Discovery & Professional Programs Culinary Arts Pastry Arts Wine EXCELLENCE IN PRACTICE

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1 Discovery & Professional Programs 2015 Culinary Arts Pastry Arts Wine EXCELLENCE IN PRACTICE

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3 Alain Ducasse Education welcomes students and practitioners of all backgrounds and nationalities to prepare the next generation of top professionals in culinary arts, pastry arts, wine & service. We provide world-class Chef Instructors, state-of-the-art facilities and revolutionary hands-on training programs to cultivate the highest level of expertise and job-ready skills in restauration and hospitality. Our 12 values: PASSION PLEASURE SHARING HARMONY LEADERSHIP RIGOR CURIOSITY diversity EXCELLENCE RESPECT AUDACITY HERITAGE Join us & feed your talent! 3

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5 Summary YOUR PROFILE Serious Enthusiasts Culinary or Hospitality school Students Career Changers Entrepreneurs Aspiring Chefs with little or no experience Culinary or Pastry School Graduates Culinary or Pastry Professionals with 2-3 years experience DISCOVERY PROGRAMS PROFESSIONAL PROGRAMS CULINARY ARTS Culinary Essentials Page 7 Culinary Arts Diploma Page 13 Superior Culinary Arts Diploma Page 15 PASTRY ARTS Pastry Essentials Page 9 Pastry Arts Diploma - for Restaurant Page 17 Superior Pastry Arts Diploma - for Restaurant Page 19 WINE Wine Essentials Page 11 ADDITIONAL MODULES Supplemental Training Programs Discovery Week Master Classes to improve skills Page 21 Support Assignments Special assistance for business needs Page 21 5

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7 Culinary Essentials 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. Small group settings limited to 10 participants provide personalized, efficient training, and informal open discussions. FOR Serious Enthusiasts Culinary or Hospitality school Students Career Changers Entrepreneurs PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English French DATES 2015 English Session June 29 to August 21 French Sessions January 5 to February 27 February 23 to April 17 April 13 to June 5 May 4 to June 26 June 1 to July 24 July 20 to September 11 September 7 to October 30 September 28 to November 20 October 26 to December 18 LOCATION Ducasse Institute Argenteuil, France Ducasse Institute Paris, France TUITION Including: Program Syllabus Theory Handbook All recipes Uniform & Knife Set Taxes CLASS TYPE 90% hands -on 10% theory MODULES Basics of Cooking Vegetables & Cereals Poultry & Meat Fish & Shellfish French Pastry Arts Mediterranean Cuisine Field trip & Associated courses Discovery internship CULINARY SKILLS OBJECTIVES Receive, store & check goods Organize yourself for better time management & multi-tasking performance Acquire preliminary food preparation techniques & cutting methods Learn classic bases & sauces, fundamental cooking methods & French pastry arts techniques Plate and serve final food preparations ASSOCIATED SKILLS OBJECTIVES Learn basic culinary vocabulary Comprehend hygiene & safety protocols Identify & properly use culinary equipment Apply professional Code of Conduct Learn general restaurant operations, food pricing & cost control DURATION 2 months 7 weeks consisting of 280 hours skills training Applied theory & hands-on classes in culinary laboratories Associated skills Testing: written & practical exams Field trips 1 week : 40 hours of practical experience in a restaurant 7DISCOVERY PROGRAMS

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9 Pastry Essentials Five weeks of specialized modules teach core aspects of pastry arts with emphasis on skills-building for restaurant pastry. Acquire and apply innovative techniques for baking & decorating. Small group settings provide personalized, accelerated training & informal discussion with expert Chef Instructors and peers. FOR Serious Enthusiasts Culinary or Hospitality school Students Culinary Professionals Career Changers Entrepreneurs PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English French DATES 2015 English Session February 2 to March 6 French Session March 9 to April 10 LOCATION Ducasse Institute, Paris France TUITION Including: Program Syllabus Theory Handbook All recipes Uniform & Pastry Arts Toolkit Taxes CLASS TYPE 85% hands -on 15% theory + field trip MODULES Pastry Fundamentals Doughs, Creams & Custards Best of French Plated Desserts Chocolate, Caramel & Praliné Sweet finger food & small cakes Cost Control & Menu Planning Field Trips & Final Exam PASTRY SKILLS OBJECTIVES Receive, store & check goods Organize yourself for better time management & multi-tasking performance Acquire preliminary pastry preparation techniques Prepare doughs & creams Learn essential baking methods Acquire core chocolate and caramel techniques Plate and serve final dessert creations ASSOCIATED SKILLS OBJECTIVES Learn basic pastry arts vocabulary Comprehend hygiene & safety protocols Identify & properly use pastry arts equipment Apply professional Code of Conduct Learn food pricing & cost control DURATION 5 weeks consisting of 200 hours skills training Applied theory & hands-on classes in pastry laboratories Associated skills Testing: written & practical exams Field Trips NEW 9DISCOVERY PROGRAMS

