ECOLEDUCASSE All Programs
ECOLEDUCASSE All Programs
ECOLEDUCASSE All Programs
Ess enti a ls - D i p lo m as - S i g n at u re
- B ac h e lo rs - CA P
Ed ito - É co le D u ca ss e
9
Since its foundation in 1999,
École Ducasse has become an
internationally-renowned exponent
of teaching culinary and pastry arts,
driven by the vision and energy
of the iconic chef Alain Ducasse.
ÉCOLE DUCASSE
-
ÉCOLE NATIONALE
SUPÉRIEURE DE PÂTISSERIE
p.24
01 CONTACTS
05
p.64
SCHOOLS TOUCHED BY GENIUS
p.8
03
ÉCOLE DUCASSE
PROGRAM GUIDE
p.30
Essentials programs
Diploma programs
p.34
p.44
- Signature programs p.50
PARIS CAMPUS Bachelor programs p.54
p.18 CAP programs p.60
CONTENTS
S c h o o l s to u c h e d b y g e n i u s - École Du ca sse École Du cass e - S c h ool s to u c h e d b y g e n i u s
SCHOOLS
8
TOUCHED 9
BY GENIUS
01
S c h o o l s to u c h e d b y g e n i u s - École Du ca sse École Du cass e - S c h ool s to u c h e d b y g e n i u s
10 11
Key features
12 13
14
INTERNATIONAL 15
ADVISORY BOARD
02
I n te rn a t i o n a l A d vi s o r y B oa rd - É cole Du ca sse École Du cass e - In ter n at i on a l A d v i s o r y B o a rd
École Ducasse
18 19
PARIS CAMPUS
03
Paris C a mp u s - É co le Du ca sse
A new benchmark
in gastronomy education
20 21
The new flagship campus of École Ducasse occupies a purpose-built 5,000 sq. m
space in Meudon – an affluent Parisian suburb that is just 10km from the heart
of France’s capital. Nestling on the banks of the River Seine, Meudon has been
home to a number of celebrated artists, including sculptor Auguste Rodin.
A15
A86
A86
A14
Paris A3
École Ducasse - Paris Campus gives you easy access to the city of light, the
22
Neuilly-sur-Seine perfect place to experience French Art de Vivre. No matter how much time you
spend in Paris, there will always be more to learn. 23
A4
PARIS CAMPUS
Versailles
N118 Key figures
A86
École Ducasse
24
ÉCOLE NATIONALE 25
SUPÉRIEURE
DE PÂTISSERIE
04
Éco le N a t i o n a le S u p é ri eure de P â ti sseri e - É cole Duca ss e
26 A global reference 27
Within the Château de Montbarnier, the renown school with a dozen exceptional
laboratories combines heritage and modernity. It offers a warm and welcoming
atmosphere which is highly appreciated by our students. It hosts a number
of prestigious culinary events each year, including the selection rounds for
the Un des Meilleurs Ouvriers de France competition and the Festival National
des Croquembouches.
Éco le N a t i o n a le S u p é ri eure de P â ti sseri e - É cole Duca ss e École Du cass e - É cole Nat i on ale S u pér i e u re d e Pâ ti ss e r i e
On a more local scale, you can enjoy more than twenty restaurants, bakery
and pastry shops as well as local farmers markets in the dynamic village of
Yssingeaux. Allied with the unrivalled savoir-faire of École Nationale Supérieure
28 de Pâtisserie, it is the ideal setting to immerse yourself in the charming world 29
of pastry arts.
