Advanced Professional Program in French Cuisine (Certificate)
Paris, France
DURATION
8 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 13,750
STUDY FORMAT
On-Campus
Introduction
If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.
Follow 8 weeks of highly practical training with input from prestigious chefs such as Fabrice Desvignes, Jérôme Le Minier, and Gaël Orieux.
Instructors and Guest Chefs
A team of talented chef-instructors and prestigious chefs and experts will contribute their personal expertise to this program.
They have been selected based on their industry and teaching experience as well as for their unique culinary styles and identities.
Gallery
Admissions
Curriculum
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.
Program
This program has been designed for professionals and confirmed or aspiring restaurant entrepreneurs interested in taking their culinary knowledge and skills to a new level. Through a balanced mix of expert insights and hands-on practice with high-level chefs, participants will be given the tools and knowledge to take their careers to the next step.
Retracing the History of French Gastronomy and Table Arts
Important influencers, past and present; service, table arts and gastronomy; emblematic dishes
Culinary Trends, Restaurant Management Basics
Creative Plating
Contemporary plating styles and techniques, choosing tableware, and valorizing dishes
Culinary Creativity
The creative process, from inspiration to the creation of a new recipe
Revisiting the Classics
An exercise to stimulate culinary creativity
Culinary Modules
Amuse-Bouches, Appetizers, Meats & Fish, Healthy & Natural Cooking
Recipe Creation
Throughout the program, participants will work on an individual recipe creation project, with input from experts and inspiration from the program content; during the final week, participants will produce their recipes and present them to a jury
Frequency
- Classes run from Monday through Friday.
- A general week includes 35 hours.
Learning Method
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves
- Applied technology training