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11 DISCOVERY PROGRAMS Wine Essentials Designed especially for those who want to explore the universe of top sommeliers, this professional skills initiation program introduces the most important foundations of oenology, techniques for wine tasting & wine pairing, and an overview of various career opportunities available in the wine industry. FOR Serious Enthusiasts Culinary or Hospitality school Students Culinary Professionals Career Changers Entrepreneurs PRE-REQUISITE 18 years old minimum Upon application approval INSTRUCTION LANGUAGE English French DATES 2015 English Sessions August 24 to September 11 French Sessions September 21 to October 9 LOCATION Paris TUITION Including: Program Syllabus Theory Handbook Apron All tasted wines Taxes Additional cost for optional field trip CLASS TYPE 45% hands-on 55% theory MODULES Introduction to Oenology Introduction to French Wine Regions Wine Careers & Sommellerie Fundamentals Optional Experiential Field trip OBJECTIVES Discover the French wine world with a professional approach Acquire basic knowledge & competencies about oenology, wine tasting, wine pairings & different career opportunities Learn how to analyze, evaluate and serve a variety of wines Receive, store, check wines DURATION 4 weeks 3 weeks consisting of 90 hours skills training Hands-on classes in wine pairing, service and selling Applied theory in oenology Wine tasting Practical tests 1 week (optional) Discover French Wine Regions Field trip NEW 11

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13 Culinary Arts Diploma PROFESSIONAL PROGRAMS Launch your culinary career with this intensive hands-on introductory skills program with practical internship. This entry level program is designed for aspiring chefs. Small group settings limited to 10 participants provide personalized training. This training allows graduates to gain job specific competences expected at a commis chef level. FOR Aspiring Chefs with little or no experience PRE-REQUISITE 18 years old minimum High school degree level Upon application approval INSTRUCTION LANGUAGE English French DATES English Session November 17, 2014 to August 8, 2015 January 11, 2016 to September 10, 2016 French Session May 18, 2015 to January 23, 2016 LOCATION Ducasse Institute Argenteuil, France TUITION Including: Program Syllabus Theory Handbook All recipes Uniform & Knife Set Taxes CLASS TYPE 90% hands-on 10% theory MODULES Cutting Methods Bases, Sauces & Condiments Cooking Methods Vegetables, Fruit & Cereals Poultry, Meat & Game Seafood & Shellfish Basic Pastry Arts Effective Communication Management & Administration Field Trips & Internship preparation Practical real world internship in a restaurant CULINARY SKILLS OBJECTIVES Receive, perform quality control & store ingredients Develop efficient time management & multi-tasking performance skills Master preliminary food preparation techniques & knife skills Master classic bases, sauces & condiments Learn & practice fundamental cooking methods Learn basic French pastry arts techniques Plate & serve final food preparations ASSOCIATED SKILLS OBJECTIVES Comply with hygiene and safety regulations Learn effective communication in the professional kitchen Master use of professional equipment Develop proper behavior in the professional kitchen Develop skills to anticipate & administer an optimized menu Learn general operations of a restaurant 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 13

