Ducasse Education - Centre de Formation d'Alain Ducasse

Introduction

From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts schools, 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 educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.


"I have always endeavored to pass on my vision of culinary and pastry arts. I share my know-how to all people willing to strengthen their skills with a single motto in mind: excellence in practice." Alain Ducasse

Excellence in practice


Two campuses are now established in France: the Centre de Formation d'Alain Ducasse (CFAD), specialized in culinary arts and pastry for restaurant and the Ecole Nationale Supérieure de Patisserie (ENSP), which has been for over thirty years , the reference school, in France and abroad, for French pastry, bakery, chocolate, confectionery and ice cream professionals.


Our culinary programs offered at the Centre de Formation d'Alain Ducasse:

  • Bachelor in Culinary Arts
  • Culinary Arts Diploma
  • Superior Culinary Arts Diploma
Excellence in practice
This school offers programs in:
  • English
  • French

View Diplomas »

Programs

This school also offers:

Diploma

Culinary Arts Diploma

Campus Full time 8 months March 2018 France Paris

Launch your culinary career with this intensive hands-on introductory skills program with practical internship. This entry level program is designed for aspiring chefs. Small group settings limited to 10 participants provide personnalized training. This training allows graduates to gain job specific competences expected at a commis chef level... [+]

Launch your culinary career Designed specifically for entry-level professionals in the food-related services, the Culinary Arts Diploma provides the highest standards expected at premium establishments. Learn core culinary & associated skills. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Small group settings provide personalized, interactive and efficient training. Adapted to people who want to master professional basic skills and integrate into a professional kitchen, this intensive program mixes theory, practice and real world experience in the field with the goal of mastering all fundamental techniques. DURATION 8 months: 5-month training + 3-month internship. LANGUAGE OF INSTRUCTION Taught in English or in French FOR Students wishing to launch their chef career Career changers Entrepreneurs CONTENT Cutting methods, bases, sauces, condiments Cooking methods Vegetables and cereals Communication Poultry and meat Management & administration Seafood & Shellfish Basic pastry Field trips Final Exam 3-month internship in a restaurant part of Ducasse Education's network . ADMISSION Minimum age : 18 years old Fluent in English Pre-requisite : High school degree INTAKES: March 5,2018 to November 9, 2018 September 3, 2018 to May 24, 2019 [-]

Superior Culinary Arts Diploma

Campus Full time 6 months November 2017 France Paris

Acquire the highest level of expertise for every specialty in the professional kitchen. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Reinforce know-how in a real world working environment through a monitored internship. Small group settings with a limited number of 10 participants provide intense and personnalized training. [+]

Accelerate your culinary career! Dedicated to Culinary Arts graduates and practicing Chefs who want to complement their know-how, this intensive advanced skills program provides the highest standards expected at top international establishments. Acquire the highest level of expertise for every specialty in the professional kitchen, from cold kitchen preparations to advanced culinary techniques applied to different catering concepts. Reinforce skills know-how in a real-world working environment through a monitored internship. Small group settings provide personalized, interactive and efficient training. This training will award you the title of «Responsable en Cuisine Gastronomique» (1), NSF code 221T, level III (FR) and level 5 (EU) entered in the National register of professional Certifications by order of September 26th 2016 and published on the Official Journal on October 4th 2016. DURATION: 6 months: Alternating skills-building classes and practical experience in a selected restaurant. LANGUAGE OF INSTRUCTION: English FOR: Culinary school graduates Culinary professionals with 2/3 years of experience CONTENT: Culinary Essentials Review Tradition-Evolution Sous-Vide Technology Catering & Banqueting New trends Nature Hotel Catering Information Technology & Computer Skills Business Administration & Management Communication and Team Management Final exam Field trip INTERNSHIP: During the program, students will achieve a 12-week internship in alternance with their courses. This practical real-world experience will took place in a restaurant selected by Ducasse Education. ADMISSION: 18 years old minimum Diploma in Culinary Arts or 2-3 years professional culinary experience Upon application approval INTAKES: From Nov 6th 2017 to May 14th 2018 From Sept 3rd 2018 to March 8th 2019 [-]

Contact
Post address
Centre de Formation d'Alain Ducasse,
41 rue de l'Abbé Ruellan

Argenteuil, 95100 FR
Location address
Centre de Formation d'Alain Ducasse,
41 rue de l'Abbé Ruellan

Paris, 95100 FR