ECOLE LENÔTRE GRAND MASTER CLASS Intensive Professional training

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1 ECOLE LENÔTRE GRAND MASTER CLASS Intensive Professional training With a 40-year experience in training professionals in Culinary Arts, and in answer to the ever increasing demands, the Ecole Lenôtre has developed an Intensive Professional Training program which quickly gives you the opportunity to master to the arts of Cuisine and pastry. 1/7

2 WHO IS CONCERNED? The Ecole Lenôtre Grand Master Class has been developed for people willing to train or reinvent themselves in cuisine and pastry: Amateurs who wish to start a new career, Young professionals who have already attended an apprenticeship school. Former professionals who no longer work in the food sector. Because of the intensity of the programme, candidates must have a real passion for Culinary Arts. OBJECTIVE The goal of this Intensive Professional Training is to enable you to access to a high level of qualification, without going through a long initial training. This unique program is intended to adults. It gives you the opportunity to save time for the future and achieve a high level of proficiency, in accordance with your individual aptitudes. The level you will acquire will be similar to the one offered by a Master s degree. PROGRAMME The Ecole Lenôtre Grand Master Class is divided into two different parts: First part 18 weeks of practical courses + the exam Each student will work in group to acquire all bases in pastry, cooking and bakery. Second part 10 training courses + 2 months of internship The second part of the program includes 10 courses that must be chosen on our Professional short courses calendar, followed by 2 months of internship at Lenôtre. 2/7

3 FIRST PART OF THE PROGRAMME 18 weeks of practical courses + the exam (This schedule might be modified without prior notice) 1 st week Discovery of the Lenôtre company and the Ecole Lenôtre. Technology courses in cooking and pastry. Hygiene course, focusing on the food industry. Discovery of raw materials and utensils Practical work in classroom. 2nd week Pastries and their applications. 3 rd week 4 th week Viennoiserie 1: Creams and their applications. Puff pastries and their traditional applications. 5 th week Bakery: Bread: kneading, shaping and baking. 6 th week Cooking 1: Vegetables cutting, basic sauces, pies, salads. 7 th week 8 th week Cooking 2: Sensory marketing. Macaroons. Hot and cold dishes: poultry, fish. 9 th week Traditional cakes: Charlotte, Raspberry Miroir, th week 11 th week Sweet: Cooking 3: Fruit jelly, caramel,... Croquembouche (nougatine, choux buns). Fish and shellfish. 12 th week Viennoiserie 2: New range of viennoiseries. 13 th week Cooking 4: Cocktail pieces and canapés. 14 th week 15 th week 16 th week 17 th week Cooking 5: Chocolate: Sweet petits fours. Lenôtre s iconic cakes (Opéra, Schuss, Concerto,...). Take away dishes (Salads, sandwiches, desserts, ). Chocolate cakes. Chocolate sweets: truffle, muscadine, gold palais, th week Revisions. 19 th week Organisation of the Exam. EXAM (2 days). Graduation. 3/7

4 SECOND PART OF THE PROGRAMME 10 training courses + 2 months of internship The second part of the course includes 10 courses that can be selected from our Professional short Courses Calendar and 2 months of internship at the Lenôtre company. The program is defined jointly by the student, his main teacher and the Ecole Lenôtre Director. Consequently, each student follows a personalized program in accordance with his own aptitudes and professional objectives. This program is defined during the second month of the first part. Please refer to the "Short training courses calendar" for further details. Pastry and cuisine are professions in which practical experience is essential. We thus invite students to practice as often as possible, especially at the end of the training. Internships, which are organized in real working conditions, are the best way to gain experience. At the end of the second part of the training program, the Ecole Lenôtre offers you the opportunity to follow a 1-month internship at the Lenôtre production laboratories, at the Pré Catelan restaurant*** (Bois de Boulogne, Paris) or at the Pavillon Elysée Lenôtre (situated on the Champs-Elysées). At the end of this second part, students will receive a personalised certificate, mentioning every course they will have taken part to. EQUIPMENT AND MATERIALS Each student will receive his own set of utensils (knives, whisk, rolling pin,...) at the beginning of the training program. This set of utensils will follow him during the training and right through his career. Every student will also receive a mandatory professional uniform, given by Ecole Lenôtre: o o o 2 white professional jackets with the Ecole Lenôtre signature 2 Professional trousers 1 pair of safety shoes If you wish to have more uniforms, please note that they are available at the Ecole Lenôtre boutique at the following prices: Ecole Lenôtre jacket Professional trousers TRAINING ORGANIZATION Courses take place in classrooms that are fully equipped with professional material. Courses are practical and there are no more than 24 students per class. Each student works alone or in a group, to prepare different recipes. At the beginning of each week, a folder that includes all recipes is given to every student who is then able to take notes. Photos may be taken during and at the end of the course to illustrate recipes. 4/7