Lyon
ÉCOLE NATIONALE
SUPÉRIEURE DE PÂTISSERIE
Key figures
- 1h15 from Lyon, World Capital of Gastronomy and Unesco Heritage, located
at the crossroads of Europe
- 11 Nature reserves
- 92 Michelin-starred restaurants
- 338,000+ Students
P ro gra m g u i d e - É co le Duca sse École Du cass e - Pro g ra m g u i d e
30
PROGRAM 31
GUIDE
05
P ro gra m g u i d e - É co le Duca sse École Du cass e - Pro g ra m g u i d e
ÉCOLE NATIONALE
PARIS SUPÉRIEURE
CAMPUS PROGRAMS CAMPUS DE PÂTISSERIE PAGE
Essentials programs
Culinary Arts Essentials EN / FR — p.36
CAP programs
CAP Pâtissier — FR p.62
E N: E n g li sh / FR : Fre n ch
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e
ESSENTIALS
PROGRAMS
34 35
ADMISSIONS REQUIREMENTS:
N o prev io us deg ree or exper i ence requ i re d
18 ye ars mi ni mum
En g lish s ess i on : f luent i n Eng li s h
Fre n ch sess i on: L evel Delf A2
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
2 mo n th s D i scove r t h e f u n d am e n tal s o f Fre n c h c u i si n e 2 mon t h s Designed for enthusiasts, aspiring entrepreneurs
during this highly immersive and practical or professionals seeking a full ‘green cuisine’
p ro g ram . L e ar n h ow to so u rce an d se le c t t h e immersion, this intensive and business-focused
p e r fe c t p ro d u c t s an d h ow to b e st p re p are an d program will take you to local farmers and suppliers;
W H E R E TA U G H T: co o k t h e m . W i t h d e m o n st rat i o n s b y re n ow n e d W H E R E TA U G H T: also to kitchens and pastry labs, where you will
c h e f s a n d ex p e r t s , yo u w i l l a p p ly t ra d i t i o n a l discover and apply cutting-edge techniques for
Éco le Du cass e – Pa r i s Ca mpus and modern techniques and discover the secrets É cole Du ca ss e – Pa ris Ca mpu s preparing veggie, vegan and ‘green-themed’ cuisine.
o f Fre n c h c u i si n e c l assi c s.
Discover the latest trends, from ‘farm to table’
B y t h e e n d o f t h e p ro g ram yo u w i l l b e ab le to to a l l - n a t u ra l d i n i n g ex p e r i e n ce s , w h i le a l s o
TEACHING LANGUAGE: prepare some of the emblematic dishes of chef TEACHING LANGUAGE: le a r n i n g f ro m t h e ex p e r t s a b o u t s u sta i n a b le
A l ai n D u casse . sourcing and cooking techniques, together with
Engli sh or Frenc h E n gli s h
innovative nutritional and diet concepts.
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
Chef Ch ef
Pr i vate c h e f P riva te c h ef
C ate re r Ca terer
Tren d-s et ter
Food st yl ist
PROGRAM STRUCTURE: Cu l in a ry con s u l ta n t
C u l i n ar y A r t s Fu n d am e n tal Te c h n i q u e s
2 we e ks PROGRAM STRUCTURE:
B i st ro n o m y & C o n te m p o rar y C u i si n e Cu l in a ry Art s Fu n da men ta l Tec h n iqu es
2 we e ks 2 weeks
Me d i te r ran e an C u i si n e Na t u ra l & H ea l t h y Cu is in e
2 we e ks 2 weeks
C o m p le tin g th is p rog r am will ea rn y ou t he t it le of “Cu is in ier (e) en trepren eu r (s e)”* , NSF co de 2 2 1 T, lev el 3 en tered
in th e Natio n a l Reg ister of Professiona l Cer t ification s by o rder of S eptember 2 6 th 2 0 1 6 an d pu blis h ed in th e Offic ial
Jo u r n a l o n O ctob er 4t h 2016.
* T h is tr a in in g is av a ila b le v ia A PEL (A ccred it at io n of P r io r E xper ien ce Lear n in g).
P ro gra m G u i d e - E ss e nti a ls p rog ra m s Ess en t i al s programs - Pro g ra m G u i d e
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
2 mo n th s A course designed for those who are passionate 2 mon t h s I n t h i s i n te n s i ve , h a n d s - o n p ro g ra m yo u w i l l
ab o u t Fre n c h p ast r y ar t s an d t re n d y d e sse r t s. lea rn f rom – a n d work wit h – s ome of the b est
Guided by experts, you will be taken on a c h ef s opera t in g in t h e f iel d of Fren c h b akery.
s w e e t j o u r n e y t o d i s c o v e r u n i q u e t e x t u re s , You will prepare common, traditional and special
W H E R E TA U G H T: f l avo rs an d te c h n i q u e s, as we l l as t h e se c re t s W H E R E TA U G H T: b re a d s , w h i le a l s o h a v i n g t h e o p p o r t u n i t y
o f Fre n c h p ast r y. to c rea te lea ven ed or pu f f vien n ois erie s.