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15 Superior Culinary Arts Diploma PROFESSIONAL PROGRAMS Acquire the highest level of expertise for every specialty in the professional kitchen. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Reinforce know-how in a real- world working environment through a monitored internship. Small group settings with a limited number of 10 participants provide intense and personalized training. This training allows graduates to gain job specific competences expected at a chef-de-partie level. FOR Culinary school Graduates Culinary Professionals PRE-REQUISITE 18 years old minimum Minimum 2-3 years professional culinary experience or Diploma in Culinary Arts Upon application approval INSTRUCTION LANGUAGE English DATES January 26 to July 18,2015 September 21, 2015 to March 12, 2016 LOCATION Ducasse Institute Argenteuil, France TUITION Including: Program Syllabus Theory Handbook All recipes 2 chef jackets Taxes CLASS TYPE 85% hands -on 15% theory MODULES Culinary Essentials review Tradition-Evolution Sous Vide & New Cooking Technologies Catering & Banqueting New Trends Nature & Nutrition Breakfast & Buffets Information Technology & Computer Skills Business Administration & Management Effective Communication Field trips Practical real world internship in a restaurant CULINARY SKILLS OBJECTIVES Master advanced culinary techniques Master equipment usage Prepare your work station & oversee team stations Learn effective time management Comply with health & safety protocols Accelerate the development of your culinary career ASSOCIATED SKILLS OBJECTIVES Learn nutrition & food science fundamentals Develop effective communication & professional computer skills Develop effective team management skills Understand & apply operations management DURATION 6 months 3 months consisting of 500 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 15

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17 Pastry Arts Diploma for Restaurant PROFESSIONAL PROGRAMS Designed for entry-level pastry arts professionals, this intensive hands-on introductory skills program with practical internship teaches the highest standards expected at top establishments as a qualified Pastry Chef. Learn fundamental techniques & recipes of French pastry arts as you create a variety of plated and buffet desserts for restaurants & hotels. Small group settings provide personalized training. FOR Aspiring Pastry Chefs with little or no pastry experience PRE-REQUISITE 18 years old minimum High school degree level Upon application approval EXCLUSIVELY FOR ALAIN DUCASSE EDUCATION PEDAGOGICAL PARTNERSHIPS CLASS TYPE 90% hands on 10% theory MODULES Fundamentals of Pastry Bread in Restauration Viennoiseries Reinterpretation of Classic French Desserts Small Cakes & Petit Fours Ice Cream Bistrot Desserts Signature Collection : Alain Ducasse Desserts Chocolate & Confectionery Kitchen Operations Management Professional Communication Field trips Restaurant internship in Pastry NEW PASTRY SKILLS OBJECTIVES Receive, store and perform quality control of goods delivered Organize your work station for better time management & multitasking performance Master the fundamentals of pastry arts. Reinterpret famous French plated restaurant desserts Create petit pains and viennoiseries Prepare desserts adapted to a variety of restaurant concepts Learn professional dessert plating & presentation ASSOCIATED SKILLS OBJECTIVES Comprehend hygiene & safety protocols Learn basic pastry arts terminology Master appropriate equipment & tools Apply professional codes of communication Understand cost control & management DURATION 6 months 3 months consisting of 500 hours skills-building classes Applied theory & hands-on training in pastry laboratories Associated skills Testing: written & practical exams Field trips 3 months of practical experience in a restaurant 17

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19 Superior Pastry Arts Diploma - for Restaurant PROFESSIONAL PROGRAMS Perfect for experienced pastry arts professionals, this intensive hands-on program with real-world internship emphasizes advanced techniques acquisition and rigorous practical reinforcement. Personalized instruction teaches you how to create & organize daily dessert menus expected at the world s best establishments. FOR Pastry School Graduates Pastry Professionals PRE-REQUISITE 18 years old minimum High school degree level 2-3 years of significant experience or Diploma in Pastry Arts Upon application approval EXCLUSIVELY FOR ALAIN DUCASSE EDUCATION PEDAGOGICAL CLASS TYPE 90% hands-on practice 10% theory classes MODULES Fundamentals of Pastry Review Nature: Desserts Special Occasion Cakes Breakfast Buffet New Technologies in Pastry Arts Tradition Evolution: Restaurant Desserts New Trends: Plated Desserts Pastry Arts Design: Chocolate, Sugar & Ice Operations Management Team Management Field trips Restaurant internship in Pastry PASTRY SKILLS OBJECTIVES Receive, store and perform quality control of goods delivered Organize your work station & plan tasks for your team Reinterpret classic French pastries Prepare desserts adapted to a variety of restaurant concepts Prepare desserts according to different themes Make & decorate desserts with chocolate, sugar & ice cream Plate & present classic and modern contemporary desserts NEW ASSOCIATED SKILLS OBJECTIVES Comprehend hygiene & safety protocols Identify & properly use the latest professional pastry arts materials & technology available Learn effective team management in the professional kitchen Create a cost-efficient dessert menu Forecast ingredient stocking needs according to activity DURATION 5 and ½ months 13 weeks consisting of 390 hours skills-building classes Applied theory & hands on training in pastry laboratories Associated skills Testing: written & practical exams Field trips 12 weeks in a restaurant internship 19

