well a diary journal about food intakes in order to collect information about eating practices, such as meals consumed during the day, the meal content, the meal setting, the companions with whom meal has been consumed, the table manners (i.e. eating at the table, standing, etc.). Respondents will have to fill the diary journal for two days (a working day and a non-working day) every time they consume food or if they prefer at the end of the day (estimated time: 30 minutes). The analysis of the results will be presented to the members of the Alliance and the partners will be cited in any scientific communication to be published.

8 About Lyon Lyon, Capital of gastronomy Lyon, much more than the world capital of gastronomy! Of course, the city is proud of this title, bestowed upon Lyon in the XIXth century by the famous critic Curnonsky, but the city of Lyon, which is home to the Institut Paul Bocuse, is much more than that. Since 1998, Lyon has been registered on the UNESCO world heritage roster, and has managed perfect symbiosis between the value given to tradition and the city s illustrious past and its mastery of the most recent innovations. Since the Renaissance, Lyon has positioned itself as a world-class economic and cultural center, whose old quarter of Saint Jean, which was that of the bankers from Florence in former times, is a vestige still full of life. Lyon long used its business savvy in trading and industry (namely textiles and especially silk) to serve its purposes and to become one of the best performers in the XIXth century economically speaking; it was later able to maintain its advances and adapt to progress rather than being subjected to it. A crossroads of Europe, Lyon excels in many diverse fields such as biotechnologies, information and communication technologies, fashion, the environment and clean-tech industries. Lyon is a top-notch university town (first after Paris) that welcomes more than 125,000 students annually including many foreign students. Lyon fosters their integration through its quality structures and its dynamism. Thanks to its many assets, Lyon is quickly gaining international importance and continues to benefit from its strategic geographic situation - ideally located in the Rhone river valley, linking Paris, Geneva and the French Riviera... Lyon s lifestyle opportunities confer it with a serious and increasingly recognized competitive advantage. Lyon, capital of gastronomy : capital of Gaul under the Roman Empire, a major centre of culture and trading during the Renaissance, and a strong industrial breeding ground in the nineteenth century, Lyon has become a large European metropolis, benefiting from the influences that have swept across its beautiful landscape. Now included on the UNESCO World Heritage List, Lyon is categorized along with prestigious cities such as Venice, Prague, or Saint Petersburg. Known worldwide, the Lyonnaise cuisine has only one secret: "to allow things to taste like what they are» as Chef Paul Bocuse always says. The region is overflowing with culinary inventiveness and «star " chefs whose names are known all over the world, Enjoy Lyon, its markets and famous restaurants The official site of the city of Lyon : 8

9 General information CLASSES: Classes are held from Monday to Friday. Some may be organised on Saturday in the interest of the students. Depending on the course, classes will start and end at different times. Most of the time classes are held for 6 hours per day but can last longer when the training is at the restaurant Saisons, which is open to guests for lunch and dinner. Students will have a 2 week vacation during the 2 first weeks of August. The Institute is closed. However, the student housing remains open. DRESS CODE: It is mandatory for students to wear a uniform. During practical classes in the kitchen, this is your kitchen uniform (with your school logo) and your security shoes with non-slip soles and hard topped (steel toed shoes - no Crocs). Students must bring their knives and other cooking tools, kitchen uniform as well as a lock. Toques will be provided. During theorical classes men must wear black suits, white shirt and a tie. Women must wear black pants or a knee length skirt, black jacket and white blouse. For health reasons, you are not permitted to wear your kitchen uniform outside of the building. We will provide you with a locker room in which you can change your clothing. Students must be dressed either in their kitchen uniform or black suit to be admissible into the Institute. ATTENDANCE & CERTIFICATE Attendance to all the classes and visits are mandatory. Students will be evaluated each week. An average of 12/20 is requested to obtain the certificate. In the case of a disrespectful Attitude & non-satisfactory participation, and an average below 12/20, students will not receive the Certificate. ACCOMMODATION: Students are accommodated at the student housing located close to the Institute in single or double room. Sheets and blankets are provided. Towels are not provided. Breakfast is served from Monday to Friday. Students can use the collective kitchen to prepare all other meals. The school does not provide plates, cups, utensils, pots and pans. These must be purchased upon arrival. RULES: During your stay the general rules must be respected. If not, you will be expelled from the school and must go back to your country. INSURANCES included in the scolarship: A multi-risk insurance & third party insurance are compulsory for the student housing, and to cover all accident, injuries caused to a third party during your stay. Each student under 28 has to register to the French national insurance system>.it is mandatory. Students over 28 must have a private international insurance covering complementary medical needs, all accidents and injuries caused to them or by them during their stay at the Institut Paul Bocuse. A proof of this insurance must be provided with the application form. COST OF THE PROGRAMME: 5550 : including housing at the students residence, as well as breakfast and lunch from Monday to Friday (Except during the 2 weeks of vacation in August.), fiscal stamp, national insurance fees, multi-risk insurance. FEES: Tuition must be paid 2 months before the program starts. Payment must be sent along with the approved rules. We can deliver the invitation letter for the visa only once the fee paid. CANCELLATION POLICY: If the student cancels less than one month prior to the beginning of the program: 40% of the tuition will be refunded.

10 10 Institut Paul Bocuse provides training for Culinary Arts and the Hospitality industry. Integrating tradition, modernity, innovation and research, it aims at the excellence. With requirement, it transmits the technical and managerial know-how necessary to prepare its students to the best careers in the world