Éco le Du cass e – Pa r i s Ca mpus É cole Du ca ss e - École Na t ion a le
W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e S u périeu re de P â t iss erie W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e
Éco le Du cass e - École N a ti ona le program, plus a field trip and sessions dedicated p ro g r a m , p l u s c o m p a n y v i s i t s a n d s e s s i o n s
S u pé r ie u re de P â ti ss er i e to design and photography, you will acquire the dedicated to design and photography, the
sk i l l s to p re p are an d sh owcase yo u r p ast r i e s. p ro g r a m w i l l e q u i p y o u w i t h a k n o w le d g e o f
TEACHING LANGUAGE: ba kin g a n d pa st ry t h a t is a perfec t fou nd ati on
for you r fu t u re ca reer.
TEACHING LANGUAGE: Fren ch or E n gli s h
French - Pa r i s C am pus
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
Past r y c h e f Ba ker
Past r y d e si g n Ba kery des ign
L ab p ro d u c t i o n Ba kery produ c t ion
C ate re r Ca terer
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
2 mo n th s A i m e d at e n t h u si ast s an d e n t re p re n e u rs, t h i s 2 mon t h s Ta u gh t in Fren c h on ly, t h is progra m is geared
program lifts the lid on the skills and techniques towards passionate entrepreneurs who have the
t h at h ave m ad e Fre n c h c h o co l at i e rs t h e e n vy drea m of bu il din g t h eir own food & beverage
o f t h e w o r l d . Wo r k i n g w i t h re n o w n e d c h e f s business. Guided by successful entrepreneurs
W H E R E TA U G H T: a n d ex p e r t s , yo u w i l l le a r n h o w to a p p ly t h e W H E R E TA U G H T: a n d recogn ized ex pert s in t h eir fiel d, you w i ll
fundamental techniques for creating chocolate c rea te a n d pitc h you r F &B con cept , wh ile also
Éco le Du cass e - École N a ti ona le an d co n fe c t i o n ar y, as we l l as g ai n i n g u n i q u e É cole Du ca ss e – Pa ris Ca mpu s mastering the operational essentials and
S u pé r ie u re de P â ti ss er i e insights into new chocolate trends and ingredients. discovering the latest trends in the restaurant
s ec tor.
W i t h a p p l i e d t h e o r y s p re a d t h ro u g h o u t t h e
p ro g r a m , p l u s c o m p a n y v i s i t s a n d s e s s i o n s TEACHING LANGUAGE: At t h e en d of t h e progra m you wil l h a ve taken
TEACHING LANGUAGE: dedicated to design and photography, the program a significant step towards fulfilling your
Fren ch
w i l l e q u i p yo u w i t h t h e sk i l l s re q u i re d to wo r k e n t re p re n e u r i a l d re a m , w h i le a l s o g a i n i n g
Engli sh
w i t h c h o c o l a t e a n d c r a f t v a r i o u s p ro d u c t s , certification from Les Roches, the world-leading
including chocolate-based desserts, chocolates, h os pita l it y bu s in ess s c h ool .
an d co n fe c t i o n ar i e s.
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r E n t repren eu r
C h o co l at i e r an d co n fe c t i o n e r Resta u ra n t own er
C h o co l ate an d co n fe c t i o n ar y d e si g n Con cept developer
C h o co l ate p ro d u c t i o n
PROGRAM STRUCTURE:
PROGRAM STRUCTURE:
F &B Con cept Developmen t
C h o co l ate Fu n d am e n tal Te c h n i q u e s 2 weeks
3 we e ks
Cu is in e & Pa st ry L a bs , Win e Ta st in g
C o n fe c t i o n ar y 2 weeks
2 we e ks
Ma sterin g Opera t ion s
C h o co l ate - b ase d Past r y 2 weeks
1 we e k
Ma rket in g a n E ffec t ive Bu s in ess Model
A r t i st i c Maste r p i e ce s 2 weeks
2 we e ks
P ro gra m G u i d e - E ss e nti a ls p rog ra m s
D U R AT I O N : OVERVIEW:
2 mo n th s Across two intensive months you’ll take a journey
t h ro u g h s e r v i ce exce l le n ce , le a r n i n g h o w t o
d e s i g n m e m o ra b le g u e st ex p e r i e n ce s a c ro ss
different types of restaurants and venues. Under
W H E R E TA U G H T: t h e g u i d an ce o f o u r ex p e r t fac u l t y – i n c l u d i n g
a World Champion sommelier – you’ll build your
Éco le Du cass e – Pa r i s Ca mpus knowledge of wine and beverage, learn the art
of food pairing and perfect the latest mixology
and barista techniques. Discover contemporary
a p p ro a c h e s t o s e r v i c e d e s i g n a n d d e l i v e r y ,
TEACHING LANGUAGE: al l sh ap e d b y t h e D u casse p h i lo so p h y.
