FRENCH CULINARY ARTS STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students

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1 FRENCH CULINARY ARTS at the Institut Paul Bocuse L y o n-ecully (Franc e ) STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students T o improve s k i lls, gain knowledge a n d to share an international experience T h e experience i s anchore d in r e a lities of the profession

2 2010 Worldwide Alliance GLOBAL COURSE DESCRIPTIONS ADVANCED CULINARY TECHNIQUES This course combines practice, theory and demonstration classes. It is designed to review and consolidate basic culinary skills as well as increase knowledge about raw materials. Special emphasis is placed on a «one day/one product» principal. Using vegetables, meats, poultry and fish, you will develop your skills by practicing different techniques and by exploring a variety of traditional and modern French recipes. Food safety, hygiene and cross-cultural competences are put into practice daily. There will be hands-on classes in the kitchen from Monday to Friday, 7 hours per day, COOKING PRACTICE 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 150 people per day. You will be following the techniques and principles of Auguste Escoffier. Special emphasis is placed on kitchen organization and food production. Students will spend two weeks in F&B. The first week, the menu is imposed by the chef. During the second week, the students decide the menus and the recipes. One of the highlights of this program is the chance for each student to experience a real 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. There will be an evaluation each week based on: organization, techniques, team attitude, and professional behaviour. Classes are held Monday to Friday, 7 hours per day. 2

3 CULINARY ARTS TRAINING Saisons is the gourmet restaurant located in the Institute s chateau which is open to guests for lunch and dinner. This fine «A la carte» dining room is the place where you will discover French restaurant organization and atmosphere. During the training period, you will improve in regularity, precision and rapidity while discovering new recipes and food design. Special emphasis is placed on how to properly execute the different amuse-bouche and dishes in order to meet the customer s expectations while respecting the restaurant s service organization. The stakes are even higher than in F&B because in this restaurant, we are serving the general public. Food safety and hygiene are practiced daily. There will be a weekly evaluation based on: organization, techniques, team attitude, and professional behaviour. Classes are held Monday to Friday for approximately 8 hours per day. The lunch and dinner services will be assured by the students (with the exception of Wednesday when there is no dinner service.) ADVANCED PASTRY This practical course is designed to review and consolidate basic pastry skills and techniques. Special emphasis is placed on French pastries, entremets, petits fours as well as individually plated desserts and mignardises 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. Evaluations will be based on: organization, techniques, team attitude, and professional behaviour. Hands-on classes are held Monday to Friday, 7 hours per day. 3

4 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. Breakfasts for the students at the Clipper are baked from Monday to Friday You will explore the matching of different kinds of bread with cheese and main dishes. Food safety, hygiene and cross-cultural competences are practiced daily. A final evaluation will be based on: organization, techniques, team attitude, and professional behaviour. Hands-on classes are held Monday to Friday, 7 hours per day. TABLE ARTS SERVICE This practical course, held in the three restaurants: Saisons, F&B or Mélibar 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, maintenance, food, wine and cheese service. Depending on your level of French, you may be required to take orders and handle the payment process. Guest relations, table arts, food safety and hygiene are practiced daily. Classes are held on Monday to Friday for approximately 8 hours per day. The lunch and dinner services will be assured by the students. (with the exception of Wednesday when there is no dinner service at Saisons.) 4

5 STOCK ROOM 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 and organizational 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. Evaluations will be based on organization, techniques, team attitude, and professional behaviour. Classes are held on Monday to Friday for approximately 8 hours per day. CULINARY ARTS AND TRENDS A TASTE OF FRANCE To give an overview and a better understanding of the French culinary heritage and evolution.. Basic French language and professional vocabulary. History of French culinary and table arts. Specificity of the Lyonnaise cuisine. French cuisine and Terroirs. French wine tasting and pairing. French cheeses tasting. Aesthetics and colors Students will be required : - To do research on French wines and cheeses. - To prepare an individual project during the aesthetics and colours course. Complementary French classes can be organised upon request if feasible and if necessary The Institut Paul Bocuse reserves the right to modify courses in the best interest of the students. 5

6 VISITS 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 Lyon, capital of gastronomy. 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! Come join the Alliance alumni for a wonderful international experience!! 6

7 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 7 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-two week vacation from August 1 to 18 when the Institute is closed. However, the student housing remains open. DRESS CODE Students must bring their knives and other cooking tools, kitchen uniform as well as a lock. Toques will be provided. During theory classes, a dark suit, a white shirt and a tie are required. Women can wear dark trousers, a knee length skirt, a matching jacket and a white blouse. Saisons is a fine dining restaurant serving the general public. It is essential that you are dressed appropriately. ATTENDANCE AND CERTIFICATE Attendance to all t he classes and visits are mandatory. In the case of a disrespectful attitude and non-satisfactory participation, students will not receive the Certificate. LUNCH Lunch is served from Monday to Friday. Dinner is served for those who are doing their training at Saisons. RULES During your stay at the Paul Bocuse Institute, the general rules must be respected. If not, students will be expelled from the school and must go back to their country. The general rules have to be signed by the students before their arrival at the Institute. ACCOMMODATION Students are accommodated at the student housing located close to the Institute. 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. Students are free to stay at the Clipper during the 2 week summer vacation. However, they will have to prepare their own meals. A guarantee deposit of 400 euros is required. This amount is refunded at the end of the program when room is left in a satisfactory condition. INSURANCE Students must have a private insurance covering 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 subscription form. A multi-risk insurance is compulsory for the student housing. Student may register for a reduced-rate insurance policy through the Institute s insurers (around 20 ). FEES Tuition must be paid two month before the program starts. Payment must be sent along with the approved rules. COST OF THE PROGRAM 4700 including housing at the students residence, as well as breakfast and lunch from Monday to Friday (except during the two weeks of vacation). CANCELLATION POLICY If the student cancels less than one month prior to the beginning of the program: 40% of the tuition will be refunded. 7

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