The Culinary Arts - Ecole Ritz Escoffier

 
The Culinary Arts - Ecole Ritz Escoffier
Mastering
the Culinary Arts

   PROFESSIONAL TRAINING PROGRAMS

                2020
The Culinary Arts - Ecole Ritz Escoffier
“Good cuisine is
the basis of true happiness ”
    AUGUSTE ESCOFFIER

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The Culinary Arts - Ecole Ritz Escoffier
Introduction                A PIONEER OF MODERN CUISINE,
                          A U G U S T E E S C O F F I E R WA S T H E F I R S T
                           E X E C U T I V E C H E F AT T H E R I T Z PA R I S .

               Since 1988, the École Ritz Escoffier, built in his honor, has been
               faithfully and passionately passing down the values he cherished:

                                                 SKILLS,

                                             C R E A T I V I T Y,

                                    PURSUIT OF EXCELLENCE.

               Combining tradition, quality and modernity, the École Ritz Escoffier
               offers training courses in French and English for anyone who wishes
               to learn the basics, train for a career or master the culinary arts.

     4                                                5
The Culinary Arts - Ecole Ritz Escoffier
L A N G UAG E S

                                                                                                       All of our classes are given in French and translated consecutively into English.
                                                                                                       Being fluent in at least one of these two languages is essential to correctly
                                                                                                       understand the content of the classes.

                                                                                                       C A L E N DA R A N D C O U R S E H O U R S

              Learning in the spirit
                                                                                                       Classes take place from Monday to Friday, from 8:30 am to 4:30 pm or 9 am to
                                                                                                       5 pm. Lunch break is included in the price of your training program. A one week
                                                                                                       break is scheduled between each level.

                       O F T H E R I T Z PA R I S                                                      UNIFORM AND EQUIPMENT

                                                                                                       The school provides trainees with a full Chef’s uniform, cleaned daily by the Ritz
                                                                                                       Paris’ laundry service. Safety shoes, a mandatory element of the uniform, are to be
                                                                                                       provided by the trainee. Professional tools and required equipment are provided
From beginner cooks to Haute                    By constantly adapting our training                    by the school. Secure individual lockers located in the changing rooms are made
Cuisine experts, the Chefs of the               programs, the École Ritz Escoffier                     available to trainees.
future come here to learn the                   always seeks to achieve a sense of
                                                                                                       NUMBER OF TRAINEES
invaluable skills of the trade,                 boldness and excellence.
perfecting their technique and                                                                         Sessions will be held on the condition that at least four students are registered with
developing their culinary knowledge.            T h e s c h o o l ’s s t a t e - o f - t h e - a r t   a limit of eight students per class.
                                                equipment, developed by the Chefs
Our team of Chefs and experts,                  and Teaching Committee, is the                         ENTRY REQUIREMENTS
trained at top establishments in                perfect tool kit to discover the best
                                                                                                       Candidates must be at least 18 years old and must have completed secondary school.
France and worldwide, passionately              techniques behind cooking and
carry on and pass down their skills             pastry-making.
to professional trainees of all levels.
In addition to recipes and technique,           The school includes two culinary
students are taught to grasp the subtlety       kitchens and one pastry laboratory
of ingredients and flavors and become           to offer trainees optimal comfort
ambassadors of an ever-evolving art.            and learning conditions.

                                            6                                                                                                    7
The Culinary Arts - Ecole Ritz Escoffier
LO N G -T E R M T R A I N I N G C O U R S E S

           CUISINE                                           10

           French Cuisine – Introductory Level               14

           French Cuisine – Intermediate Level               16

           French Cuisine – Advanced Level                   18

Table of
           PA S T R Y                                        21

           French Pastry – Introductory Level                22

contents
           French Pastry – Intermediate Level                24

           French Pastry – Advanced Level                    26

           T H E R I TZ E S C O F F I E R                    27
           CULINARY ARTS DIPLOMA

           S H O R T-T E R M T R A I N I N G C O U R S E S

           French Cuisine                                    28

           French Pastry                                     30

           C O N S U LT I N G                                33

           USEFUL INFORMATION                                34

   8                                                9
The Culinary Arts - Ecole Ritz Escoffier
OUR TRAINING COURSES
                                      A R E D I V I D E D I N TO T W O S U B J E C T S :

                                             Cuisine a n d Pastry
                                EACH SUBJECT IS MADE UP OF THREE LEVELS:
                   I N T R O D U C TO R Y L E V E L • I N T E R M E D I AT E L E V E L • A D VA N C E D L E V E L

                                A Certificate is awarded at the completion of each level.
                            A Diploma is awarded after all three levels have been completed.