French
OPPORTUNITIES:
F & B Man ag e r
Maî t re d ’ h ô te l
E n t re p re n e u r
R e stau ran t d i re c to r
R e stau ran t ow n e r
E ve n t s & cate r i n g m an ag e r
C o n su l tan t
PROGRAM STRUCTURE:
A r t o f S e r vi ce an d G u e st E x p e r i e n ce
5 we e ks e q u iva le n t
Mi xo lo g y an d B ar m an S k i l l s
1 we e k e q u iva le n t
W i n e , O e n o lo g y an d S o m m e l i e r S k i l l s
2 we e ks e q u iva le n t
H yg i e n e an d B u si n e ss L i ce n se re q u i re m e n t s
1 we e k
P ro gra m G u i d e - D i p lo m a p rog ra m s Di ploma programs - Pro g ra m G u i d e
DIPLOMA
PROGRAMS
44 45
ADMISSIONS REQUIREMENTS:
N o pr io r qua li f i ca ti ons or exper i ence n e ce ssar y
fo r a basi c di ploma
Expe r ie n ce requi red for a n a dva nced di p lo m a
18 ye ars mi ni mum
En g lish s ess i on: I ELTS: 4 . 5 5 recommen d e d
Fre n ch sess i on : Level Delf A2
P ro gra m G u i d e - D i p lo m a p rog ra m s Di ploma programs - Pro g ra m G u i d e
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
9 mo n th s T h i s si x - m o n t h i n te n si ve D i p lo m a p ro g ram i s 6 mon t h s If you already have experience as a professional
(6 mo n th s + 3 - month ma nda tor y i nter ns hi p ) d e si g n e d fo r care e r - c h an g e rs an d e n t r y- leve l ( 4 mon t h s + 2-mon t h ma n da tory in tern s h ip) chef, this intensive, four-month program
professionals wishing to launch their career as a wil l s u perc h a rge you r kn owledge to h elp you
chef or to establish their own culinary concept. a ccelera te you r ca reer. Th e c u rric u l u m takes
A s s u c h , i t c o m b i n e s i n - d e p t h e x p o s u re t o i t s i n s p i r a t i o n f r o m c h e f A l a i n D u c a s s e ’s
W H E R E TA U G H T: a variety of international cuisines with a strong W H E R E TA U G H T: p h i lo s o p h y a ro u n d h i g h q u a l i t y p ro d u ce a n d
focus on managerial and entrepreneurial skills. a natural and sustainable approach to cuisine.
Éco le Du cass e – Pa r i s Ca mpus É cole Du ca ss e – Pa ris Ca mpu s
W i t h ex p e r t d e m o n st ra t i o n s , f i e l d v i s i t s a n d You wil l s pen d 90% of you r t ime on practi cal
master classes with influential chefs and workshops, giving you the opportunity to master
Meilleurs Ouvriers de France, you will complete advanced and modern culinary skills and
TEACHING LANGUAGE: t h e p ro g ram h avi n g ac q u i re d a u n i q u e to o l b ox TEACHING LANGUAGE: techniques. You will gain in-depth knowledge of
o f c u l i n a r y a n d m a n a g e m e n t s k i l l s – re a d y bistronomy, ‘green’ gastronomy and alternative
Eng li sh or Frenc h E n gli s h
to accelerate your career or deliver your gastronomy concepts, enjoying demonstrations
e n t re p re n e u r i al d re am . by ren own ed c h efs a n d ex pert s .
