PROFESSIONAL€¦ · 1 session 1 session 7 sessions (full program) Duration 2 days 3 days 3.5 weeks Number of hours 14 hours 21 hours 123 hours Fee € 1 100 1 600 8 400 A two-day

P R O F E S S I O N A L

T R A I N I N G

M a s t e r i n g

t h e C U L I N A R Y

A R T S

P R O F E S S I O N A L T R A I N I N G C O U R S E S

2 0 1 7

“ Good cuisine is the basis of true happiness ”AUGUSTE ESCOFFIER

I N T R O D U C T I O N

A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE

CHEF AT THE RITZ PARIS.

SINCE 1988, THE ECOLE RITZ ESCOFFIER, BUILT IN HIS HONOR, HAS BEEN FAITHFULLY AND PASSIONATELY PASSING DOWN THE VALUES HE CHERISHED:

Skills,Creativity,

Pursuit of Excellence.

The school is now a wor ld-renowned inst i tut ion that trains tomorrow’s great chefs and eager cooking buf fs al ike in a fr iendly atmosphere. For i ts reopening, the school i s unvei l ing a brand new space devoted to explor ing every aspect of French cuis ine.

4

5

COOKING TRAINING

Introduction to French cuisine – Level 1 page 8

Advanced training in French cuisine – Level 2 page 10

French haute cuisine – Level 3 page 12

PASTRY TRAINING

Viennoiserie and Bread rolls page 13

Introduction to the art of French pastry – Level 1 page 14

Advanced training in French pastry-making – Level 2 page 16

French haute pastry-making – Level 3 page 18

COMPLETE TRAINING PROGRAM

French Gastronomy Master page 19

INFORMATION

Registration page 20

Daily school life page 20

T A B L E O F C O N T E N T S

6

TRAINING IN THE PUREST R ITZ PARIS TRADIT ION

NEW KITCHEN AT THE ECOLE R ITZ ESCOFFIER

COMFORT AND INNOVATION AT THEIR BEST.

THE ÉCOLE RITZ ESCOFFIER IS A WORLD-RENOWNED INSTITUTION OFFERING

DEGREE PROGRAMS IN BOTH ENGLISH AND FRENCH FOR ANYONE WHO WISHES

TO LEARN THE BASICS, TRAIN FOR A CAREER OR TAKE MASTER CLASSES IN THE

CULINARY ARTS.

From beginner cooks to Haute Cuisine experts, the Chefs of the future come here to learn the invaluable skills of the trade.

Our team of Chefs and experts, trained at the top restaurants in France and worldwide, passionately carry on and pass down their skills to professional trainees of all levels.

In addition to recipes and techniques, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art.

By constantly adapting the training it provides, the Ecole Ritz Escoffier always seeks to achieve a sense of boldness and excellence.

The school’s state-of-the-art equipment, developed by the Chefs and the Teaching Committee, is the perfect toolset for discovering the best techniques of cooking and pastry-making.

The capacity of the Ecole has increased. There are now two demonstration kitchens and one pastry lab to offer trainees optimal comfort and learning conditions.

7

8

Training goals:

• learn the basic techniques of French cuisine: basic knife cuts and cooking methods

• discover products and the ways to prepare them

• refine organizational skills

• become familiarized with the cooking equipment

This training program is taught by the Chefs of the Ecole Ritz Escoffier and of the Ritz Paris.

COOKING TRAINING

L E V E L 1 : I N T RO D U C T I O N TO F R E N C H C U I S I N E

THIS TRAINING COURSE INCLUDES SEVEN SESSIONS DEDICATED TO LEARNING

THE BASICS OF FRENCH CUISINE AND IS DESIGNED FOR BEGINNERS WHETHER

THEY BE ENTHUSIASTS OR ASPIRING PROFESSIONALS.

1 session 1 session 7 sessions (full program)

Duration 2 days 3 days 3.5 weeks

Number of hours 14 hours 21 hours 123 hours

Fee € 1 100 € 1 600 € 8 400

A two-day optional session dedicated to “hygiene in the food service industry” is available at a rate of € 850 tax included.

At the end of the seven sessions, a Diploma is given to trainees who pass the practical test.

9

Training schedule 2017

1. Basics, sauces and jus January 9 to 10

March 27 to 28

June 12 to 13

September 4 to 5

November 20 to 21

2. Meats and poultry January 11 to 13

March 29 to 31

June 14to 16

September 6 to 8

November 22 to 24

3. Fish January 16 to 18 April 3 to 5 June 19

to 21September 11 to 13

November 27 to 29

4. Seafood and shellfish January 19 to 20 April 6 to 7 June 22

to 23September 14 to 15

November 30 to

December 1

5. Vegetables January 23 to 25

April 10 to 12

June 26 to 28

September 18 to 20

December 4 to 6

6. Pasta and rice January 26 to 27

April 13 to 14

June 29to 30

September 21 to 22

December 7 to 8

7. Introduction to traditional French cooking

January 30 to 31

April 17to 18 July 3 to 4 September

25 to 26December 11 to 12

Final exam (1/2 day) February 1 April 19 July 5 September 27 December 13

10

L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H C U I S I N E

T H I S T R A I N I N G C O U R S E I N C L U D E S E L E V E N S E S S I O N S F O C U S E D O N T H E

I M P R OV E M E N T O F C O O K I N G T E C H N I Q U E S A N D K N OW L E D G E . D E S I G N E D

F O R I N T E R M E D I AT E L E V E L T R A I N E E S : P E O P L E W H O H AV E C O M P L E T E D T H E

“ INTRODUCTION TO FRENC H CUIS INE” TRAINING COURSE, PROFESS IONALS OF

THE FOOD SERVICE INDUSTRY AND PEOPLE WHO HAVE EARNED AN EQUIVALENT

DE G RE E .