5 Courses are conducted in French; however, folders are also available in English. During the second part of the program, students will have the chance to meet professionals. It is an important period during which they will get the opportunity to develop contacts that may be helpful in their future career. It is also an ideal moment to share experiences. At the end of each training week, recipes that have been prepared by the students are presented through a buffet. This presentation enables students to evaluate the quality of the products on which they have worked. It is also a way for the students to view, over the weeks, the progression of their knowledge. Courses timetable (35 hours per week) Monday Tuesday Wednesday Thursday Friday from am to am from am to 12.15: visit of the buffets Every day, breakfast is served half an hour before the beginning of the courses. Lunch is served from to pm. PROFESSIONAL VISITS Some visits are organised as part of the course, during or outside regular hours. For example : Lenôtre production site, in Plaisir Lenôtre boutiques, in Paris Restaurant Le Pré Catelan ***, at the heart of Bois de Boulogne, in Paris Le Pavillon Elysée Lenôtre, on the prestigious Champs-Elysées Avenue International Rungis Market: to discover the exceptional universe of one of the largest suppliers of the gastronomic industry. THE ECOLE LENÔTRE DIPLOMA After the first part of the program, each student takes a 2-day practical exam. Results depend on the way the student organizes his working time, but also on the presentation and taste of products. Once the student passes the exam, he gets the Ecole Lenôtre Diploma, which is considered as a real passport to the world of gastronomy worldwide. It is the label of excellence! 5/7

6 NEXT STARTING DATES Monday, January 2 nd 2017 Fee: uros 31, (before tax) ( uros 37, tax included) End of the complete course: according to the individual program of each student, around mid- December Closing period: under validation. Monday, March 27 th 2017 Fee: uros 31, (before tax) ( uros 37, tax included) End of the complete course: according to the individual program of each student, around mid- March, Closing period: from 11 to 25 August and from December 23rd to January 02nd Monday, August 28 Th 2017 Fee: uros 31, (before tax) ( uros 37, tax included) End of the complete course: according to the individual program of each student, around mid- September Closing period: from December 23rd to January 02nd HOW TO ENROL? We welcome a limited number of students on each session (24 maximum); we thus advise you to enrol in advance, to get the opportunity to start the training on the date of your choice. A registration is confirmed as soon as we receive the following documents: Complete enrolment file, Curriculum vitae or brief career description Copy of ID card or passport, Insurance certificate (sickness, accident that could happen during the course), PAYMENT PROCESS For company: 20 % upon confirmation of enrolment, 20 % three months before the beginning of the training program, 20 % one month before the beginning of the training program, 20 % at the beginning of the training program, 20 % one month after the beginning of the training program. For individual enrolment, methods of payment will be mentioned in the agreement we will send you. For payments by bank transfer, please do not forget to mention your name on the references area. Payments by credit card are also accepted. 6/7

7 Ecole Lenôtre bank details: Bank Code Position Code Acompte Number Key Bank Address BRED 18 quai de la Râpée Paris cedex 12 France IBAN FR SWIFT BREDFRPPXXX Visa BEFORE COMING The Ecole Lenôtre depends on the French Ministry of Work and Professional Training. Therefore, we advise you to apply for a "Long term visitor" visa and not for a student visa, as this one cannot be replaced by a "Student carte de séjour" once in France. We invite Chinese applicants to visit our dedicated pages in Mandarin, which include specific recommendations in terms of visa. Once we will receive the enrolment documents, we will send you a confirmation that will give you the possibility to apply for a Visa. Accommodation The Ecole Lenôtre will suggest you a list of useful addresses to help you to find a room to rent, a studio or a flat. However, we also suggest you to contact a real estate agent who will determine location and budget to ensure that you find the most suitable accommodation. Nadine Lecuyer, Registration agent Tél. 33 (0) nadine.lecuyer@lenotre.fr YOUR CONTACT AT ECOLE LENÔTRE LOCATION OF THE COURSES Ecole Lenôtre 40 rue Pierre curie B.P Plaisir cedex France PLAISIR VERSAILLES PARIS Fax 33 (0) ecole@lenotre.fr 7/7