Culinary Arts Diploma. For entry-level aspiring chefs

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1 Culinary Arts Diploma For entry-level aspiring chefs

2

3 FOR Culinary Arts Diploma PRE-REQUISITE Launch your culinary career Designed specifically for entry-level professionals in the food-related services, the Culinary Arts Diploma provides the highest standards expected at premium establishments as a qualified Commis Chef. 18 years old minimum High school degree level Upon application approval Learn core culinary & associated skills. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Small group settings provide personalized, interactive and efficient training. INSTRUCTION LANGUAGE CLASS TYPE: 90% hands-on & 10% theory Aspiring chefs with little or no experience English French LOCATION Ducasse Institute Argenteuil, FRANCE DURATION: 8 months 5 months consisting of 880 hours skills-building classes Applied theory & hands-on training in culinary laboratories Associated skills Testing: written & practical exams Field trips 3 months of practical experience in a restaurant 3

4 CULINARY ARTS DIPLOMA CULINARY SKILLS OBJECTIVES Receive, perform quality control & store ingredients Receive, identify and check goods delivered Stock and shelve goods by quality, weight, expiration dates, temperature Monitor food inventory Develop efficient time management & multi-tasking performance skills Learn how to master a recipe Determine ingredients and material requirements Organize your professional work station Execute standard food-handling procedures Acquire professional mise-en-place techniques Master preliminary food preparation techniques & knife skills Cut vegetables and fruit into classic French shapes Dress, filet & cut up fish Prepare shellfish & crustaceans Prepare poultry and meat Master classic bases, sauces & condiments Prepare Ducasse-style stock, fumet, broth and jus Produce culinary bases: herb purees, soups, marinades, Mediterranean condiments Prepare classic & contemporary sauces Execute exclusive Ducasse recipes Learn & practice fundamental cooking methods Vegetables: sautéing, roasting, poaching, braising, steaming, grilling, frying Fruits: sautéing, roasting, poaching, confit-style Cereals: steaming, poaching, risotto-style Fish & seefood: marinating, grilling, searing, steaming, poaching Poultry & meat: braising, marinating, confit, roasting, grilling, poaching Eggs: poached, fried, scrambled, omelet Learn & practice French pastry arts techniques Operate professional equipment & use specialized tools Master doughs and creams Bake, decorate and plate desserts Produce top classic French pastries Adapt pastry techniques to culinary applications Plate and serve final food preparations Taste and analyze culinary production (temperature, texture, aroma, flavor) Adjust seasoning Plate dishes according to chef instructions Apply modern presentation techniques Select proper serving equipment Plate dishes according to chef instructions and presentation principles Manage timing of service 4

5 CULINARY ARTS DIPLOMA ASSOCIATED SKILLS OBJECTIVES Comply with hygiene and safety regulations Understand & implement mandatory health and occupational safety standards concerning food, people, equipment & premises Set up and maintain a clean work station Learn how to fill out & process HACCP documents Learn effective communication in the professional kitchen Master culinary terminology for techniques, ingredients & equipment Understand principles of effective communication within a kitchen brigade Develop written & oral communication competencies Master use of professional equipment Identify various utensils/materials & understand their proper functionality Learn equipment operation, including multi-functional ovens, sous-vide machine, blenders, blast chillers Develop proper behavior in the professional kitchen Understand specific behavior codes expected in the work environment Develop efficient group dynamic skills Practice active listening ability to follow chef instructions Develop skills to anticipate & administer an optimized menu Understand how to execute a recipe Develop culinary math skills (food costing, ratios, weights & measures) Calculate ingredient requirements according to recipes & portions Learn how to write a list of ingredients for a purchase order Learn general operations of a restaurant Understand overall dynamics of how a top-quality restaurant works Learn basics of food and beverage management Learn organization of restaurant staff & functions Understand fundamentals of service and task planning Gain insight into efficient workflow from food preparation to presentation 5

6 CULINARY ARTS DIPLOMA PROGRAM MODULES Module 1 Cutting Methods Bases, Sauces & Condiments 10 days PART I Module 2 Cooking Methods 10 days Module 3 Vegetables, Fruit & Cereals 15 days PART I Test 2 days Module 4 Effective Communication 5 days PART II Module 5 Poultry, Meat & Game 22 days PART II Test 3 days Module 6 Management & Administration 5 days PART III Module 7 Module 8 Seafood & Crustaceans Pastry Art Basics 25 days 7 days PART III Test 3 days Module 9 Field Trips & Internship preparation 5 days PART IV Module 10 Final Exam Practical real-world internship in a restaurant selected by Alain Ducasse Education 4 days Order of modules may change due to unforeseen schedule modifications 6

7 CULINARY ARTS DIPLOMA 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: Benefit from interactive classes with Chef Instructors & peers Extend knowledge with individual or group research work, class discussions & recommended reading 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 quiz, hands-on practical test & juried meal preparation All grading follows a Pass/Fail system 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 sessions: November 17, 2014 to August 8, 2015 January 11, 2016 to September 10, 2016 Dates for French session : May 18, 2015 to January 23,

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

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