   Long-term
                           Students who have received the Diploma in both Cuisine and Pastry
                                will be awarded the Ritz Escoffier Culinary Arts Diploma.

training courses            French Cuisine
                           Introductory Level
                                                                             French Pastry
                                                                            Introductory Level

                            French Cuisine                                   French Pastry
                           Intermediate Level                               Intermediate Level

                            French Cuisine                                   French Pastry
                             Advanced Level                                   Advanced Level

                                RITZ ESCOFFIER                                    RITZ ESCOFFIER

                           Cuisine Diploma                                  Pastry Diploma

                                                     RITZ ESCOFFIER
                                           Culinary Arts Diploma

       10                                                       11
The Culinary Arts - Ecole Ritz Escoffier
Cuisine
          This training course includes three levels dedicated to learning the
          basics of French Cuisine and is designed for beginners, whether
          they be enthusiasts, aspiring professionals or people who are
          changing careers.

                        Ritz Escoffier Cuisine Diploma

French
                        Duration                                        12 weeks

                     Number of hours                                    420 hours

                          Rate                                    25,400€ (VAT incl.)

Cuisine     Duration
                          Introductory Level

                                 5 weeks
                                                     Intermediate Level

                                                            5 weeks
                                                                                  Advanced Level

                                                                                          2 weeks

            Number            175 hours                     175 hours                     70 hours
            of hours

              Rate       10,500€ (VAT incl.)        10,500€ (VAT incl.)          4,400€ (VAT incl.)

          At the end of each level, the trainee is awarded a Certificate in “French Cuisine”
          following an ongoing assessment of their work and successful completion of the
          practical exam. After earning all three certificates, the trainee will be awarded the
          Ritz Escoffier Cuisine Diploma.

          T H E R I TZ PA R I S E X P E R I E N C E

          Your Ritz Escoffier Cuisine Diploma training course includes a lunch at Les Jardins
          de L’Espadon to discover the culinary creations of Nicolas Sale, Executive Chef of
          the Ritz Paris.

          P R A C T I C A L T R A I N I N G I N T H E R I TZ PA R I S ’ K I TC H E N S

          Subject to availability and upon approval from the school’s management, trainees
          who complete all three levels of the French Cuisine training course may participate
          in a four-week practical training experience in Ritz Paris’ kitchens, run by Chef
          Nicolas Sale.

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                          LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E
The Culinary Arts - Ecole Ritz Escoffier
French Cuisine
                                                                                 WEEK 1
                                                                                 • Basic stocks and sauces and their derivatives
                                                                                 • Classic soups
                              Introductory Level                                 • Sides and accompaniments

                                                                                 WEEK 2
C A L E N DA R
                                                                                 •   Eggs
                                                                                 •   Rice, fresh pasta and grains
     Session 1            Monday January 6 th to Friday February 7 th 2020       •   Legumes
                                                                                 •   Tubers and root vegetables
     Session 2               Monday April 20 th to Friday May 22 nd 2020
                                                                                 •   Basic doughs of French cuisine
     Session 3          Monday August 24 th to Friday September 25 th 2020
                                                                                 WEEK 3
                                                                                 • Potatoes
COURSE OBJECTIVES                                                                • Hot and cold hors d’oeuvres and starters
                                                                                 • Classic dishes of French cuisine
•   Learn the basic rules of hygiene and safety in the kitchen
•   Begin to learn about French Cuisine                                          WEEK 4
•   Master basic culinary skills                                                 •   Shellfish
•   Master basic knife skills and cuts                                           •   Mollusks
•   Become familiar with traditional cooking techniques                          •   Tartare, marinated and carpaccio
                                                                                 •   Fish

