Cooking Courses in Paris, France

Centre de Formation Alain Ducasse, Paris:
The "Centre de Formation d'Alain Ducasse" is a cookery school located in Argenteuil, right next to Paris, France. This culinary reflexion laboratory, dedicated to training, is the dream kitchen of any cook and the ideal tool for performing creative, quality cooking. The four professional kitchens cover over 300 square meters (3250 square feet) and offer students the opportunity to improve existing skills or to develop new cooking techniques from the most traditional (cast iron cocotte, rotisserie…) to the most atypical (griddle, wok cooking, induction, vacuum packing…) thanks to the use of state-of-the-art equipment. These technical sets are also genuine culinary research and development laboratories for Chefs of the Group.

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Professional Intensive Culinary Class at "Centre de Formation d'Alain Ducasse":This new program, called "Professional Intensive Culinary Class", will allow every person willing to change his career orientation towards food service industry to be able to do so. This specific training of 14 weeks has been created and designed by Professional Cooks to give attenders culinary fundamentals required in this industry.

Program:

I. “Culinary fundamentals “ (8 weeks)
• Culinary fundamentals (6 weeks) first theoretical then practical.
Stocks, sauces, herbs and spices, grains and pasta (2weeks)
Preparation and cooking methods for vegetables, meat and fish (4 weeks)
• Pastry fundamentals (1 week)
• Mediterranean kitchen (1 week), identity of Alain Ducasse’s kitchen.
• Visits of Rungis and four other places to understand different types of restoration (school cooking, snack, bistro and 3 stars Michelin kitchen)
• Evaluation test

II. Culinary others knowledges (1 week)
• Food safety and Sanitation
• Economic management in a restaurant

III. “Professional training” (5 weeks)
The end of the training is made of 5 weeks of internship, chosen by the student in our catalogue among 35 different themes suggested by the “Centre de Formation d’Alain Ducasse”.

Teaching committee:Under the leadership of Alain Ducasse, the teaching committee conducts a permanent reflection on the evolution of culinary practices. This progression watch is managed through the meeting organized twice a year between members of the committee which comprises teaching and culinary consultants, Group and Training Centre Chefs. The committee aims dealing with the development and implementation of technical contents, teaching methods and culinary new trends. It is also in charge of ensuring a perfect adequacy between the selection of training sessions offered and professional reality.

Teaching methods:Our teaching methods are mainly demonstrative and practical methods. They adapt to each session theme in order to optimize learning. Training sessions are focused (in both their content and duration) and based on practice.

Additional information:- Number of students: 8 maximum
- Each student is given a comprehensive file, which describes the course of the session
- Classes are given in French
- Breakfast served half an hour before class starts.
- Lunch included - half an hour break
- At the end of the training, each participant is awarded a document certifying the time
spent at the Alain Ducasse Training Center.

For further information, including dates and fees, please contact us by completing the form on our Contact Page.