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21 Additional Modules SUPPLEMENTAL TRAINING PROGRAM Depending on your plans and availability At any time, you have the option to extend your training program by selecting modules from the training catalog designed for professionals. The most popular options: Bistro, Brasserie, Bed & Breakfast, Take-Away, Caterer, Private Chef Examples of the supplemental training program: Alain Ducasse Bistros Banqueting & Seminars Optimizing «Cost/Quality» in Bistronomie Bistro Confectionery Hygiene, Regulations & Food Safety Our team can also design a customized training program Benefit from preferential rates from the current catalog prices DISCOVERY WEEK UNIVERSE OF ALAIN DUCASSE: 3 RESTAURANT CONCEPTS During one week, learn a trio of culinary specializations by immersing yourself in three different restaurant concepts that address specific techniques and organization. GASTRONOMIC RESTAURANT: 2 days + CONTEMPORARY BISTRO: 2 days + SNACKING TRENDS: 1 day Price: without tax with tax / Dates : April 2015 Support assignments Do you have challenges associated with your catering business? Need an expert chef to help reinforce your business choices? We can offer specific assistance tailored to your business s current conditions. All our comments and recommendations are made verbally. As no documents are provided by the expert chef, note-taking is required. TOPIC EXAMPLES Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage Scheduling of various tasks and preparations to be made during the week Review of team s daily schedules (efficiency) Expert examination of working organization & methods (output, productivity) Advice on production methods (quality) Expert examination of qualitative and quantitative requirements for small equipment, large equipment & supplies Ideas for menus and wine list Set-up of sous-vide cooking methods Suggestions for food & wine pairings Advice on preparation and presentation choices in relation to food concept SITUATION EXAMPLES You are planning to open a restaurant You want to update your menu You are acquiring a business You are offering a private chef service You are investing in a catering business Price on request 21

22 The Alain Ducasse Training Center Team Dimitri AMOUROUX Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri enjoyed a career in culinary education in France and subsequently abroad. As a trainer and developer of programs and certifications, he became Academic Director of Culinary Arts at the Universidad de las Américas in Mexico in He joined Alain Ducasse Education in 2012 as the Head of Pedagogy for training and consultancy assignments. Laurent BARBEROT Beginning his career at several prestigious establishments, Laurent enriched his professional background as Chef de Partie at the restaurant Le Relais Bernard Loiseau then L auberge de l Ill. In 2009, he joined Alain Ducasse at the Plaza Athénée as Sous Chef. He proceeded to become Chief Executive of Clos Des Sens in Annecy, where he served before joining Alain Ducasse Education in 2014 as Chef Instructor & Consultant. Xavier BOURIOT Xavier spent his early career in various Michelin starred establishments around France. Having worked alongside Guy Savoy, Alain Senderens and Michel Rostang, he joined the Méridien Hotel in Nouméa. In 2008, he became Director of Food & Beverages for Au Pain Quotidien establishments. He joined the Alain Ducasse Education team at the end of 2011 as a Chef Instructor and Consultant. Yann CAPSIE After building his experience in France and abroad, most notably as Chef in the Alain Ducasse Spoon restaurants (Saint-Tropez, London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef Instructor & Consultant. Aly DIOUM Following a rich background of international experience in Senegal and the United States, Aly headed to palace hotels in London (The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the Ecole de Cuisine d Alain Ducasse. In 2014, he joined Alain Ducasse Education, where he now dedicates himself full-time to professional culinary arts training. Franck Geuffroy Having learned his trade for a number of years alongside Christophe Felder at the Crillon, Franck added to his restaurant confectionery skills before joining Alain Ducasse at Plaza Athénée restaurant as a pastry chef. His accolades include Vice- Champion of France for plated desserts and winner of the 1 st prize for tasting in He joined Alain Ducasse Education in 2010 as pastry Chef Instructor and Consultant. Philippe Gollino Philippe began his career in 1990 in a number of Michelin-starred establishments on the Côte d Azur. He joined Alain Ducasse in 1998 at 59 Poincaré in Paris, before working as assistant to Franck Cerutti at the Louis XV restaurant in Monaco. He was appointed Head Chef at the Bar & Bœuf restaurant before joining Alain Ducasse Education in 2005, where he is Executive Chef and Senior Consultant. 22