                                                                                 Mid-term exam

                                                                                 WEEK 5
                                                                                 •   Poultry
                                                                                 •   Beef
                                                                                 •   Veal
                                                                                 •   Lamb

                                                                                 Final exam

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                 LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E                    LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E
The Culinary Arts - Ecole Ritz Escoffier
French Cuisine
                                                                                 WEEK 1
                                                                                 • Meat and poultry (continuation)
                                                                                 • Classic dishes of French Cuisine (continuation)
                             Intermediate Level
                                                                                 WEEK 2

C A L E N DA R                                                                   • Terrines and foie gras
                                                                                 • Hors d’oeuvres

     Session 1           Monday February 17 th to Friday March 20 th 2020        WEEK 3
     Session 2                 Monday June 1 st to Friday July 3 rd 2020         • Vegetables
                                                                                 • Regional French Cuisines
     Session 3           Monday October 5 th to Friday November 6 th 2020        • Vegetarian and healthy cuisine

COURSE OBJECTIVES                                                                WEEK 4
                                                                                 • International cuisines
•   Broaden your knowledge of French Cuisine                                     • Ritz Escoffier legacy dishes
•   Begin to learn about international cuisines                                  • Luxury sandwiches
•   Master advanced knife skills
•   Master traditional cooking techniques                                        Mid-term exam
•   Establish a logical working method for organizing an event
                                                                                 WEEK 5

Subject to availability and registration, the five-week session may conclude     • Tapas
with a visit to the famous French wholesale market in Rungis. This trip is       • Fish (continuation)
included in the price of the training course.                                    • Shellfish (continuation)

                                                                                 Final exam

                                              16                                                                             17

                 LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E                  LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E
The Culinary Arts - Ecole Ritz Escoffier
French Cuisine
                                Advanced Level

C A L E N DA R

     Session 1              Monday March 30 th to Friday April 10 th 2020

     Session 2                Monday July 13 th to Friday July 24 th 2020

     Session 3       Monday November 16 th to Friday November 27 th 2020

COURSE OBJECTIVES

•   Become familiar with the cuisine of Michelin-starred restaurants
•   Master modern cooking techniques
•   Perfect your plating and presentation skills
•   Learn how to select products and ingredients like a Chef

WEEK 1

• Plating techniques
• Sous vide cooking
• Amuse-bouches

WEEK 2

• Straight from the Michelin-starred table – The Ritz Paris’ fine dining
  restaurant, L’Espadon
• The French market

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                 LO N G -T E R M T R A I N I N G C O U R S E S - C U I S I N E
Pastry
         This training course includes three levels dedicated
         to learning the basics of French pastry-making and is
         designed for beginners, whether they be enthusiasts,
         aspiring professionals or people who are changing careers.

                         Ritz Escoffier Pastry Diploma
                       Duration                                         12 weeks

French
                    Number of hours                                     420 hours

                         Rate                                     21,900€ (VAT incl.)

Pastry     Duration

           Number
                         Introductory Level

                                5 weeks

                             175 hours
                                                    Intermediate Level

                                                           5 weeks

                                                           175 hours
                                                                                  Advanced Level

                                                                                         2 weeks

                                                                                         70 hours
           of hours

             Rate        8,900€ (VAT incl.)          9,200€ (VAT incl.)          3,800€ (VAT incl.)

         At the end of each level, the trainee is awarded a Certificate in “French Pastry”
         following an ongoing assessment of their work and successful completion of the
         practical exam. After earning all three certificates, the trainee will be awarded the
         Ritz Escoffier Pastry Diploma.

         T H E R I TZ PA R I S E X P E R I E N C E

         Your Ritz Escoffier Pastry Diploma includes a lunch at the Les Jardins de
         L’Espadon to discover the culinary creations of Nicolas Sale, Executive
         Chef of the Ritz Paris.

         PRACTICAL TRAINING IN THE RITZ PARIS’ PASTRY LABORATORY

         Subject to availability and upon approval from the school’s management,
         trainees who complete all three levels of the French Pastry training course
         may participate in a four-week practical training experience in Ritz Paris’
         pastry laboratory, run by Chef François Perret.