OPPORTUNITIES:
E n t re p re n e u r / C h e f d e c u i si n e / C h e f
i n st r u c to r / Pr i vate c h e f / Fo o d st yl i st / E xec u t ive c h ef / H ea d c h ef / P riva te c hef
C u l i n ar y co n su l tan t / Fo o d w r i te r an d c r i t i c / / Ch ef in st ru c tor / Resta u ra n t ma n a ger /
F & B m an ag e r Cu l in a ry produ c t ion ma n a ger / F &B manager
/ E n t repren eu r / Con s u l ta n t / Food writer
PROGRAM STRUCTURE: a n d c rit ic
C u l i n ar y A r t s Fu n d am e n tal Te c h n i q u e s
8 we e ks PROGRAM STRUCTURE:
B i st ro n o m y & C o n te m p o rar y C u i si n e Cu l in a ry Art s Adva n ced Tec h n iqu es - 2 we e ks
4 we e ks
F i e l d Tr i p
1 we e k
C o m p le tin g th is p rog r a m will ea rn y ou t he t it le of “Cu is in ier (e) s péc ialis é(e) en res tau r atio n gas tron omiqu e” * , co de C omple ti n g th i s prog r a m w i ll e a r n y ou th e ti tle of “ Re spon sa ble e n C u i si n e Ga stron omi qu e ” * , NSF code 221T, lev e l 5
NSF 2 2 1 T, lev el 2 entered in t he N at iona l Reg ister of P rofess io n al Cer tificatio n s by o rder of D ecember 2 7 th 2 0 1 8 an d e n te re d i n th e Nati on a l Re g i ste r of Profe ssi on a l C e r ti f i cati on s ( R NC P) by orde r of S e pte mbe r 26 th 2016 a n d pu b l i s h e d
p u b l is h e d in the Of f icial J ourna l on J a nua r y 4 th 20 1 9 . on th e O f f i ci a l J ou r n a l on O ctobe r 4 th 2016.
*
T h is tr a in in g is av a ila b le v ia A PEL (A ccred it at ion of P r io r E xper ien ce Lear n in g). *
Th i s tr a i n i n g i s av a i la ble vi a APE L ( Accre di tati on of Pr i or E xpe r i e n ce Le a r n i n g ) .
P ro gra m G u i d e - D i p lo m a p rog ra m s Di ploma programs - Pro g ra m G u i d e
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
8 mo n th s With a highly qualified faculty including influential 2 mon t h s Des ign ed for pa st ry profess ion a l s s eeki ng to
(6 mo n th s + 2 - month ma nda tor y i nter ns hi p ) pastry chefs, Meilleurs Ouvriers de France and (2 mon t h s + 1- mon t h opt ion a l in tern s h ip) a ccelera te t h eir ca reers , t h is h igh ly focused ,
Wo r l d C h a m p i o n s i n t h e i r d i s c i p l i n e , t h i s i s two-month program is inspired by chef
a true top-end class in pastry arts. It is a must Alain Ducasse’s philosophy around high quality
for anyone passionate about French pastry and W H E R E TA U G H T: produce and a natural and sustainable approach
W H E R E TA U G H T: d e sse r t s, as we l l as t h o se se e k i n g to ad van ce to pa st ry a rt s .
t h e i r care e rs o r b e co m e e n t re p re n e u rs. É cole Du ca ss e - École Na t ion a le
Éco le Du cass e – Pa r i s Ca mpus S u périeu re de P â t iss erie Yo u w i l l s p e n d 9 0 % o f yo u r t i m e i n p ra c t i ca l
Taught across six intensive and highly immersive w o r k s h o p s , t a u g h t b y M e i l le u r s O u v r i e r s d e
Éco le Du cass e - École N a ti ona le m o n t h s , y o u w i l l le a r n a l l t h e t e c h n i q u e s – France and World Champions in the pastry field.
S u pé r ie u re de P â ti ss er i e traditional and modern – that set French pastry You wil l a c qu ire a n d ma ster a dva n ced p astry
ar t s ap ar t f ro m t h e re st . Yo u w i l l c raf t p ast r y TEACHING LANGUAGE: s kil l s a n d tec h n iqu es , wh ile a l s o dis coveri ng
b u f fe t s a n d co c k ta i l s , g a st ro n o m i c d e ss e r t s , modern and iconic pastries, natural and healthy
E n gli s h
classic and modern entremets, petits fours dess ert s , a rt ist ic pa st ry a s wel l a s ice cream
TEACHING LANGUAGE: and chocolate pieces, among other mouth- and sorbets. Design and photography courses,
w ate r i n g c re at i o n s. together with a company visit, are also included
Engli sh
wit h in t h is pa c ked progra m.
