Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

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1 Culinary Essentials For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

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3 FOR Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs PRE-REQUISITE 18 years old minimum Upon application approval Culinary Essentials Discover the world of professional culinary arts Designed specifically for those who want to explore the universe of top culinary arts, this professional skills initiation program introduces the most important foundations in culinary & pastry arts. Learn and apply innovative techniques with simple recipes designed to reinforce skills know-how. Small group settings provide personalized, interactive and efficient training. CLASS TYPE: 90% hands-on & 10% theory INSTRUCTION LANGUAGE DURATION: 2 months English French 7 weeks consisting of 280 hours skills-building classes Applied theory & hands-on training in culinary laboratories Associated skills Testing: written & practical exams Field trips LOCATION Ducasse Institute Argenteuil, FRANCE Ducasse Institute Paris, FRANCE 1 week : 40 hours of practical experience in a restaurant 3

4 CULINARY ESSENTIALS CULINARY SKILLS OBJECTIVES Receive, store & check goods Receive and check goods delivered Store food by arrival order, at the right place and temperature Organize yourself for better time management & multi-tasking performance Learn how to approach a recipe Determine ingredients and material requirements Organize your work station Identify proper food-handling procedures and mise-en-place techniques Acquire preliminary food preparation techniques & cutting methods for Vegetables, fruits and cereals Herbs, spices and condiments Fish, shellfish & crustaceans Poultry and meat Learn classic bases & sauces Prepare Ducasse-style stock, fumet, broth and jus Acquire culinary bases: vegetable purees, soups, marinades, condiments Prepare classic French sauces Learn traditional Mediteranean and contemporary recipes Learn fundamental cooking methods Sautéing & roasting Poaching & steaming Braising & confit Grilling & frying Learn French pastry arts fundamental techniques Use professional equipment and tools Prepare essential doughs and creams Bake, decorate and plate desserts Make classic French pastries Plate and serve final food preparations Taste, analyze and adjust culinary production Select proper serving equipment Plate dishes according to chef instructions Apply modern presentation techniques 4

5 CULINARY ESSENTIALS ASSOCIATED SKILLS OBJECTIVES Learn basic culinary vocabulary Gain knowledge of professional kitchen & cooking terminology Apply correct usage of terms Comprehend hygiene & safety protocols Understand hygiene and safety standard methods for food, equipment and premises Learn to process HACCP documents Identify & properly use culinary equipment Work with professional tools and learn their functionality Apply required equipment to specific recipes Apply professional Code of Conduct Understand and respect professional kitchen hierarchy Develop efficient group dynamic skills Practice principles of professional behavior Learn general restaurant operations Discover daily activities of a working restaurant 5

6 CULINARY ESSENTIALS PROGRAM MODULES Module 1 Basics of Cooking Module 2 Vegetables & Cereals Module 3 Poultry & Meat Module 4 Fish, Shellfish & Crustaceans Module 5 Fundamentals of French Pastry Arts Module 6 Mediterranean Cuisine Module 7 Practical real-world experience in a restaurant selected by Alain Ducasse Education Module 8 Associated Course: Food Pricing & Cost Control Final Exam Order of modules may change due to unforeseen schedule modifications 6

7 CULINARY ESSENTIALS METHODOLOGY ALAIN DUCASSE EDUCATION innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition. Hands-on Workshops Understand, 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 Classes Summarize and synthesize new knowledge. Classes will allow students to: Build know-how during interactive classes with the Chef Instructor Extend knowledge with individual or group research work Practical Internship Discovery internship during the program Tests & Grading Weekly module quizzes and hands-on practical tests evaluate understanding & monitor student progress Final exam consists of a group meal preparation with jury evaluation TRAINING MATERIAL & EQUIPMENT PROVIDED Welcome Guide Program Syllabus Theory Handbook All recipes Uniform : Toque / 2 Alain Ducasse Education logo chef jackets / 1 pair of professional trousers / 1 pair of non-slip shoes Knife set TUITION, FEES & DATES Tuition: 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 session: June 29 to August 21, 2015 Dates for French sessions: Please refer to our website at 7

8 FOR MORE INFORMATION & ENROLLMENT, CONTACT ALAIN DUCASSE EDUCATION 41, rue de L Abbé Ruellan Argenteuil France Tel: +33 (0) Alain Ducasse Education A Alain Ducasse Education Publication 2014 All Rights Reserved Photo Credits: Anne-Emmanuelle Thion - Pierre Monetta - Thomas Duval - Mathilde de l Ecotais - David Bordes

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