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                          L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y
French Pastry
                                                                                WEEK 1
                                                                                • Piping
                                                                                • Classic doughs, pies and tarts
                             Introductory Level                                 • Sponge cake and choux pastry

                                                                                WEEK 2
C A L E N DA R
                                                                                • Classic layered cakes
                                                                                • French bistro desserts
     Session 1           Monday January 6 th to Friday February 7 th 2020
                                                                                • Chocolate decorations and ganache
     Session 2              Monday April 20 th to Friday May 22 nd 2020
                                                                                WEEK 3
     Session 3         Monday August 24 th to Friday September 25 th 2020
                                                                                • Portable cakes and madeleines
                                                                                • Filled tarts
COURSE OBJECTIVES
                                                                                Mid-term exam
•   Learn the basic rules of hygiene and safety in the pastry laboratory
•   Begin to learn about French pastry-making                                   WEEK 4
•   Master the basics of working with a piping bag                              • Macarons
•   Learn to make sponge cakes and portable cakes                               • Bite-sized sweets
•   Become familiar with basic doughs, creams and custards                      • Candy making

                                                                                WEEK 5
                                                                                • Classic viennoiserie

                                                                                Final exam

                                             22                                                                             23

                 L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y                   L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y
French Pastry
                                                                                 WEEK 1
                                                                                 • Reverse puff pastry
                                                                                 • Modern viennoiserie
                             Intermediate Level                                  • Savory treats and bread

                                                                                 WEEK 2
C A L E N DA R
                                                                                 • Regional specialties

     Session 1           Monday February 17 th to Friday March 20 th 2020        WEEK 3
     Session 2                  Monday June 1 to Friday July 3 2020
                                                    st                     rd
                                                                                 • Haute Couture tarts
                                                                                 • Haute Couture layered cakes
     Session 3           Monday October 5 th to Friday November 6 th 2020
                                                                                 Mid-term exam
COURSE OBJECTIVES
                                                                                 WEEK 4
•   Discover traditional regional French desserts                                • Ice cream and sorbet
•   Learn to make viennoiseries (croissants, brioche, etc.)                      • Mignardises and bite-sized treats
•   Perfect your piping bag skills
                                                                                 Visit of a Parisian pastry shop
•   Learn to make filled cakes and bakery tarts
•   Introduction to working with chocolate
                                                                                 WEEK 5

A visit of a Parisian pastry shop, led by one of our Pastry Chef instructors,    •   Chocolate
will be included in the price of your training course.                           •   Chocolate candies
                                                                                 •   Chocolate bars
                                                                                 •   Pâte de fruits jellies

                                                                                 Final exam

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                  L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y                      L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y
French Pastry
                                                                                                                          RITZ ESCOFFIER

                                Advanced Level                                                         Culinary Arts Diploma
                                                                                                        This Diploma combines all of our training courses:
C A L E N DA R

     Session 1              Monday March 30 th to Friday April 10 th 2020
                                                                                                                         French Cuisine
                                                                                                   Introductory Level • Intermediate Level • Advanced Level
     Session 2                Monday July 13 th to Friday July 24 th 2020

     Session 3        Monday November 16 th to Friday November 27 th 2020                                                French Pastry
                                                                                                   Introductory Level • Intermediate Level • Advanced Level
COURSE OBJECTIVES

•   Become familiar with Michelin-starred restaurants’ individually-plated desserts      The Ritz Escoffier Culinary Arts Diploma is awarded after the completion of
                                                                                         all six levels in the training course.
•   Learn to make wedding cakes and croquembouches
•   Perfect dessert presentation skills
•   Master the ability to select ingredients like a Chef                                                   Duration                                          24 weeks

                                                                                                     Number of hours                                         840 hours
WEEK 1
                                                                                                             Rate                                      40,200€ (VAT incl.)
• Individually plated desserts
• Creating a fine dining dessert
                                                                                         C A L E N DA R

WEEK 2                                                                                        Session 1                  Monday January 6 th to Friday July 24 th 2020

• Wedding Cakes                                                                                                       Monday April 20 th to Friday November 27 th 2020
                                                                                              Session 2
                                                                                                                           (break from July 25 th to August 23 rd)
• Sugar art
• Croquembouche                                                                                                          Monday August 24 th to Friday April 9 th 2021
                                                                                              Session 3
                                                                                                                       (break from November 28 th to January 5 th 2021)

                                                                                         T H E R I T Z PA R I S E X P E R I E N C E

                                                                                         This training program includes a one night stay at the Ritz Paris and a
                                                                                         Ritz Escoffier Chef’s jacket embroidered with your name.

