The Culinary Arts - Ecole Ritz Escoffier
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Mastering
the Culinary Arts
PROFESSIONAL TRAINING PROGRAMS
2020
“Good cuisine is
the basis of true happiness ”
AUGUSTE ESCOFFIER
2 3
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
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
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
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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
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.
12 13
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
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
14 15
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
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
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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
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
18 19
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 EPastry
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 YFrench 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
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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 YFrench 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
24 25
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 YFrench 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.
26 27
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 AFrench 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
28 29
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 EBuffet 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 YLayered 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 YConsulting
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 35Contact
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
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