23 Mark GUILLAIN-WILLIAMS Mark began his career in London working at the Ritz and the Fifth Floor Restaurant at Harvey Nichols. In 2001, Mark began working as a chef at the l Angl Opéra, Gilles Choukroun s restaurant in Paris, where he spent 2 years before joining the Alain Ducasse team as a sous-chef at the Relais Plaza. Former chef in the Air France First Class Lounge at Charles de Gaulle Airport since 2008, he joined Alain Ducasse Education at the end of 2011 as a Chef Instructor. Guillem KERAMBRUN Following vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse s team as the sommelier at the Aux Lyonnais restaurant in Paris. As assistant to Gérard Margeon, today Guillem supervises the management of wine for all Alain Ducasse Entreprise establishments. Jérôme Lacressonnière His career began in France with Georges Blanc in Vonnas and continued at the Louis XV in Monaco and Ritz Hotel in Paris. Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the Alain Ducasse at the Essex House restaurant in New York in In 2004, he became Chef at the Beige Alain Ducasse Tokyo restaurant in Japan and finally joined Alain Ducasse Education in 2010 as a Chef Instructor and Consultant. Christophe Larrat After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently involved in opening the 59 Poincaré restaurant alongside Alain Ducasse. In 1999, he moved to the La Maison Troisgros as Head Chef before joining Alain Ducasse Education, where he is Executive Chef and Senior Consultant since Brian LEMERCIER Brian began his career in cooking & pastry arts at renowned institutions in France and the USA before entering the world of culinary publishing as a writer. Impassioned to share his technical and theoretical knowledge, he decided to explore the pedagogy of creativity, obtaining his Master in Social Sciences from the University of Toulouse in He subsequently joined the Pedagogical Committee of Alain Ducasse Education as Content Manager & Chef Instructor. Gérard Margeon Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head Sommelier at the Méridien Hotel in Paris in He first encountered Alain Ducasse in 1993 joining the Le Louis XV Alain Ducasse restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise. Frédéric MOREAU Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the Le Relais Plaza restaurant in the Plaza Athénée Hotel in In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and Consultant and specifically takes charge of training and consultancy assignments in Belgium. Christophe QUANTIN Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L Hôtellerie du Prieuré near Avignon, followed by Manoir aux Quat Saisons in Oxford. After returning to France, he continued his professional career at Ciro s and Casino of Deauville and at the Automobile Club of France in Paris. In 1990, he became a certified culinary arts instructor and taught at the Lycée Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the Pedagogical Committee of Alain Ducasse Education since Pierre ROBLES Pierre began his professional career at L Atelier de Joël Robuchon and l Oustau de Baumanière restaurant. In 2005, he headed abroad to the Hotel Tamanaco in Caracas, Venezuela. After working as a chef for several French embassies, he joined La Tour d Argent, Hélène Darroze, Crillon Hotel, and Ritz Hotel. After four years as founder & Head Chef of his own restaurant in Marseille, Pierre brought his expertise to Alain Ducasse Education in 2014 as Chef Instructor & Consultant. 23

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25 Training l École Nationale Supérieure de Pâtisserie Since its creation in 1984, ENSP has developed a unique and internationally recognized expertise in training pastry arts chefs under the chairmanship of Yves Thuriès and Alain Ducasse. The school brings together talented artisans and industry leaders who share their techniques, specialties and innovation to teach others about different currents and trends in the world of pastry. As part of the idyllic Montbarnier castle in Yssingeaux, ENSP resides in a beautiful mansion combining heritage and modernity that offers comfortable rooms. Courses are organized into residential seminars that allow students to concentrate on their training. INTERNATIONAL PROGRAMS French Pastry Campus - Winter & Summer Sessions French Pastry Arts French Bakery Arts My Pastry Week French Chocolate & Confectionery Arts PROFESSIONAL CONTINUING EDUCATION 1-5 Day Training Courses for Pastry Chefs Chocolatiers/Confectioners Bakers Restaurateurs Caterers Ice Cream Makers PROFESSIONAL DEGREE PROGRAMS CAP Pâtissier CAP Chocolatier Confiseur TRAINING-ON-DEMAND AND ON-SITE Themes can be reformatted for training-on-demand in Yssingeaux or on customer s site. Contact us to request a quote for your specific needs. For more information for themes and dates on or on 25

