DUCASSEDUCATION. Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience

Transcription

1 DUCASSEDUCATION Chef de Partie Program for culinary school graduates culinary professionals with 2-3 years of experience LEVEL 2 EXCELLENCE IN PRACTICE CULINARY ARTS PROGRAMS

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3 DUCASSEDUCATION FOR Culinary school graduates Culinary professionals with 2-3 years experience DURATION 6 months PRE-REQUISITE Minimum 2-3 years professional culinary --experience or Level 1 Commis Chef --diploma or Bachelor degree or Associate s degree ADMISSION Upon aplication approval MINIMUM AGE 18 years old INSTRUCTION LANGUAGE English CLASS TYPE 75% hands-on 25% theory CLASS SIZE 10 Chef de Partie Program CULINARY ARTS LEVEL 2 Accelerate your culinary career. Designed specifically for ambitious graduates in culinary arts, practicing & experienced professionals in food-related services, this intensive advanced skills program provides the highest standards expected at top international establishments as a qualified Chef de Partie. PROGRAM DESCRIPTION Acquire the highest level of expertise for every specialty in the professional kitchen, from cold kitchen preparation to advanced culinary techniques applied to different catering concepts. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Reinforce skills know-how in a realworld working environment through a monitored internship. Small group settings provide personalized training. DURATION 6 Months (3-month skills-building training + 3-month internship) 400 total hours of course time consisting of 278 hours of applied theory & hands-on training 70 hours of associated skills (management, cost control, communication, information technology & field trips) 52 hours of testing (written & practical exams) 400 hours of practical experience in a restaurant 3

4 CULINARY ARTS LEVEL 2 CHEF DE PARTIEPROGRAM CULINARY SKILLS OBJECTIVES Master Culinary Techniques Master preparation & mise-en-place techniques for all ingredients Perform & perfect cooking methods with precise temperatures Taste & adjust seasoning Properly plate dishes Master Equipment Usage Know the latest machines, materials & tools available on the market Use all appropriate types: sous-vide, immersion circulator, microwave, Thermomix Prepare Your Work Station & Oversee Team Stations Learn how to organize an efficient work station Learn how to control the stations of team members Learn Effective Time Management Evaluate the necessary time for dish completion: preparation, mise-en-place, cooking & plating Organize workload for yourself & your team Anticipate unexpected professional situations Comply with Health & Safety Protocols Apply the rules & procedures of health & safety regulations Implement HACCP documents: safety & quality Supervise & control proper cleaning of the kitchen area & work stations Accelerate the Development of Your Culinary Career Learn how to be sensitive to culinary diversity from haute cuisine to street food Develop ability to integrate new culinary techniques Learn how to develop & implement new recipes into a menu Discuss culinary creativity with top Chef Instructors 4

5 CULINARY ARTS LEVEL 2 CHEF DE PARTIEPROGRAM ASSOCIATED SKILLS OBJECTIVES Learn nutrition & food science fundamentals Understand basics of balanced nutrition and diet Acquire knowledge in food chemistry and physics Develop effective communication & professional computer skills Understand professional kitchen hierarchy & organizational dynamics Develop written & oral communication competencies Learn how to effectively interact with team members & superiors Develop effective team management skills Learn how to build confidence within your team Learn how to maximize team performance Gain skills to manage your team given unexpected situations Develop professional stress management techniques Understand & apply operations management Manage inventory stocking Respect food cost ratios Learn to minimize losses with proper food management Learn how to develop a quality control policy Create and complete administrative forms or reports (HACCP, product inventory, purchase orders, supplier invoicing) 5

6 CULINARY ARTS LEVEL 2 CHEF DE PARTIEPROGRAM PROGRAM MODULES Module 1 Culinary Essentials Review 5 days Module 2 Tradition - Evolution: Reinterpretation of French Cuisine Classics 10 days PART I Module 3 Sous-Vide & New Cooking Technologies 5 days Module 4 Catering & Banqueting 3 days PART I Test Module 5 New Trends: Finger Food, Street Food & World Food 8 days PART II Module 6 Module 7 Nature: Healthy Cooking & Balanced Nutrition Hotel Catering: Buffet & Cocktail Hotel Breakfast & Brunch 7 days 8 days PART II Test Module 8 Information Technology & Computer Skills PART III Module 9 Module 10 Business Administration & Management Effective Communication Skills 5 days PART III Test & Final Exam 4 days Module 11 Field Trips PART IV Module 12 Practical real-world internship in a restaurant Order of modules may change due to unforeseen schedule modifications 6

7 CULINARY ARTS LEVEL 2 CHEF DE PARTIEPROGRAM METHODOLOGY DUCASSE EDUCATION s 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 Chef Instructor s demonstration Experiment techniques with the Chef Instructor s assessment Apply techniques to professional recipes Master and validate techniques with the Chef Instructor s test Theory Classes Summarize and synthesize new knowledge. Classes will allow students to: Benefit from interactive discussions with Chef Instructors & peers Extend knowledge with individual or group research work Learn applicable management and business administration skills through case studies Use multimedia support to synthesize information Practical Internship Mandatory Internship after program completion Tests & Grading Three preliminary exams last 1- to evaluate understanding & monitor student progress Final exam lasts 3 days: includes written quizzes, hands-on practical tests & juried meal preparation All grading follows a Pass/Fail system TRAINING MATERIAL & EQUIPMENT PROVIDED Welcome Guide: Ducasse Education philosophy, Code of Conduct, hygiene rules & equipment description Program syllabus Complete Theory Handbook All recipes Uniform: Toque / 2 Ducasse Education logo chef jackets TUITION, FEES & DATES Tuition : Includes tax, training material, equipment, morning coffee & lunch daily Excludes accommodation and transportation Extra fee: liability & health insurance (required by all participants) Dates : August 18, 2014 to February 6, 2015 January 26, 2015 to July 18, 2015 September 21, 2015 to March 12,

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