Duration 2 days 3 days 5,5 weeks


Fee € 1 100 € 1 600 € 13 450

Training goals:

• learn more advanced cooking techniques• embrace international cuisine• learn more about vegetarian and healthy cuisines

This training course is taught by the Chefs of the Ecole Ritz Escoffier and of the Ritz Paris.

To end your five and a half week training course we have organized a visit of the Rungis international market.

Practical training in the kitchen of the Ritz Paris:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 3-week practical training course in the kitchens of the Ritz Paris, under the guidance of Chef Nicolas Sale.

At the end of the eleven sessions, a Diploma is given to trainees who pass the practical test.

11


1. Vegetables February 6 to 7 April 24 to 25 July 10 to 11 October 2 to 3

2. Meats and poultry February 8 to 10 April 26 to 28 July 12 to 14 October 4 to 6

3. Fish and shellfish February 13 to 15 May 1 to 3 July 17 to 19 October 9 to 11

4. Seasonality - Variations around a product February 16 to 17 May 4 to 5 July 20 to 21 October 12 to 13

5. Traditional Frenchcooking - Advanced February 20 to 22 May 8 to 10 July 24 to 26 October 16 to 18

6. Ritz Escoffier Heritage -2017 Collection February 23 to 24 May 11 to 12 July 27 to 28 October 19 to 20

7. Foie Gras and Terrines February 27 to 28 May 15 to 16 July 31 to August 1 October 23 to 24

8. World cuisine March 1 to 3 May 17 to 19 August 2 to 4 October 25 to 27

9. Appetizers March 6 to 8 May 22 to 24 August 7 to 9 October 30 to November 1

10. Snacking and street food March 9 to 10 May 25 to 26 August 10 to 11 November 2 to 3

11. Vegetarian and healthy cuisine March 13 to 14 May 29 to 30 August 14 to 15 November 6 to 7

Final exam (1/2 day) March 15 May 31 August 16 November 8

Visit of the Rungis interna-tional market March 16 June 1 August 17 November 9

12

L E V E L 3 : F R E N C H H A U T E C U I S I N E

SUPERIOR LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE

“INTRODUCTION TO FRENCH CUISINE” AND THE “ADVANCED TRAINING IN FRENCH

CUISINE” OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO HAVE

EARNED AN EQUIVALENT DEGREE. PERFECT FOR ENHANCING THE EDUCATION OF

PROFESSIONAL CHEFS.

Duration 5 days

Nombre of hours 35 hours

Fee € 2 900

Training goals:

• master the use of noble and exceptional ingredients• execute Haute Cuisine recipes


Session 1 January 2 to 6

Session 2 March 20 to 24

Session 3 June 5 to 9

Session 4 August 21 to 25

Session 5 November 13 to 17


“French Haute Cuisine” certificate granted at the end of training.

Practical training in the kitchens of the Ritz Paris:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 4-day practical training course in the kitchens of the Ritz Paris, under the guidance of Chef Nicolas Sale.

13

Training goals:

• master the key secrets of Viennoiserie recipes

(croissants, brioches, etc.)

• discover the techniques of kneading, shaping

and bread making process

• master the fermentation

• discover the key role of ingredients

• discover and optimize the production of bread

rolls


VIENNOISERIE AND BREAD ROLLS TRAINING


TRAINING FOCUSED ON MASTERING THE KEY TECHNIQUES OF VIENNOISERIE

AND BREAD ROLLS, A RENOWNED FRENCH SKILL.

Duration 5 days

Number of hours 35 hours

Fee € 2 200


Session 2 May 29 to June 2




“Viennoiserie and Bread Rolls” certificate granted at the end of training.

14

Training goals:

• discover the raw materials and learn the basic techniques of French pastry-making• refine organizational skills: “mise en place” and production• learn the basic hygiene rules • learn how to simply present “bistronomique” desserts• understand the relationship with the product• become familiar with cooking utensils

This training course is taught by the chefs of the Ecole Ritz Escoffier and of the Ritz Paris.

PASTRY TRAINING

L E V E L 1 : I N T R O D U C T I O N T O T H E A RT O F F R E N C H PA S T RY

1 session 7 sessions (full program)

Duration 2.5 days 3.5 weeks

Number of hours 17.5 hours 126.5 hours

Fee € 1 100 € 7 300

TRAINING THAT INCLUDES SEVEN SESSIONS, FOCUSED ON BASICS OF FRENCH

PASTRY-MAKING AND DESIGNED FOR BEGINNERS: FUTURE PROFESSIONALS OR

ENTHUSIASTS.


15


1. Basics of French pastry January 9 to 11

March 27 to 29 June 12 to 14 September 4

to 6November 20

to 22

2. Tea time January 11 to 13

March 29 to 31 June 14 to 16 September 6

to 8November 22

to 24

3. Brasseries & bistrots desserts

January 16 to 18 April 3 to 5 June 19 to 21 September 11

to 13November 27

to 29

4. Petits fours for parties & receptions

January 18 to 20 April 5 to 7 June 21 to 23 September 13

to 15November 29 to December 1

5. Dessert tarts January 23 to 25 April 10 to 12 June 26 to 28 September 18

to 20December 4

to 6

6. French regional desserts January 25 to 27 April 12 to 14 June 28 to 30 September 20

to 22December 6

to 8

7. Savory delights January 30 to February 1 April 17 to 19 July 3 to 5 September 25

to 27December 11

to 13

Final exam (1/2 day) February 2 April 20 July 6 September 28 December 14

16

L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H PA S T RY- M A K I N G

TRAINING THAT INCLUDES SEVEN ADDITIONAL SESSIONS, FOCUSED ON THE IMPROVEMENT OF

PASTRY-MAKING TECHNIQUES. DESIGNED FOR INTERMEDIATE LEVEL TRAINEES: PEOPLE WHO HAVE

COMPLETED THE “INTRODUCTION TO THE ART OF FRENCH PASTRY” COURSE, PROFESSIONALS

OF THE FOOD SERVICE INDUSTRY OR PEOPLE WHO HAVE EARNED AN EQUIVALENT DEGREE.



