Bachelor in Culinary Arts - EXCELLENCE IN PRACTICE - DUCASSE Education
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Bachelor in Culinary Arts EXCELLENCE IN PRACTICE
DUCASSE EDUCATION
From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional
and pre-professional Culinary and Pastry Arts training centers, where passion and devotion to the art of hospitality
underscore a rich history of exceptional standards forged through decades of practice and experience.
Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive
hands-on training programs that emphasize practical learning of techniques with precision, innovation and rigorous
skills-based methodology.
Our values:
PASSION - PLEASURE
SHARING - HARMONY
LEADERSHIP - RIGOR
CURIOSITY - DIVERSITY
EXCELLENCE - RESPECT
AUDACITY - HERITAGE
Join us & feed your talent!
A school driven by talented professionals:
Cyril Lanrezac - CEO
For more than 20 years, Cyril Lanrezac has built up his career through academic and professional
experiences in the hospitality and education industries. After receiving his Bachelor degree from the
Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL IMHI MBA
in 1997. He occupied several operational and functional positions working for high profile resorts and
several internationally renowned chain hotels including 9 years for Accor Hotels. In 2010, he joined
ESSEC Hospitality MBA as Director of Student Career Development and Corporate Relations, before being
promoted to Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel. He finally
joined Ducasse Education in 2016 as Managing Director.
Christophe Quantin - Academic 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 Academic Committee of Ducasse Education since 2013.
BACHELOR IN CULINARY ARTS
The Bachelor in Culinary Arts of 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 DISCOVER
90% HANDS-ON • Master the culinary and pastry arts fundamental techniques 5-MONTH
• Develop products and industry knowledge INTERNSHIP
The first year • Learn efficient supply and cost management
constitutes the base
of culinary skills and Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Business administration, Economics, Cost
knowledge. Management, Sciences, Hygiene, Communication, French culinary language
YEAR 2 MASTER
85% HANDS-ON • Practice advanced techniques in culinary arts new trends and superior pastry arts 5-MONTH
• Acquire Alain Ducasse philosophy and principles of innovation INTERNSHIP
The courses are • Learn management and marketing fundamentals
focused on the various
themes covered by the Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Sciences, Nutrition, Operational Management ,
food service industry Labor law, Computer science, French culinary language, Business management technics, Sommellerie
and the basics of
management
YEAR 3 CREATE
20% HANDS-ON END-OF-
• Participate in Business Games and develop skills in concepts creation
STUDIES
• Master R&D principles, creation process and advanced management techniques
Students use all their PROJECT
• Perform in culinary design, photography and communication tools usage
knowledge and know-
how to start a real Courses*: Culinary lab (cuisine & pastry), R&D methodology, Strategy, Marketing & Business management
creative process techniques, 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.
2018 Academic year under the patronage of Guy Savoy
Guy Savoy decides at fifteen years old that he will be «a chef or nothing! «. It is through
the precious way of apprenticeship that he learned the duties of his future profession.
He opened his first restaurant in Paris at twenty seven years old and rapidly received the
recognition of the greatest guides. Installation rue Troyon; opening of Bouquinistes; third
star in the Michelin Guide for his eponymous establishment; Chef of the Year; opening of
the rotisserie Atelier Maître Albert; creation of Chiberta; launch of a Guy Savoy Restaurant in
Las Vegas; Officer of the Legion of Honor title; and more recently, transfer of the restaurant
Guy Savoy to the iconic Monnaie de Paris and opening of the boutique Goût de Brioche ...
The Chef perceives his profession as a never completed work, which brings its daily stone to
the edification of taste, pleasure and happiness of culinary art.
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 English and in French
JOIN THE BACHELOR IN CULINARY ARTS
Intakes September 3, 2018
2018 Application deadline for European citizens: July 12, 2018*
Application deadline for non-European citizens: July 12, 2018*
You can download the application form and the terms of admission on www.ducasse-education.com
*In case you apply after application deadline, please contact our Recruitment and Admissions Department.
Campus: Centre de Formation Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil, France
Language: English
Conditions of admission
• Holders of a French general or technology baccalau
reate, 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 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
FEES AND FUNDING
Fees 2018
Year 1 Year 2 Year 3
Registration fees* € 1,000 - -
Tuition fees € 12,000 € 11,800 € 11,800
Equipment and uniform € 700 € 400 € 100
Educational material € 500 € 500 € 500
Total € 14,200 € 12,700 € 12,400
*Registration fees non refundable
Funding
Student loans: Ducasse Education has negotiated preferential interest rates with its bank partners.
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-education.com
Ducasse Education
Une publication Ducasse Education © 2017 Tous droits réservés - Crédits photographiques : Pierre Monetta
You can also read
