Bachelor in Culinary Arts EXCELLENCE IN PRACTICE

Bachelor in Culinary Arts EXCELLENCE IN PRACTICE

ALAIN DUCASSE EDUCATION 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 and management in the international food service industry. 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! A school driven by talented professionals: Nicolas Graf - CEO Professor of Management and ex- Director of the IMHI Center of Excellence in Hospitality, Food & Travel at ESSEC Business School in Paris, Nicolas Graf received his Ph.D. from the Pamplin College of Business of the Virginia Polytechnic Institute and State University. He received his MBA degree from HEC Lausanne and from the École Hôtelière de Lausanne in Switzerland. Prior to joining ESSEC, Dr. Graf was Professor at the University of Houston, Professor at the École Hôtelière de Lausanne and Visiting Professor at Rice University, Reims Management School and NEOMA Business School. Christophe Quantin - Technical and Pedagogical Director - Meilleur Ouvrier de France Trained at the Lycée Hôtelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious «Un des Meilleurs Ouvriers de France» culinary competition in 1993. He is Technical Director at the Lycée Hôtelier de Blois since 1998, while working in partnership with the Pedagogical Committee of Alain Ducasse Education since 2013.

BACHELOR IN CULINARY ARTS The Bachelor in Culinary Arts of Alain Ducasse Education allows you to acquire in 3 years the complete needed culinary know-how and management competencies to meet up the high expectations of the hotel-restaurant field. Choose an educational path of excellence to succeed in your career as a Chef, an international food service industry Manager or to start up and manage your own establishment. YEAR 1 90% HANDS-ON The first year constitutes the base of culinary skills and knowledge. DISCOVER Master the culinary and pastry arts fundamental techniques Develop products and industry knowledge Learn efficient supply and cost management 5-MONTH INTERNSHIP Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Business administration, Economics, Cost Management, Sciences, Hygiene, Communication, French culinary language YEAR 2 85% HANDS-ON The courses are focused on the various themes covered by the food service industry and the basics of management MASTER Practice advanced techniques in culinary arts new trends and superior pastry arts Acquire Alain Ducasse philosophy and principles of innovation Learn management and marketing fundamentals 5-MONTH INTERNSHIP Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Sciences, Nutrition, Operational Management, Labor law, Computer science, French culinary language, Business management technics, Sommellerie YEAR 3 20% HANDS-ON Students use all their knowledge and knowhow to start a real creative process CREATE Participate in Business Games and develop skills in concepts creation Master R&D principles, creation process and advanced management techniques Perform in culinary design, photography and communication tools usage END-OF- STUDIES PROJECT Courses*: Culinary lab (cuisine & pastry), R&D methodology, Strategy, Marketing & Business management technics, Entrepreneurship, Sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Culinary design, Photographs & Culinary pictures End-of-studies project : Creation and development of a business plan and a food service concept *To ensure a high level of education, the taught courses mentioned as above may evolve accordingly. Academic year 2016 under the patronage of Alain Ducasse Born in the Landes region south west France, Alain Ducasse is one of the most renowned chefs of his generation at the head of three triple-starred restaurants in Monaco, Paris and London. Chef, restaurant creator, innkeeper and instructor, he has developped in thirty years a unique know-how that is expressed through numerous activities in the contemporary art of good living and eating well. The desire to transmit knowledge, techniques and know-how is the heart of all his projects. While exercising his profession, his commitment to sharing a passion and transferring knowledge is essential.

EXCELLENCE IN PRACTICE Develop dual skills in technics and management Benefit from a high standard transmission of knowledge by highly qualified faculty members Unique teaching methods combining small group settings and high practice level to benefit from a personalized follow-up, efficient learning and optimized teaching Real professional life situations through internships, business game and end-of-studies project Join an international education program with a program taught in French and in English

JOIN THE BACHELOR IN CULINARY ARTS Intake: September 5, 2016 Campus : Argenteuil, Paris Taught : French or English Conditions of admission Holders of a French general or technology baccalaureate, or equivalent. Age of 18 and over at the end of the first semester of studies. Passed entrance examination. Entrance examination procedure Applicants will be examined for selection in three successive, qualifying stages. 1. Review of applications by the Pedagogical Committee at Alain Ducasse Education CV Motivation letter detailing your motivation to join the program and your professional project School record Any document contributing to justifying your professional experiences in the food service industry (certificates of internships, letters from your employers, letters of recommendations, etc.) 2. Written entrance examination - Multiple-choice test that mainly involves the following sujects Professional culture Knowledge of produce Knowledge of skills, equipment and professional vocabulary 3. Oral entrance examination - 15-20 minutes interview by a jury to assess the following criteria: Motivation Suitability for the chosen career Coherence of their career project Presentation and knowledge of food-service industry standards Admission sessions Deadline for receipt of completed application* Written entrance application Oral entrance examination Session 1 March 31, 2016 May 02, 2016 Session 2 May 15, 2016 June 06, 2016 From June to mid-july upon notification From June to mid-july upon notification You can download the application form and the terms of admission on www.ducasse.com *In case you apply after application deadline, please contact our Recruitment and Admissions Department.

FEES AND FUNDING Fees 2016 Year 1 Year 2 Year 3 Registration fees 1,200 - - Tuition fees 11,800 11,800 11,800 Equipment and uniform 700 400 100 Educational material 500 500 500 Total 14,200 12,700 12,400 Funding Student loans: Alain Ducasse Education has negotiated preferential interest rates with its bank partners. Merit scholarships : Merit scholarships are available based on review of application. Which career path after the Bachelor in Culinary Arts? Various sectors : Food service, Hospitality, Catering, Audit, Consulting, Training, Edition, etc. Various jobs : Chef, Owner chef, Kitchen Manager, F&B Director, Purchasing Manager, Quality auditor, etc.

RECRUITMENT & ADMISSIONS DEPARTMENT 41, rue de l Abbé Ruellan - 95100 Argenteuil France Tél : +33 (0)1 34 34 03 38 - Email : international@ducasse.com www.ducasse.com Alain Ducasse Education Une publication Alain Ducasse Education 2016 Tous droits réservés - Crédits photographiques : Pierre Monetta