                                                                                         P R A C T I C A L T R A I N I N G I N T H E R I T Z PA R I S ’ K I TC H E N S
                                                                                         O R PA S T R Y L A B O R ATO R Y

                                                                                         Subject to availability and the approval of the school management, trainees
                                                                                         who earn the Ritz Escoffier Culinary Arts Diploma may participate in a eight-
                                                                                         week practical training experience in the Ritz Paris’ kitchens, run by Chef
                                                                                         Nicolas Sale.

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                  L O N G - T E R M T R A I N I N G C O U R S E S - PA S T R Y        LO N G -T E R M T R A I N I N G C O U R S E S - R I T Z E S C O F F I E R C U L I N A R Y A R T S D I P LO M A
French Cuisine
                   Advanced level training courses designed for experienced food
                   service industry professionals.

                                  Duration                                           5 days

                            Number of hours                                        35 hours

                                    Rate                                     2,500€ (VAT incl.)

                   A the end of each training course, the trainee is awarded a Certificate.

 Short-term
training courses   Haute Cuisine
                   In the heart of the Ritz Paris, discover the secrets of French Haute
                   Gastronomie.

                   COURSE OBJECTIVES

                   • Master the use of rare and exceptional ingredients
                   • Prepare Michelin-starred recipes
                   • Refine the methodology of plating

                   ON THE PROGRAM

                   • Haute Couture gastronomy with exclusive École Ritz Escoffier recipes
                   • Discovery of culinary experiences at L’Espadon through the culinary
                     creations of Nicolas Sale, Executive Chef of the Ritz Paris

                   C A L E N DA R

                      Session 1               Monday March 23 rd to Friday March 27 th 2020
                      Session 2            Monday November 9 th to Friday November 13 th 2020

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                             S H O R T-T E R M T R A I N I N G C O U R S E S - F R E N C H C U I S I N E
Buffet and hors d’oeuvres                                                                                    French Pastry
Learn the basics of a cocktail party. Prepare a buffet of hors                          Advanced level training courses for experienced baking and pastry
d’oeuvres from A to Z.                                                                  professionals.

COURSE OBJECTIVES
                                                                                        A the end of each training course, the trainee is awarded a Certificate.
• Learn how to top and present canapes
• Prepare shot glass appetizers
• Create hot and cold luxury hors d’oeuvres

ON THE PROGRAM
                                                                                        Tarts and portable cakes
                                                                                        Making gourmet tarts and unique portable cakes.
• Preparing and presenting a cocktail party buffet, luxury hotel style

C A L E N DA R                                                                                         Duration                                           5 days
                                                                                                 Number of hours                                         35 hours
   Session 1                 Monday April 13 to Friday April 17 2020
                                                   th                        th
                                                                                                         Rate                                      2,200€ (VAT incl.)
   Session 2           Monday September 28 th to Friday October 2 nd 2020

                                                                                        COURSE OBJECTIVES

                                                                                        • Learn how to line a tart case using modern techniques
                                                                                        • Discover original, varied decoration techniques
                                                                                        • Master portable cake baking, soaking and decoration techniques

                                                                                        ON THE PROGRAM

                                                                                        • Various seasonal tarts
                                                                                        • Loaf cakes and soft cakes

                                                                                        C A L E N DA R

                                                                                           Session 1               Monday March 23 rd to Friday March 27 th 2020

                                              30                                                                                      31

          S H O R T-T E R M T R A I N I N G C O U R S E S - F R E N C H C U I S I N E              S H O R T - T E R M T R A I N I N G C O U R S E S - F R E N C H PA S T R Y
Layered cakes and small cakes
Viennoiseries                                                                            Assembling layered cakes and small cakes to share.

