Superior Culinary Arts Diploma

  • Reach the highest professional standards expected to work as a Chef de Partie

  • Upgrade your culinary skills through advanced hands-on training applied to different catering concepts

  • Strengthen your CV with a practical internship in a French restaurant & build your international network

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.


Take a look on the testimonial video of program alumni!

 

DURATION

6 months, alternating skills-building classes and practical experience in a restaurant part of Ducasse Education's network. 


LANGUAGE OF INSTRUCTION

English 

 
FOR

  • Culinary schools graduates
  • Culinary professionals with 2/3 years of experience

PROGRAM CONTENT

  • Part 1:
- Culinary Essentials Review
- Tradition - Evolution
- Sous-Vide Technology
- Catering & Banqueting
- Test

  • Part 2:
- New Trends
- Nature
- Hotel Catering
- Test

  • Part 3:
- Information Technology & Computer Skills
- Business Administration & Management
- Communication & Team Management
- Test
- General Final Exam
- Field trips


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 part of Ducasse Education's network.


ADMISSION

  • Minimum age: 18 years old
  • Fluent in English
  • Pre-requisite : Degree or certificate in Culinary Arts with professional experience (internship or job), or Proven culinary professional experience of three years minimum

 
TUITION FEES

EUR 15,500.
Including: taxes, uniform, teaching material, morning coffee and daily lunch during culinary courses.

 

 

 

(1)
 This training is available via APEL (Accreditation of Prior Experience Learning). Discover the process and download the case file.



For more information or for enrollement, please contact our International Recruitment & Admissions Department: international@ducasse.com or +33(0)1 34 34 03 38
  • Type de restauration:
  • Durée: 6 months
  • Lieu: Centre de Formation Alain Ducasse, 41 rue de l'Abbé Ruellan 95100 Argenteuil, France
  • Prix: 12.916,67 EUR H.T.
Dates des sessions:

06 Nov 2017 / 14 Mai 2018

03 Sep 2018 / 08 Mar 2019

 
 
 
 
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