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Culinary Arts Diploma

Duration:

9 months

Including internship:

3 months



Specialization:

Culinary arts

Instruction language:

English or French

Where taught:

Paris Campus

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Introduction

This nine-month, intensive Diploma program is designed for career-changers and entry-level professionals wishing to launch a career as a chef or to establish their own culinary concept. It combines practical culinary arts instruction with teaching modules dedicated to managerial and entrepreneurial skills.

course structure

  • Culinary Arts Fundamental Techniques - 8 weeks
  • Bistronomy & Contemporary Cuisine - 4 weeks
  • Mediterranean & Gastronomic Cuisine - 2 weeks
  • French Pastry, Bread & Viennoiserie - 2 weeks
  • Natural and Healthy Cuisine & Pastry - 4 weeks
  • Cost Management Essentials - 2 weeks

Success stories

First of all I chose École Ducasse for Chef Alain Ducasse's reputation, expertise and philosophy. To me it appears that he founded one of the best schools in France. I recommend it to everyone for the high level of practice, the quality of the products students work with, the amazing expertise of the chef instructors and the passion of the fellow students we grow with each day!

Assel Kapsalimova

Culinary Arts Diploma’s Alumni

content

With expert demonstrations, field visits and master classes with influential chefs and Meilleurs Ouvriers de France (MOF), this program is 80% focused on hands-on culinary arts training. All the practical modules are taught in small groups of around 14 students, allowing a highly personalized approach.

 

At the conclusion of the taught curriculum there will be a final exam, after which you will undertake a 3-month professional internship in a restaurant  part of École Ducasse’s network– allowing you to put everything you have learned to the test in a real-world setting.

 

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What you will achieve

You will complete this program having acquired a unique toolbox of culinary and management skills.

 

Job and career opportunities include (but are not limited to):

 

· Entrepreneur

· Chef de cuisine

· Chef instructor

· Private chef

· Food stylist

· Culinary consultant

· Food writer and critic

· F&B manager

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Accreditation

Successful completion of this Diploma program will earn you the title of “Cuisinier(e) spécialisé(e) en restauration gastronomique”*, code NSF 221T, Level 4, entered in the National Register of Professional Certifications by order of December 27th 2018 and published in the Official Journal on January 4th 2019.

 

*This training is available via APEL (Accreditation of Prior Experience Learning).

 

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Admission Requirements

For more information on Admission requirements please contact us.

 

No previous degree or experience required

18 years minimum

IELTS > 4.5

French A2

Intake dates and fees

Next intakes

 

August 31, 2020 (FR or EN)

March 01, 2021 (FR or EN)


Fees


Total €: 27 530


For a full breakdown on fees and payment options please contact us.

 

Paris Campus

Address

16-20 avenue du Maréchal Juin, 92190 Meudon, France

 

Location

The new flagship campus of École Ducasse in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital.



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