OPPORTUNITIES: OPPORTUNITIES:
E n t re p re n e u r / Past r y c h e f / Past r y E xec u t ive pa st ry c h ef / Pa st ry c h ef / Pastry
co n su l tan t / Past r y c h e f i n st r u c to r / C ate re r c h ef in st ru c tor / Pa st ry produ c t ion manager
Past r y o p e rat i o n s m an ag e r / Fo o d w r i te r / E n t repren eu r / Con s u l ta n t / Food writer
an d c r i t i c a n d c rit ic
A r t i st i c Past r y & B u f fe t s - 2 we e ks
+ In te r n sh i p : 2 mo n t h s
P ro gra m G u i d e - S i g n a tu re prog ra m s S i gn at u re programs - Pro g ra m G u i d e
SIGNATURE
PROGRAMS
Contemporary Gastronomy Signature Program Haute Cuisine and French Pastry Arts
Signature Program
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
8 mo n th s T h i s S i g n at u re co u rse i s d e si g n e d to i m m e rse 8 mon t h s This Signature course brings to life chef
yo u i n c h e f A l a i n D u ca ss e ’s p h i lo s o p h y a s i t Alain Ducasse’s philosophy around haute cuisine
relates to contemporary cuisine. Taught in our a n d Fre n c h p a st r y a r t s . Ta u g h t i n o u r b ra n d
b ran d n ew Par i s cam p u s, an d w i t h a b e sp o ke , new Paris campus, it will enable you to master
W H E R E TA U G H T: highly immersive curriculum that features 80% W H E R E TA U G H T: a w i d e v a r i e t y o f f u n d a m e n t a l a n d a d v a n ce d
h an d s- o n t rai n i n g , yo u w i l l ac q u i re ad van ce d c u l in a ry a n d pa st ry tec h n iqu es , in c l u di ng the
Éco le Du cass e – Pa r i s Ca mpus sensorial analysis and food pairing skills. É cole Du ca ss e – Pa ris Ca mpu s o p p o r t u n i t y to p re p a re a s e le c t i o n o f C h e f
Yo u w i l l b e t a u g h t b y i n f l u e n t i a l e x p e r t s , Ducasse’s iconic dishes. It is the perfect way to
w h o w i l l le ad yo u to t h e fo re f ro n t o f c u l i n ar y place yourself at the forefront of culinary arts
ar t s i n n ovat i o n . innovation, while also exploring the universe of
TEACHING LANGUAGE: TEACHING LANGUAGE: French pastry, desserts, chocolate and bakery.
Outside the kitchen, the program also incorporates
Engli sh E n gli s h
a package of management essentials and Outside the kitchen, the course also incorporates
d i s cove r y f i e l d t r i p s , w h e re yo u ca n le a r n a package of management essentials and
f ro m – an d n e t wo r k w i t h – fo o d e n t re p re n e u rs d i s cove r y f i e l d t r i p s , w h e re yo u ca n le a r n
a n d ce le b r a t e d c h e f s . U p o n co m p le t i o n , y o u from – a n d n et work wit h – food en t repreneurs
w i l l p o ss e ss t h e to o l s to l a u n c h a ca re e r a s a n d ce le b r a t e d c h e f s . U p o n co m p le t i o n , y o u
a chef or drive your own entrepreneurial project. w i l l p o ss e ss t h e to o l s to l a u n c h a ca re e r a s
a chef or drive your own culinary or pastry
en t repren eu ria l projec t .
OPPORTUNITIES: OPPORTUNITIES:
C h e f o r p ast r y c h e f / C h e f i n st r u c to r / Ch ef de c u is in e or pa st ry c h ef / Ch ef
E n t re p re n e u r / C o n su l tan t / R e stau ran t in st ru c tor / E n t repren eu r / Con s u l ta n t
ow n e r / C o n ce p t d eve lo p e r / C ate r i n g / Bou t iqu e own er / Con cept des ign er /
m an ag e r / Pro d u c t i o n m an ag e r / P rodu c t ion ma n a ger / Ca terer a n d eve nt
F & B m an ag e r / Fo o d w r i te r an d c r i t i c orga n izer / Food writer a n d c rit ic
BACHELOR
PROGRAMS
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Three-year Bachelor programs
that combine practical,
managerial and entrepreneurial
skills – ideal for high school
graduates seeking a career
in the luxury hospitality,
F&B and pastry industries.
