Professional culinary arts diploma programs in France: Chef de Partie training course in Paris, intensive culinary certification program taught in English for professional chefs, Americans/ international students. French cooking classes for advanced students from UK, London, Scotland, Ireland..
Ducasse Education, Paris: Established in 1999, Ducasse Education is a premiere professional culinary training facility located in the Paris region that trains the next generation of top professionals in culinary and pastry arts. We provide a 6-month Expert Diploma in Culinary Arts taught in English in our state-of-the-art training institute in Argenteuil near Paris.
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Designed specifically for ambitious graduates in culinary arts, and / or experienced food professionals, this advanced skills (superior culinary arts) program provides the highest standards expected at top international establishments. Composed of 3-month skills-building & 3-month internship, students acquire the highest level of expertise for every specialty in the professional kitchen.
Quality Culinary Education:
Ducasse Education is a world-class hub of culinary excellence, and its instructors share expertise with a revolutionary hands-on approach to offer market-ready competencies. More than 1,500 students and professionals of all nationalities are being trained in our professional training center each year.
Expert Diploma in Culinary Arts - Taught in English: Part 1: - Culinary essentials review
- Catering & banqueting
- Testing of part 1
Part 2: - International cuisine requisites
- Breakfast & buffets
- New trends
- Testing of part 2
Part 3: - Information technology & computer skills
- Business administration & management
- Effective communication skills
- Testing of part 3
- General final exam
- Field trips
Part 4: - 12-week internship in a French restaurant selected by the educational team.
Pre-requisites: - Minimum age: 18 years
- Proficient in English
- Education and experience: Degree or certificate in Culinary Arts with professional experience (internship or job) OR Proven culinary professional experience of three years minimum.
Student Testimonial: "This program satisfied my needs, I learned the techniques that I'm looking for, I worked in a different way with excellent chefs and they gave me their knowledge in the best way." - Paschalis Paschali, Cyprus, Chef