Number of hours 17h30 126h30

Fee € 1 100 € 7 600


Training goals:

• overview of the main basic principles of pastry-making

• discover how to work with chocolate and confectionary

• learn how to create an assortment of boutique products

• get acquainted with preparing ice creams and sorbets

• learn the methodology of plating and presenting desserts

• introduction to the modern techniques


The Ritz Paris Experience:

Your training program includes, after the exam, a discovery of the deserts created by the Pastry chef of the Ritz Paris, François Perret.

Practical training in the pastry kitchens of the Ritz Paris:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 2-week practical training course in the pastry kitchens of the Ritz Paris, under the guidance of Pastry Chef François Perret.

17


1. Confectionery February 6 to 8 April 24 to 26 July 10 to 12 October 2 to 4

2. Chocolate discovery : bonbons & decoration February 8 to 10 April 26 to 28 July 12 to 14 October 4 to 6

3. Great classics February 13 to 15 May 1 to 3 July 17 to 19 October 9 to 11

4. Chocolate desserts February 15 to 17 May 3 to 5 July 19 to 21 October 11 to 13

5. Ice creams, sorbetsand frozen desserts February 20 to 22 May 8 to 10 July 24 to 26 October 16 to 18

6. Plated desserts February 22 to 24 May 10 to 12 July 26 to 28 October 18 to 20

7. Latest trends February 27 to March 1 May 15 to 17 July 31 to August 2 October 23 to 25

Final exam (1/2 day) March 2 May 18 August 3 October 26

18

L E V E L 3 : F R E N C H H A U T E PA S T RY- M A K I N G

HAUTE-PASTRY LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE

“INTRODUCTION TO THE ART OF FRENCH PASTRY” AND THE “ADVANCED TRAINING IN FRENCH

PASTRY-MAKING” OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO HAVE EARNED

AN EQUIVALENT DEGREE. PERFECT FOR ENHANCING THE EDUCATION OF PROFESSIONAL

PASTRY CHEFS.

Duration 5 days


Fee € 2 900

Training goals:

• create an assortment of “prestige” desserts• refine the methodology of plating : texture,

temperature, color…• learn to value top-quality ingredients and

seasonal products


Practical case training in the Ritz Paris Pastry:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 4-day practical training course in the pastry kitchens of the Ritz Paris, under the guidance of Pastry Chef François Perret.


Session 2 May 22 to 26


Session 4 October 30 to November 3


“French haute pastry-making” certificate granted at the end of training.

19

Training goals:

• assimilate techniques in order to respect and value food products, prepare and lay out dishes according to French traditional and modern savoir-faire

• master techniques and learn the optimal use of equipment

• develop creativity through the interpretation of existing recipes and the creation of new recipes

• organize work and manage time• discover new trends




G A S T RO N O M Y M A S T E R

A DIPLOMA THAT REPRESENTS THE MOST COMPREHENSIVE TRAINING AT OUR SCHOOL,

COMBINING ALL OUR MAJOR TRAINING COURSES: INTRODUCTION TO FRENCH CUISINE

– ADVANCED TRAINING IN FRENCH CUISINE – FRENCH HAUTE CUISINE – INTRODUCTION

TO THE ART OF FRENCH PASTRY – ADVANCED TRAINING IN FRENCH PASTRY-MAKING –

FRENCH HAUTE PASTRY-MAKING – VIENNOISERIE TRAINING AND BREAD ROLLS.

Duration 19 weeks


Fee € 34 500

Session 1 January 9

Session 2 June 12

Students are continually evaluated as they achieve the diplomas and certificates of each level of training.

Practical case training in the Ritz Paris Kitchen and/or main Pastry:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 7-week practical training course in the Ritz Paris kitchens, under the guidance of Chef Nicolas Sale.


This training course includes an invitation to L’Espadon, our gastronomic restaurant, one night at the Ritz Paris and a Ritz Escoffier Chef outfit embroidered with his or her name, along with their Diploma.

P R O F E S S I O N A L

T R A I N I N G

M a s t e r i n g

t h e C U L I N A R Y

A R T S

P R O F E S S I O N A L T R A I N I N G C O U R S E S

2 0 1 8

“ Good cuisine is the basis of true happiness ”AUGUSTE ESCOFFIER

3

I N T R O D U C T I O N

A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE

CHEF AT THE RITZ PARIS.

SINCE 1988, THE ECOLE RITZ ESCOFFIER, BUILT IN HIS HONOR, HAS BEEN FAITHFULLY AND PASSIONATELY PASSING DOWN THE VALUES HE CHERISHED:

Skills,Creativity,

Pursuit of Excellence.

The École Ri tz Escof f ier is a wor ld-renowned inst i tut ion of fer ing degree programs in both Engl ish and French for anyone who wishes to learn the basics, train for a career or take master classes in the cul inary ar ts.

4

5

COOKING TRAINING

Introduction to French cuisine – Level 1 page 10

Advanced training in French cuisine – Level 2 page 12

French haute cuisine – Level 3 page 14

PASTRY TRAINING

Viennoiserie and Bread rolls page 15

Introduction to the art of French pastry – Level 1 page 16

Advanced training in French pastry-making – Level 2 page 17

French haute pastry-making – Level 3 page 18


French Gastronomy Master page 19

General Information page 20

T A B L E O F C O N T E N T S

6

TRAINING IN THE PUREST R ITZ PARIS TRADIT ION

KITCHEN AT THE ECOLE R ITZ ESCOFFIER

COMFORT AND INNOVATION AT THEIR BEST.

From beginner cooks to Haute Cuisine experts, the Chefs of the future come here to learn the invaluable skills of the trade.

Our team of Chefs and experts, trained at the top restaurants in France and worldwide, passionately carry on and pass down their skills to professional trainees of all levels.

