Contact Page - Advanced Culinary Arts Diploma Course, Paris
Ducasse Education, Paris:
Acquire advanced culinary techniques and learn the best approach to international contemporary cuisine with Ducasse Education in Paris! We provide a Superior Culinary Arts Diploma taught in English at our state-of-the-art training institute in Argenteuil, near Paris. This program is designed for culinary school graduates and practicing chefs with at least 2 or 3 years’ experience looking to accelerate their culinary career by improving their culinary expertise and technical skills. Email: Contact us below
Composed of 3-month skills-building & 3-month internship, students will also gain access to the world of culinary excellence through an internship in a French restaurant selected by Ducasse Education.
Quality Culinary Education:
With 30 years of international experience, Alain Ducasse restaurants have 21 Michelin stars in total in 2014.
You will be taught by top-level chef instructors, while class size is kept to a maximum of 10 students to ensure personalized, efficient and accelerated training.
With 85% hands-on training in this program, you will practice to master the techniques. Regular evaluations allow students to have direct feedback, and to improve their skills rapidly.
Superior Culinary Arts Diploma - Course Content:
Taught in English. 3-month skills-building training & 3-month internship in a French restaurant
- Culinary Essentials Review
- Catering & Banqueting
- Testing of Part 1
- International Cuisine
- Breakfast & Buffets
- New Trends
- Testing of Part 2
- Information Technology & Computer Skills
- Business Administration & Management
- Effective Communication Skills
- Testing of Part 3
- 12-week internship in a French restaurant selected by the educational team
- General final exam
- Field trips
- 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.
"The small class size allowed for close interaction with chef instructors. We used the best products, and made interesting recipes. I found each day to be a unique and rewarding challenge."
- Christian Mantei, USA, Practicing Chef
Some interested visitors submitting program inquiries to our school up to
2019-09-18 were from:
Richards bay, South Africa;
Beijing, Haidian, China;
UK & England;