Culinary EssentialsFor• Serious enthusiasts• Culinary or hospitality school students• Career changers• Entrepreneurs

FOR

• Serious enthusiasts• Culinary or hospitality school students• Career changers• Entrepreneurs

PRE-REQUISITE

• 18 years old minimum

• Upon application approval

INSTRUCTION LANGUAGE

• English

• French

LOCATIONDucasse Institute Argenteuil, FRANCEDucasse Institute Paris, FRANCE

Culinary EssentialsDiscover the world of professional culinary artsDesigned 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.

Learn and apply innovative techniques with simple recipes designed to reinforce skills know-how. Small group settings provide personalized, interactive and efficient training.

CLASS TYPE: 90% hands-on & 10% theory

DURATION: 2 months

7 weeks consisting of 280 hours skills-building classes• Applied theory & hands-on training in culinary laboratories• Associated skills• Testing: written & practical exams• Field trips

1 week : 40 hours of practical experience in a restaurant

3

Receive, store & check goods

• Receive and check goods delivered • Store food by arrival order, at the right place and temperature

Organize yourself for better time management & multi-tasking performance

• Learn how to approach a recipe• Determine ingredients and material requirements• Organize your work station• Identify proper food-handling procedures and mise-en-place techniques

Acquire preliminary food preparation techniques & cutting methods for

• Vegetables, fruits and cereals • Herbs, spices and condiments • Fish, shellfish & crustaceans• Poultry and meat

Learn classic bases & sauces

• Prepare Ducasse-style stock, fumet, broth and jus• Acquire culinary bases: vegetable purees, soups, marinades, condiments • Prepare classic French sauces• Learn traditional Mediteranean and contemporary recipes

Learn fundamental cooking methods

• Sautéing & roasting• Poaching & steaming• Braising & confit• Grilling & frying

Learn French pastry arts fundamental techniques

• Use professional equipment and tools• Prepare essential doughs and creams• Bake, decorate and plate desserts• Make classic French pastries

Plate and serve final food preparations

• Taste, analyze and adjust culinary production• Select proper serving equipment• Plate dishes according to chef instructions • Apply modern presentation techniques

C U L I N A R Y S K I L L S O B J E C T I V E S

4

CULINARY ESSENTIALS

Learn basic culinary vocabulary

• Gain knowledge of professional kitchen & cooking terminology • Apply correct usage of terms

Comprehend hygiene & safety protocols

• Understand hygiene and safety standard methods for food, equipment and premises

• Learn to process HACCP documents

Identify & properly use culinary equipment

• Work with professional tools and learn their functionality • Apply required equipment to specific recipes

Apply professional Code of Conduct

• Understand and respect professional kitchen hierarchy • Develop efficient group dynamic skills• Practice principles of professional behavior

Learn general restaurant operations

• Discover daily activities of a working restaurant

A S S O C I A T E D S K I L L S O B J E C T I V E S

5

CULINARY ESSENTIALS

6

P R O G R A M M O D U L E S

CULINARY ESSENTIALSModule 1 5 days

Basics of Cooking

Module 2 5 days

Vegetables & Cereals

Module 3 5 days

Poultry & Meat

Module 4 5 days

Fish, Shellfish & Crustaceans

Module 5 5 days

Fundamentals of French Pastry Arts

Module 6 5 days

Mediterranean Cuisine

Module 7 5 days

Practical real-world experience in a restaurantselected by Alain Ducasse Education

Module 8 5 days

Associated Course: Food Pricing & Cost Control Final Exam

Order of modules may change due to unforeseen schedule modifications

M E T H O D O L O G Y

7

ALAIN DUCASSE EDUCATION innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

Hands-on WorkshopsUnderstand, memorize, duplicate, practice & ultimately master techniques. Workshops will allow students to:

• Discover new techniques step-by-step with the Instructor Chef’s demonstration• Experiment techniques with the Instructor Chef’s assessment • Apply techniques to professional recipes • Master and validate techniques with the Instructor Chef’s test

Theory ClassesSummarize and synthesize new knowledge. Classes will allow students to:

• Build know-how during interactive classes with the Chef Instructor • Extend knowledge with individual or group research work

Practical Internship• Discovery internship during the program

Tests & Grading• Weekly module quizzes and hands-on practical tests evaluate understanding & monitor student progress• Final exam consists of a group meal preparation with jury evaluation

• Welcome Guide• Program Syllabus• Theory Handbook• All recipes• Uniform : Toque / 2 Alain Ducasse Education logo chef jackets / 1 pair of professional trousers / 1 pair of non-slip shoes• Knife set

T R A I N I N G M A T E R I A L & E Q U I P M E N T P R O V I D E D

Tuition: 10 900 €• Including: tax, training material, equipment, morning coffee & daily lunch• Excluding: accommodation and transportation• Liability & health insurrances, valid passport and appropriate visa are required by all participants

Dates for English session: June 29 to August 21, 2015Dates for French sessions: Please refer to our website at www.ducasse.com

T U I T I O N , F E E S & D A T E S

CULINARY ESSENTIALS

A Alain Ducasse Education Publication © 2014 All Rights ReservedPhoto Credits: Anne-Emmanuelle Thion - Pierre Monetta - Thomas Duval - Mathilde de l’Ecotais - David Bordes

FOR MORE INFORMATION & ENROLLMENT, CONTACT

Alain Ducasse Education

ALAIN DUCASSE EDUCATION

41, rue de L’Abbé Ruellan - 95100 Argenteuil France

Tel: +33 (0) 1 34 34 03 38 Email: international@ducasse.com

www.ducasse.com