In addition to recipes and techniques, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art.

By constantly adapting the training it provides, the Ecole Ritz Escoffier always seeks to achieve a sense of boldness and excellence.

The school’s state-of-the-art equipment, developed by the Chefs and the Teaching Committee, is the perfect toolset for discovering the best techniques of cooking and pastry-making.

The Ecole has two demonstration kitchens and one pastry lab to offer trainees optimal comfort and learning conditions.

7

8

Training goals:

• learn the basic techniques of French cuisine: basic knife cuts and cooking methods

• discover products and the ways to prepare them

• refine organizational skills

• become familiarized with the cooking equipment


COOKING TRAINING

L E V E L 1 : I N T RO D U C T I O N TO F R E N C H C U I S I N E

THIS TRAINING COURSE INCLUDES SEVEN SESSIONS DEDICATED TO LEARNING

THE BASICS OF FRENCH CUISINE AND IS DESIGNED FOR BEGINNERS WHETHER

THEY BE ENTHUSIASTS OR ASPIRING PROFESSIONALS.


Duration 2 days 3 days 3.5 weeks


Fee € 1 100 € 1 600 € 8 400

A two-day optional session dedicated to “hygiene in the food service industry” is available at a rate of € 850 tax included.


9


1. Basics, sauces and jus January 8 to 9

March 26 to 27

June 11 to 12

September 3 to 4

November 19 to 20

2. Fish January 10 to 12

March 28 to 30

June 13 to 15

September 5 to 7

November 21 to 23

3. Meats and poultry January 15 to 17

April2 to 4

June18 to 20

September 13 to 14

November 26 to 28

4. Seafood and shellfish January 18 to 19

April5 to 6

June 21 to 22

September 17 to 19

November 29 to 30

5. Vegetables January 22 to 24

April 9 to 11

June25 to 27

September 20 to 21

December 3 to 5

6. Pasta and rice January 25 to 26

April 12 to 13

June 28 to 29

September 21 to 22

December 6 to 7

7. Introduction to traditional French cooking

January 29 to 30

April 16 to 17

July2 to 3

September 24 to 25

December 10 to 11

Final exam (1/2 day) January 31 April 18 July 4 September 26

December 12

10

L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H C U I S I N E

T H I S T R A I N I N G C O U R S E I N C L U D E S E L E V E N S E S S I O N S F O C U S E D O N T H E

I M P R OV E M E N T O F C O O K I N G T E C H N I Q U E S A N D K N OW L E D G E . D E S I G N E D

F O R I N T E R M E D I AT E L E V E L T R A I N E E S : P E O P L E W H O H AV E C O M P L E T E D T H E

“ INTRODUCTION TO FRENC H CUIS INE” TRAINING COURSE, PROFESS IONALS OF

THE FOOD SERVICE INDUSTRY AND PEOPLE WHO HAVE EARNED AN EQUIVALENT

DE G RE E .


Duration 2 days 3 days 5,5 weeks


Fee € 1 100 € 1 600 € 13 450

Training goals:

• learn more advanced cooking techniques• embrace international cuisine• learn more about vegetarian and healthy cuisines


To end your five and a half week training course a visit of the Rungis international market will be organized upon availabilities. This visit is included in your training fees.

Practical training in the kitchen of the Ritz Paris:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 3-week practical training course in the kitchens of the Ritz Paris, under the guidance of Chef Nicolas Sale.

At the end of the eleven sessions, a Diploma is given to trainees who pass the practical test.

11


1. Vegetables February 5 to 6

April 23 to 24

July 9 to 10

October 1 to 2

2. Fish and shellfish February 7 to 9

April 25 to 27

July 11 to 13

October 3 to 5

3. Meats and poultry February 12 to 13

April 30to May 2

July 16 to 18

October 8 to 10

4. Seasonality - Varia-tions

around a product

February 14 to 16

May 3 to 4

July 19 to 20

October 11 to 12

5. Traditional Frenchcooking - Advanced

February 19 to 21

May 7 to 9

July 23 to 25

October 15 to 17

6. Vegetarian and healthy cuisine

February 22 to 23

May 10 to 11

July 26 to 27

October 18 to 19

7. Foie Gras and Terrines February 26 to 27

May 14 to 15

July 30 to 31

October 22 to 23

8. Appetizers February 28 to March 2

May 16 to 18

August 1 to 3

October 24 to 26

9. International cuisine March 5 to 7

May 21 to 23

August 6 to 8

October 29 to 31

10. Snacking and street food

March 8 to 9

May 24 to 25

August 9 to 10

November 1 to 2

11. Ritz Escoffier Heri-tage -

2018 Collection

March 12 to 13

May 28 to 29

August 13 to 14

November 5 to 6

Final exam (1/2 day) March 15 May 30 August 15 November 7

Visit of the Rungis international market March 16 June 1 August 17 November 9

12

L E V E L 3 : F R E N C H H A U T E C U I S I N E

SUPERIOR LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE

“INTRODUCTION TO FRENCH CUISINE” AND THE “ADVANCED TRAINING IN

FRENCH CUISINE” OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO

HAVE EARNED AN EQUIVALENT DEGREE.

Duration 5 days

Nombre of hours 35 hours

Fee € 2 900

Training goals:

• master the use of noble and exceptional ingredients• execute Haute Cuisine recipes


FRENCH HAUTE CUISINE *FRENCH HAUTE CUISINE SIGNATURE

March 19 to 23 March 19 to 23

June 4 to 8 -

August 20 to 24 -

November 12 to 16 November 12 to 16


“French Haute Cuisine” & “*French Haute Cuisine Signature” certificate granted at the end of training.

*French Haute Cuisine Signature

This week is intended for the continuing education of professionals already confirmed.

In the program : • Haute-Couture gastronomy with exclusive

recipes from the Ritz Escoffier School, • the discovery of the Espadon Universe through

the creations of Nicolas Sale, Chef of the Ritz Paris Cuisines.