26 Practical Information Tuition Applicable tuition is based on current estimated costs at time of enrollment. Tuition are valid for They include all training costs (classes, course materials, pedagogical documents, ingredients, daily lunch and coffee at Ducasse Institute), but exclude accommodation and transport for any class, field trip, or to/from place of internship. The application processing fee is 200 and included in the total tuition. All taxes are included. In case of cancellation of registration by the student, less than 45 days before the beginning of the program, tuition is not refundable. Payments must be made in Euros ( ). All bank charges need to be paid exclusively by the customer. Services provided by Ducasse Institute are subject to VAT at the applicable rate. Financial Aid The following information is valid for French residents only. For other countries, similar financial aid may be available. Check with your local organizations or banking institutions for more details. All French companies have the option to apply for grants to help finance training of its employees. For French employees, there are 3 funding mechanisms available: Employees CIF (Congé Individuel de Formation / Training Sabbatical) The CIF enables any working person to attend training classes during the course of their professional lives in order to obtain qualifications to develop their skills or retrain. To benefit from the CIF, you need to provide evidence of 24 months professional experience, including 12 with your current employer. DIF (Droit Individuel à la Formation / Training Entitlement) All employees can benefit from an individual training entitlement of 20 hours a year (which can be accumulated over 6 years to 120 hours). Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé). Through Your Employer Funding is provided via the OPCA (Organisme Paritaire Collecteur Agréé), a vocational training funding organization (i.e. Fafih, Opcalia, AGEFOS). Contact your local OPCA to find out how much funding is available to you. For Self-Employed Funding is provided via AGEFICE/FAFCEA/AGEFOS. An application for funding of training must be submitted to the AGEFICE office in your department. We highly recommend you submit your application for funding at least six weeks prior to the beginning of training. For Job Seekers Under certain conditions, you may qualify for aid from the following organizations: Pôle Emploi Conseil Régional Conseil Général Plan Local pour l Insertion et l Emploi For Individuals with Disabilities 26 Contact the following organizations: AGEFIPH Cap Emploi

27 Booking QUICK AND EASY REGISTRATION IN JUST 3 STEPS STEP 1 Please register using the application file available upon request or on the Alain Ducasse Education website. STEP 2 As soon as Ducasse Institute has received your complete application, the Pedagogical Admissions Committee will review your application. Acceptance decisions are communicated within ten days. STEP 3 Individuals who personally finance Upon acceptance, you will receive a registration package that includes a tuition estimate, enrollment agreement, and payment schedule. Applicants are required to return these forms within 15 days accompanied with the first part of payment, for the discovery programs, and within 21 days for the professional programs. Individuals funded by an agency: Upon acceptance, you are required to send us your finance application in order for us complete our section. We must receive this support agreement which affects your final registration. Insurance & Visa Requirements It is the student s responsibility to obtain health & liability insurance to cover illness and any accident or injury to self or third parties. Additionally, international students are responsible to obtain a valid visa through their local administration. A copy of insurance & visa will be asked during Welcome Day. Training Certificates A personalized certificate is issued to each participant on successful completion of training. Accommodation Accommodation is not provided by Alain Ducasse Education. A list of real estate agencies is available. General Terms & Conditions of Sale Available on our website or upon request. Location and Access Ducasse Institute Argenteuil 41 rue de l abbé Ruellan Argenteuil 20 minutes from Porte Maillot (Paris) 30 minutes from Charles de Gaulle Airport Access via RER, SNCF and RATP bus Private parking lot Our Training Center is certified Ducasse Institute Paris 64 rue du Ranelagh Paris Access via RER C, RATP metroline 9 Maquette : A. Chaponnay. Crédits photographiques : T.Dhellemmes - T. Duval - L. Olivier - P. Monetta 27

28 Centre de Formation d Alain Ducasse 41 rue de l Abbé Ruellan Argenteuil Tél : +33(0) Fax : +33(0) [email protected] École Nationale Supérieure de la Pâtisserie Château de Montbarnier Yssingeaux Tél : +33(0) Fax : +33(0) [email protected] PARTNERS Official Suppliers ÉTABLISSEMENTS LUCIEN - FRANCE ECREVISSES - JEAN DENAUX - JULABO - LE COQ SAINT HONORÉ - LEJEUNE - LES VERGERS SAINT-EUSTACHE - LES VOLAILLES MIÉRAL - QUALITALIA - SILODESIGN - TERRE BORMANE