ADMISSIONS REQUIREMENTS:
Eu ro pe an 4 - level di ploma (B a cca la urea t e q u i vale n t )
As an in ter na ti ona l student a nd for fore i g n d i p lo m as, yo u w i l l b e aske d to
ju stify a 4 - level di ploma w i th a EN I C NA R I C co m p arab i l i t y asse ssm e n t .
Ple ase co nta c t EN I C N AR I C (w w w. eni c - n ar i c .n e t ) fo r m o re i n fo r m at i o n
18 ye ars mi ni mum a t the end of the f i rst se m e ste r
En g lish s ess i on: mother tong ue or I ELT S : 5 .5
Fre n ch sess i on : mother tong ue or leve l D e l f B 2
E n t re p re n e u r S4
R e stau ran t m an ag e r
I n tern s h i p I I
F & B m an ag e r
( 24 weeks )
E ve n t s an d cate r i n g m an ag e r
Fran c h i se m an ag e r S5 — Man agem en t I ( 15 weeks )
Pro d u c t d eve lo p m e n t m an ag e r
Man ag e r i n t h e fo o d i n d u st r y Master Class es I ( 116 h ou rs ) : Acad em i c Cou rs es :
C u l i n ar y co n su l tan t
Cu is in e Ma ster c l a ss es I (in in n ova t ion l a b) - Ta len t ma n a gemen t a n d H R process es
- P h otogra ph y
- Food s c ien ce a n d n u t rit ion
- Compa n y I T s ystems
- Con cept des ign , a rc h itec t u re & en gineeri ng
-S t ra tegy, en t repren eu rs h ip a n d bu s iness m od el
-F in a n c ia l performa n ce ma n a gemen t
-Ma rket in g f u n da men ta l s
CAP PROGRAMS
ADMISSIONS REQUIREMENTS:
S e e in div i dua l prog ra ms for s pec i f i c re q u i re m e n t s
P ro gra m G u i d e - CA P prog ra m s CAP programs - Pro g ra m G u i d e
D U R AT I O N : OVERVIEW: D U R AT I O N : OVERVIEW:
8 months (1 0 7 3 hours prog ra m) T h i s i n t e n s i v e , h a n d s - o n t r a i n i n g p ro g r a m , 8 m on th s (1034 h ou rs progra m) T h i s i n t e n s i v e , h a n d s - o n t r a i n i n g p ro g r a m ,
– in clu de s 6 months’ i ntens i ve tra i ni ng supported by two professional internships, will – in c l u des 6 mon t h s’ in ten s ive t ra in in g supported by two professional internships, will
an d 2 in te r n s hi ps of 4 weeks ea c h e n ab le yo u to ac h i eve a n at i o n al ly- re co g n i ze d a n d 2 in tern s h ips of 4 weeks ea c h en a ble you to a c h ieve a n a t ion a l ly-reco gni zed
professional qualification in a shorter timeframe professional qualification in a shorter timeframe
9 months (1 2 3 3 hours prog ra m) c o m p a r e d w i t h ‘ t r a d i t i o n a l’ C A P t r a i n i n g . c o m p a r e d w i t h ‘ t r a d i t i o n a l’ C A P t r a i n i n g .
– in clu de s 6 months’ i ntens i ve tra i ni ng I t m i xe s p rac t i cal sk i l l s i n Fre n c h p ast r y ar t s I t m i xe s p ra c t i ca l s k i l l s i n Fre n c h c h o co l a te
an d 2 in te r n s hi ps of 4 weeks ea c h, with essential business and management W H E R E TA U G H T: and confectionary arts with essential business
plu s 160 h ours of g enera l educa ti on k n ow le d g e . a n d ma n a gemen t kn owledge.
É cole Du ca ss e – É cole Na t ion a le
I d e al fo r care e r - c h an g e rs, e n t re p re n e u rs an d S u périeu re de P â t iss erie I dea l for ca reer-c h a n gers , en t repren eurs and
students wishing to relaunch or complete their students wishing to relaunch or complete their
W H E R E TA U G H T: p ro fe ssi o n al t rai n i n g . profess ion a l t ra in in g.
TEACHING LANGUAGE:
French
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É C O L E N AT I O N A L E
PARIS CAMPUS S U P É R I E U R E D E PÂT I S S E R I E C ov e r: A la i n Du ca ss e at Th e Dorch e ste r / Le M e u r i ce