«Quintessence of the best products, harmony of declensions»

13

Training goals:

• master the key secrets of Viennoiserie recipes

(croissants, brioches, etc.)

• discover the techniques of kneading, shaping

and bread making process

• master the fermentation

• discover the key role of ingredients

• discover and optimize the production of bread

rolls


VIENNOISERIE AND BREAD ROLLS TRAINING


TRAINING FOCUSED ON MASTERING THE KEY TECHNIQUES OF VIENNOISERIE

AND BREAD ROLLS, A RENOWNED FRENCH SKILL.

Duration 5 days


Fee € 2 200





“Viennoiserie and Bread Rolls” certificate granted at the end of training.

14

Training goals:

• refine organizational skills: “mise en place” and production• learn the basic rules of hygiene • become familiar with cooking utensils • discover the raw materials and learn the basic techniques of French pastry-making• understanding the relationship with produce• learn how to present “bistronomique” desserts


PASTRY TRAINING

L E V E L 1 : I N T R O D U C T I O N T O T H E A RT O F F R E N C H PA S T RY



Number of hours 17.5 hours 126.5 hours

Fee € 1 100 € 7 300

TRAINING THAT INCLUDES SEVEN SESSIONS, FOCUSED ON BASICS OF FRENCH

PASTRY-MAKING AND DESIGNED FOR BEGINNERS: FUTURE PROFESSIONALS OR

ENTHUSIASTS.


15


1. Basics of French pastry January 8 to 10

March 26 to 28

June 11 to 13

September 3 to 5

November 19 to 21

2. Tea time January 10 to 12

March 28 to 30

June 13 to 15

September 5 to 7

November 21 to 23

3. Brasseries & bistrots desserts

January 15 to 17

April 2 to 4

June 18 to 20

September 10 to 12

November 26 to 28

4. Petits fours for parties & receptions

January 17 to 19

April 4 to 6

June 20 to 22

September 12 to 14

November 28 to 30

5. Dessert tarts January 22 to 24

April 9 to 11

June 25 to 27

September 17 to 19

December 3 to 5

6. French regional desserts January 24 to 26

April 11 to 13

June 27 to 29

September 19 to 21

December 5 to 7

7. Savory delights January 29 au 31

April 16 to 18

July 2 to 4

September 24 to 26

December 10 to 12

Final exam (1/2 day) February 1 April 19 July 5 27 septembre December 13

16

L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H PA S T RY- M A K I N G

TRAINING THAT INCLUDES SEVEN ADDITIONAL SESSIONS, FOCUSED ON THE IMPROVEMENT OF

PASTRY-MAKING TECHNIQUES. DESIGNED FOR INTERMEDIATE LEVEL TRAINEES: PEOPLE WHO HAVE

COMPLETED THE “INTRODUCTION TO THE ART OF FRENCH PASTRY” COURSE, PROFESSIONALS

OF THE FOOD SERVICE INDUSTRY OR PEOPLE WHO HAVE EARNED AN EQUIVALENT DEGREE.



Number of hours 17h30 126h30

Fee € 1 100 € 7 600


Training goals:

• overview of the main basic principles of pastry-making

• discover how to work with chocolate and confectionary

• learn how to create an assortment of boutique products

• get acquainted with preparing ice creams and sorbets

• learn the methodology of plating and presenting desserts

• introduction to the modern techniques



Your training program includes, after the exam, a discovery of the deserts created by the Pastry chef of the Ritz Paris, François Perret.

Practical training in the pastry kitchens of the Ritz Paris:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 2-week practical training course in the pastry kitchens of the Ritz Paris, under the guidance of Pastry Chef François Perret.

17


1. Confectionery February 5 to 7

April 23 to 25

July 9 to 11

October 1 to 3

2. Chocolate discovery: bonbons & decoration

February 7 to 9

April 25 to 27

July 11 to 13

October 3 to 5

3. Great classics February 12 to 14

April 30 to May 2

July 16 to 18

October 8 to 10

4. Chocolate desserts February 14 to 16

May 2 to 4

July 18 to 20

October 10 to 12

5. Ice creams, sorbets and frozen desserts

February 19 to 21

May 7 to 9

July 23 to 25

October 15 to 17

6. Plated desserts February 21 to 23

May 9 to 11

July 25 to 27

October 17 to 19

7. Latest trends February 26 to 28

May 14 to 16

July 30 to August 1

October 22 to 24

Final exam (1/2 day) March 1 May 17 August 2 October 25

18

L E V E L 3 : F R E N C H H A U T E PA S T RY- M A K I N G

HAUTE-PASTRY LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE

“INTRODUCTION TO THE ART OF FRENCH PASTRY” AND THE “ADVANCED TRAINING IN FRENCH

PASTRY-MAKING” OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO HAVE EARNED

AN EQUIVALENT DEGREE.

Duration 5 days


Fee € 2 900

Training goals:

• create an assortment of “prestige” desserts• refine the methodology of plating : texture,

temperature, color…• learn to value top-quality ingredients and

seasonal products


*French haute pastry-making Signature

This week is intended for the continuing education of professionals already confirmed.

In the program :• Haute-couture pastry with exclusive recipes from

Ritz Escoffier School,• the discovery of the creations of François Perret,

Pastry Chef of the Ritz Paris

«The astonishment highlights the product and creates the desire to eat it; Gourmandise invites us to come back.»


“French haute pastry-making” or “*French haute pastry-making Signature” certificate grantedat the end of training.