Guest Chef Johann Martin shares with you the secrets of viennoiserie,                                   Duration                                           3 days
folding and rising. An exclusive rendezvous!                                                     Number of hours                                          21 hours
                                                                                                          Rate                                      1,320€ (VAT incl.)
                 Duration                                          3 days
          Number of hours                                         21 hours
                                                                                         COURSE OBJECTIVES

                  Rate                                      1,470€ (VAT incl.)           • Prepare and assemble a collection of large layered cakes
                                                                                           to share and small cakes
                                                                                         • Master the techniques to prepare and to use mirror glaze
COURSE OBJECTIVES                                                                        • Learn to decorate boutique style layered cakes

• Master modern viennoiserie folding, rising, shaping and decoration techniques          ON THE PROGRAM
• Master the proper viennoiserie baking techniques
                                                                                         • Small individual chocolate cakes
ON THE PROGRAM                                                                           • Small individual fruit-based cakes
                                                                                         • Fruit-based and chocolate-based large layered cakes to share
•   All butter croissants
•   Chocolate croissants – Signature chocolate croissants                                C A L E N DA R
•   Kugelopf
•   Vanilla/chocolate crown – Royal Crown                                                   Session 1         Wednesday September 30 th to Friday October 2 nd 2020
•   Chocolate crumble brioche – Brioche ring with dried fruit
•   Tropical fruit Danish - Braid

C A L E N DA R                                                                           Sweet treats for tea time and brunch
                                                                                         Tea time and brunch, luxury hotel style.
     Session 1              Wednesday April 15 th to Friday April 17 th 2020

                                                                                         COURSE OBJECTIVES

                                                                                         • Master preparation, piping, baking, and decorating techniques
                                                                                           for bite-sized buffet treats
                                                                                         • Understand how a bite-sized sweets buffet is organized and created

                                                                                         ON THE PROGRAM

                                                                                         • Making different types of crunchy and soft bite-sized treats
                                                                                         • Decoration techniques for small items
                                                                                         • Setting up an haute couture buffet

                                                                                         C A L E N DA R

                                                                                            Session 1       Wednesday November 11 th to Friday November 13 th 2020

                                               32                                                                                      33

            S H O R T - T E R M T R A I N I N G C O U R S E S - F R E N C H PA S T R Y              S H O R T - T E R M T R A I N I N G C O U R S E S - F R E N C H PA S T R Y
Consulting
The École Ritz Escoffier also offers its expertise with tailor-made
programs for experienced professionals, whether they work for
a company or are self-employed, as well as passionate home

                                                                                    Useful information
cooks.

Please contact us for a personalized quotation.

                                                                      Applicants may apply to our                  after the withdrawal period. The
                                                                      training courses by submitting the           remaining 70% is to be paid
                                                                      registration form available on our           during    the   training   course,
                                                                      website or by sending an email               according to the payment schedule
                                                                      to the following address :                   indicated in the contract.
                                                                      ecole@ritzparis.com.
                                                                                                                   Our rates are valid for the
                                                                      Once      the   registration    form         duration of the training session
                                                                      is accepted by the school’s                  and are subject to change for
                                                                      management and upon reception                subsequent sessions according
                                                                      of the requested documents (see              to variations in the price of raw
                                                                      list on the form), a written contract        materials.
                                                                      will be sent to the applicant
                                                                      stating his/her participation in             Our    teaching    philosophy  is
                                                                      the training course.                         based on immediate practices by
                                                                                                                   trainees following demonstrations
                                                                      A deposit of 30% of the total                by our Chef instructors.
                                                                      training course cost is to be paid

                                                                                           Accomodation
                                                                      Upon request, the school may also provide a list of hotels, organizations and
                                                                      websites to help trainees find housing in Paris, both individual rentals and at
                                                                      a local’s home.

                                34                                                                            35
Contact
É C O L E R I T Z E S C O F F I E R – R I T Z PA R I S

       15 Place Vendôme 75001 Paris
             T +33 1 43 16 30 50
              ecole@ritzparis.com

         R I TZ E S C O F F I E R . C O M
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