FRENCH HAUTE CUISINE *FRENCH HAUTE CUISINE SIGNATURE

March 19 to 23 March 19 to 23

June 4 to 8 -

August 20 to 24 -

November 12 to 16 November 12 to 16

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Training goals:

• assimilate techniques in order to respect and value food products, prepare and lay out dishes according to French traditional and modern savoir-faire

• master techniques and learn the optimal use of equipment

• develop creativity through the interpretation of existing recipes and the creation of new recipes

• organize work and manage time• discover new trends




G A S T RO N O M Y M A S T E R

A DIPLOMA THAT REPRESENTS THE MOST COMPREHENSIVE TRAINING AT OUR SCHOOL,

COMBINING ALL OUR MAJOR TRAINING COURSES: INTRODUCTION TO FRENCH CUISINE

– ADVANCED TRAINING IN FRENCH CUISINE – FRENCH HAUTE CUISINE – INTRODUCTION

TO THE ART OF FRENCH PASTRY – ADVANCED TRAINING IN FRENCH PASTRY-MAKING –

FRENCH HAUTE PASTRY-MAKING – VIENNOISERIE TRAINING AND BREAD ROLLS.

Duration 19 weeks


Fee € 34 500

Session 1 January 8

Session 2 June 11

Students are continually evaluated as they achieve the diplomas and certificates of each level of training.

Practical case training in the Ritz Paris Kitchen and/or main Pastry:

Subject to availability and the approval of the school management, trainees who attend the full program have the option of participating in a 7-week practical training course in the Ritz Paris kitchens, under the guidance of Chef Nicolas Sale.


This training course includes an invitation to L’Espadon, our gastronomic restaurant, one night at the Ritz Paris and a Ritz Escoffier Chef outfit embroidered with his or her name, along with their Diploma.

15 place Vendôme 75001 parisT +33 1 43 16 30 50 [email protected] riTzescoffier.com

rcs paris b 572 219 913 sireT 572 219 913 00017

APPLICATION FORM

Program: Date: Duration: Fee:

1. PERSONAL INFORMATION

Gender: Male FemaleFirst name: Last name: Date of birth (day/month/year): Place of birth: Nationality: Profession: Street address: City: Postal/Zip code: Country: E-mail: Primary phone: (country code ) - Mobile: (country code ) - Passport information:Country of issue: Passport number: Expiration date: If you are not EU citizen or permanent resident in EU countries, please kindly make sure you are in possession of all the necessary stay authorizations for the duration of the program upon arrival in France.

2. PERSON TO CONTACT IN CASE OF EMERGENCY

First name: Last name: Relationship: Street address: City: Postal/Zip code: Country: E-mail: Primary phone: (country code ) – Mobile: (country code ) –

15 PLACE VENDÔME 75001 PARIST +33 1 43 16 30 50 [email protected] RITZESCOFFIER.COM

RCS PARIS B 572 219 913 SIRET 572 219 913 00017

3. HOW DID YOU FIND OUT ABOUT THE ECOLE RITZ ESCOFFIER?

4. PLEASE KINDLY ADVISE OF ANY KIND OF DESEASE, HANDICAP, FOOD ALLERGY OR FOOD RESTRICTION:

No Yes - Details:

5. LANGUAGE PROFICIENCY

French None Fair Good FluentEnglish None Fair Good FluentMother tongue: In which language you would like to receive the training material: English French

6. UNIFORM: please specify if your size US / FR / UK

Chef coat: Pants: The trainee shall bring and wear her/his own safety shoes. A list of suppliers can be provided by the school.

7. ADMISSION REQUIREMENTS

A completed application form with the following documentation attached must be submitted to the school once the program is chosen:

A standard resume, including your professional experiences, education and interests. Letter of Motivation, detailing your reasons for wishing to follow the program chosen and also explaining

your short and long-term professional goals. Copy of your passport (page related to marital status, number of passport and signature) or of your ID (for

European citizens only). 2 ID pictures (name written in the back) Medical certificate confirming of your capacity on follow the training. International health & liability insurances.

8. REGISTRATION CONFIRMATION

Once you receive the documents mentioned above, a professional training contract or agreement will be sent to you to o�cially confirm your registration. 30% of the total amount of the training shall be paid after the withdrawal period and the remaining 70% shall be paid during your training in accordance with the contractual payment schedule.


RCS PARIS B 572 219 913 SIRET 572 219 913 00017

I acknowledge having read and agree to the General Terms of Sales ot the Ecole Ritz Esco�er,

Documents to be sent to Ecole Ritz Esco�er-Ritz Paris15 place Vendôme, 75001 Paris - [email protected]

P R O F E S S I O N A L T R A I N I N G

G E N E R A L T E R M S A N D C O N D I T I O N S O F S A L E

1 . O B J E C T

These general terms and conditions of sale (“Terms”) apply to all cooking enthusiasts or persons wishing to become professionals in the food service and catering industry (“Trainee(s)”) by attending the professional training courses performed by The Ritz HotelLimited [a company organised and existing under the laws of England and Wales, registered at Companies House under number 00048125, having its registered office at 14 South Street, London W1Y 5PJ, United Kingdom] (“Ritz Paris)” within the Ecole Ritz Escoffier premises or on external sites (“Course”). These Terms, the signed training contract or agreement and the corresponding invoice shall constitute the entire agreement between the Trainee and the Ritz Paris.In the event of any conflict between the signed training agreement and these Terms, the signed training agreement shall prevail.

2 . E N F O R C E A B I L I T Y

The registration for one or several Courses automatically implies that the Trainee unreservedly accepts these Terms. The applicable version of these Terms shall be the one in force as of the date of signature of the training contract or agreement. These terms may be amended from time to time by Ritz Paris giving written notice to the Trainee. No contradictory, additional or amendment clause shall be effective against the Ritz Paris unless previously accepted by the Ritz Paris in writing.

3 . VA L I D I T Y O F O F F E R

All offers made by Ritz Paris Ecole Ritz Escoffier of Courses are valid for thirty (30) days from the date of the offer, unless another period is specified by Ritz Paris on the Ecole Ritz Escoffier brochure and/or website at : http://ecole-escoffier.ritzparis.com (“Website”) in force at the time of the offer.

4 . R E G I S T R A T I O N P R O C E D U R E S

The Trainee may register via email at [email protected]. The registration form must be duly completed, and sent to Ritz Paris Ecole Ritz Escoffier either by email at [email protected] or by post to: Ecole Ritz Escoffier, Ritz Paris, 15 place Vendôme, 75001 Paris. Once the application has been accepted by the Ritz Paris Management and after receiving the documents requested in the form, a training contract or agreement will be sent to the Trainee.

The Trainee agrees that his/her reservation of the Course(s) is subject to receipt by Ritz Paris of the corresponding deposit. If the Trainee takes a long-term Course (one week; three weeks and a half; and five weeks and a half ) he/she must provide two passport photographs, a valid medical certificate, a passport or national ID copy (for French citizens), copy of visa if needed for the Trainee, and a liability insurance certificate. Ritz Paris reserves the right to refuse the registration of a potential future Trainee if his/her level does not match the level of the selected Course.

5 . R A T E S

The applicable rates are those listed in the Ecole Ritz Escoffier brochure and on its Website in force at the time of the Trainee’s registration.

6 . PAY M E N T

All payments shall be made in Euros and are subject to VAT (20%). In the event that payment is made in another currency, the applicable change rate shall be the one applicable to Ritz Paris on the date of payment. All bank charges are to be borne by the Trainee.

The Trainee shall make the payments in strict compliance with the following schedule:• 30% of total amount upon signature of the training contract or agreement; and• remaining 70% according to the payment schedule of the training contract or agreement.

Ritz Paris may discretionally grant special conditions of payment to the Trainee.The Trainee accepts to receive the corresponding invoice of his/her Course via email after initiation of the Course. The Trainee must make a written demand to Ritz Paris in the event he/she wishes to receive the invoice by post.

7 . C O U R S E S

The courses are performed by highly qualified Chefs of the Ecole Ritz Escoffier who may have assistance from time to time, subject to Ritz Paris discretion. The practical and theory sessions of the Course are given in French and translated simultaneously in English, according to the language spoken by the Trainees. All Trainees must be fluent in at least one of these two languages in order to correctly understand the Course.

In order to promote effectiveness and exchange of the Course, the number of Trainees for each session shall be limited. The Trainee shall be provided with one copy only of all recipes in his/her chosen language (English or French). The content, form and schedule of the Course(s) are detailed in the Ecole Ritz Escoffier brochure and on its Website (under the registration tab), except for special limited offers. The Trainee accepts to comply at all times with Ritz Paris and the Ecole Ritz Escoffier internal rules provided upon initiation of the Course. The Courses offered at Ritz Paris Ecole Ritz Escoffier constitute a food industry service performed at a specified date or interval in accordance with Article L. 121-21-8 of French Code de la consommation. As a consequence, the Trainee shall not benefit from the right of withdrawal provided for in Article L. 121-21 of French Code de la consommation in the event of online purchases on the Ritz Paris Ecole Ritz Escoffier Website. Therefore, the Trainee shall not be able to cancel any reservations of Courses made on Ritz Paris Ritz Escoffier Website.

8 . T R A I N I N G D O C U M E N T S

Upon initiation of the Course, the Trainee shall be provided with one copy only and in one language only of all the educational materials as well as the Ritz Paris and Ecole Ritz Escoffier internal rules. Such documents shall not be replaced by Ritz Paris in the event that they get lost or stolen.

9 . D A T E S A N D T I M E S

Eight (8) days prior to initiation of the Course, the Trainee shall be provided with the Course schedules. Courses may take place in the morning, in the afternoon, and in the evening. Ritz Paris reserves the right to amend the Course schedules at least 48 hours before each session.

1 0 . P R E M I S E S A N D E Q U I P M E N T

Ritz Paris has two kitchens and one pastry lab at the Ecole Ritz Escoffier available for the Courses. Professional tools and equipment required for the performance of the Courses are also made available to the Trainees.

1 1 . C H E F O U T F I T S

Ritz Paris shall provide the Trainee with a full chef uniform (coat, trousers, apron, hat), which shall be cleaned by Ritz Paris laundry service on a daily basis. The Trainee shall also have access to changing rooms at the Ritz Paris Ecole Ritz Escoffier. The Trainee shall be charged €150 for the uniform if he/she deteriorates it or does not return it to Ritz Paris upon termination of the Course. The Trainee shall wear his/her own safety shoes at all times during the Course as Ritz Paris Ecole Ritz Escoffier shall not provide any footwear.

1 2 . H A N D S - O N T R A I N I N G A T T H E R I T Z PA R I S K I T C H E N S A N D PA S T R Y L A B

Professional hands-on training after termination of the Course is not mandatory but is strongly recommended by RITZ Paris as an integral part of Ecole Ritz Escoffier curriculum. Such hands-on training is subject to availability and to Ritz Paris Ecole Ritz Escoffier management decision.

• Trainees who attended the “Advanced level in French cuisine” Courses may be able to do a 3-week professional hands-on training at the Ritz Paris kitchens. • Trainees who attended the “Advanced level in French pastry making” Courses may be able to do a 2-week professional hands-on training at the Ritz Paris pastry lab.• Trainees who attended the “Master’s Degree in Cookery” full Course will be able to do a 7-week professional hands-on training at the Ritz Paris kitchens.

These training periods at the Ritz Paris kitchens and/or pastry labs are not renewable.

1 3 . C E R T I F I C A T E S A N D D I P L O M A S

For long-term training Courses (three weeks and a half and five weeks and a half ), a Diploma is granted by the Ritz Paris Ecole Ritz Escoffier to Trainees who successfully pass the practical test.For short-term training courses (one week or less), a certificate is granted to Trainees.

1 4 . E A R LY T E R M I N AT I O N O F A G R E E M E N T O R T R A I N I N G C O N T R A C T

14.1 Rescheduling or cancellation by Trainee

In the event that the Trainee cancels, for any reason, the Course, after the signature of the Training contract or agreement he/she must notify Ritz Paris by e-mail or by post (date as perpostmark) as soon as possible. The trainee shall refer to the conditions specified in the training contract or agreement.

14.2 Rescheduling or cancellation by RITZ Paris

RITZ Paris reserves the right to cancel or reschedule a Course and/or Course session within 15 days from date the Course start date, if the number of participants is deemed too low, or if the Chef in charge of the Course is unable to perform said session.In such event, Ritz Paris shall offer the Trainee to either reschedule said Course to a later date (within 6 months following cancellation),or to be reimbursed the full price of the Course.In the occurrence of a Force Majeure event, including war, riot, strike, works, etc., interpreted strictly in accordance with Article 1148 of the French Civil Code and the definition adopted by the French courts, which affects the premises of the Ritz Paris, Ritz Paris shall not be obliged to comply with its obligations and may suspend performance of the agreement if it is unable to perform its obligations.

1 5 . O B S E R VA N C E O F I N S T R U C T I O N S

Trainee must observe at all times the instructions and directions given by Ritz Paris Ecole Ritz Escoffier staff during the Course. In the event of a dispute between the Ritz Paris Ecole Ritz Escoffier and the Trainee in relation with non-observance of instructions, Ritz Paris Ecole Ritz Escoffier Management reserves the right to suspend the whole Course for the Trainee and to reimburse the Trainee for the remaining sessions.

1 6 . V I S A

Foreign Trainees shall be responsible for contacting the French Embassy or Consulate in their respective countries of residence in order to find information about access and accommodationconditions for the whole duration of the Course, before registering at the Ritz Paris Ecole Ritz Escoffier. Trainees undertake to hold all necessary authorizations, for the whole duration of the Course, upon arrival in France. In the event that a foreign Trainee shall apply for a visa to participate in the Course, Ritz Paris Ecole Ritz Escoffier shall deliver a certificate confirming the Trainee’s reservation upon request, subject to full payment of training. An enrollment certificate may also be provided to the Trainee upon receipt by Ritz Paris of the deposit payment.

1 7 . I N T E L L E C T U A L P R O P E R T Y

Ritz Paris holds all the intellectual property rights and copyright related to Ritz Escoffier Course content, including to any and all materials and documents provided to the Trainee during theCourse. Ritz Paris holds all the intellectual property rights and copyright on the Ritz Escoffier database and any and all materials and documents released online. Any reproduction, modification or disclosure to third parties of all or any part of the Ritz Escoffier Course content, including of any materials and documents, under any form whatsoever, is strictly prohibited without prior written approval of Ritz Paris. The Trainee is explicitly prohibited from recording Ritz Escoffier Course and/or diffusing films made during the Course on any media without Ritz Paris prior express written approval. The Trainee and the company he/she might work for expressly acknowledge that Ritz Paris and Ritz Escoffier are registered trademarks owned by Ritz Paris and protected all over the world. No use of the Ritz Paris and/or Ritz Escoffier trademarks, or of any sign similar thereto, are allowed except to inform third parties that he/she took a course at the Ritz Escoffier cooking school.

1 8 . L I A B I L I T Y A N D I N S U R A N C E

Ritz Paris is covered by liability insurance. However, the Trainees must be covered by his/her own insurance in the event of any accident, and must provide Ritz Paris with a copy of said certificate of insurance upon registration. Ritz Paris shall in no event be held liable for any personal injury resulting from practical exercises performed during training and that would affect a customer. Moreover, Ritz Paris shall not be held liable for any damage or loss of personal belongings brought to the Ecole Ritz Escoffier by the Trainee. Ritz Paris shall in no event be held liable for any damage resulting from the Trainee-eating dishes made on the Course and/or taken out of the Ritz Paris premises.

1 9 . C O N F I D E N T I A L I T Y

The Trainee agrees to keep confidential all information related to the activity of Ritz Paris confidential, except with respect to information that is already in the public domain.

2 0 . G O V E R N I N G L AW A N D J U R I S D I C T I O N

THESE TERMS SHALL BE GOVERNED BY FRENCH LAW. ANY DISPUTE ARISING FROM THEIR INTERPRETATION OR APPLICATION WILL BE UNDER THE EXCLUSIVE JURISDICTION OF THE PARIS COURTS.


RCS PARIS B 572 219 913 SIRET 572 219 913 00017

Trainee signature, name and date, preceded by the mention « read and approved »

20

GENERAL INFORMATION

Our entire training program is available on the Ecole Ritz Escoffier website. Trainees can register by submitting the registration form by email ([email protected]). All our rates are VAT included.

The registration form should be filled in and signed, and sent to the school, along with the documents requested and a deposit of 30% of the total price of the training course(s).

Our rates will be valid for the duration of the training session and are subject to change for subsequent sessions according to variations in the price of raw materials.

Classes are given in French and/or English. Being fluent in at least one of these two languages is essential for the correct understanding of the classes.

Technical sheets are handed over to trainees at the beginning of each session, in the language of their choice (French or English).

A C C O M M O D AT I O N

The school also makes available a selection of hotels, locations and websites to help you find rental accommodation in Paris under request.

Professional tools and equipment required for the performance of the class are available to trainees.

The school also provides trainees with a full chef outfit, cleaned daily by the Ritz Paris laundry service.Any outfit deteriorated, kept by a trainee or not returned will be charged €150.

Trainees have the obligation to wear their own safety shoes.

Secure individual changing rooms are available to trainees.

Classes take place from Monday to Friday, from 8:30 am to 4:30 pm or from 9:00 am to 5:00 pm. Schedules are subject to modifications.

CONTACT

École Ritz Escoffier – Ritz Paris15 place Vendôme 75001 ParisT +33 1 43 16 30 [email protected]

Entrance of the school : 38 rue Cambon 75001 ParisMétro : Concorde – Opéra – MadeleineRER : Auber

Internet website & reservations: ritzescoffier.com