At The Institut Paul Bocuse

F REN CH CU LINARY AR TS
at the Institut Paul Bocuse
Lyon-Ecully (France)
(17th
2010 STUDENT’S PROGRAM
of May – 17th of September)
An exclusive 16-week program
for advanced students
To improve
skills, gain knowledge
and to share an international
experience
The experience
is anchored in
realities of the profession
2010 Worldwide Alliance
GLOBAL COURSE DESCRIPTIONS
ADVANCED CULINARY TECHNIQUES
This course combines practice, theory and demonstration classes. It is designed to review and
consolidate basic culinary skills as well as increase knowledge about raw materials.
Special emphasis is placed on a « one day/one product » principal. Using vegetables, meats,
poultry and fish, you will develop your skills by practicing different techniques and by exploring a
variety of traditional and modern French recipes.
Food safety, hygiene and cross-cultural competences are put into practice daily.
There will be hands-on classes in the kitchen from Monday to Friday, 7 hours per day,
COOKING PRACTICE
‘F&B’ and the ‘O’Flaveur”, are the names of the restaurants dedicated to preparing students and
faculty lunches.
In F&B, you will improve your skills and techniques in preparing and plating a variety of French
classical entrees and main dishes. During the summer the restaurant serves approximately 150
people per day. You will be following the techniques and principles of Auguste Escoffier. Special
emphasis is placed on kitchen organization and food production. Students will spend two weeks in
F&B. The first week, the menu is imposed by the chef. During the second week, the students decide
the menus and the recipes.
One of the highlights of this program is the chance for each student to experience a real restaurant
situation in which there is a certain amount of pressure to produce quality meals to be served at a
designated time. You will not only be practicing and reinforcing your culinary techniques. You are
also acquiring rapidity and precision while respecting food safety, hygiene and cost control.
There will be an evaluation each week based on: organization, techniques, team attitude, and
professional behaviour. Classes are held Monday to Friday, 7 hours per day.
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2010 Worldwide Alliance
CULINARY ARTS TRAINING
“Saisons” is the gourmet restaurant located in the
Institute’s chateau which is open to guests for lunch and
dinner.
This fine « A la carte » dining room is the place where
you will discover French restaurant organization and
atmosphere. During the training period, you will improve
in regularity, precision and rapidity while discovering
new recipes and food design.
Special emphasis is placed on how to properly execute the different amuse-bouche and dishes in
order to meet the customer’s expectations while respecting the restaurant’s service organization.
The stakes are even higher than in “F&B” because in this restaurant, we are serving the general
public.
Food safety and hygiene are practiced daily.
There will be a weekly evaluation based on: organization, techniques, team attitude, and
professional behaviour.
Classes are held Monday to Friday for approximately 8 hours per day. The lunch and dinner services
will be assured by the students (with the exception of Wednesday when there is no dinner service.)
ADVANCED PASTRY
This practical course is designed to review and consolidate basic pastry skills and techniques.
Special emphasis is placed on French pastries, entremets, petits fours as well as individually plated
desserts and mignardises which may be served at « Saisons »
You will explore a variety of items such as
cakes, tarts, creams, mousses, ices, sorbets
and chocolates in order to perfect and to
combine different methods and techniques.
Food safety, hygiene and cross-cultural
competences are practiced daily.
Evaluations will be based on: organization, techniques, team attitude, and professional behaviour.
Hands-on classes are held Monday to Friday, 7 hours per day.
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2010 Worldwide Alliance
BREAD BAKING
This practical course is designed to teach and to consolidate basic bread baking skills and
techniques.
Special emphasis is placed on baking, not only the French traditional baguette and viennoiserie,
but also a wide variety of breads using different types of flour, fermentation methods, shaping and
mixing processes.
The products which are baked are served in our restaurants. Breakfasts for the students at the
“Clipper” are baked from Monday to Friday
You will explore the matching of different kinds of
bread with cheese and main dishes.
Food
safety,
hygiene
and
competences are practiced daily.
cross-cultural
A final evaluation will be based on: organization,
techniques, team attitude, and professional
behaviour.
Hands-on classes are held Monday to Friday, 7 hours
per day.
TABLE ARTS SERVICE
This practical course, held in the three restaurants: ‘Saisons’, ‘F&B’ or ‘Mélibar’ is designed to
integrate theory classes on wines and cheese, the history of gastronomy, and table arts.
Special emphasis is placed on skills in table arts service and guest relations.
You will practice table decoration, maintenance, food, wine and cheese service. Depending on
your level of French, you may be required to take orders and handle the payment process.
Guest relations, table arts, food safety and hygiene are practiced daily.
Classes are held on Monday to Friday for approximately
8 hours per day. The lunch and dinner services will be
assured by the students. (with the exception of
Wednesday when there is no dinner service at
‘Saisons’.)
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2010 Worldwide Alliance
STOCK ROOM
This practical course, takes place on the shipping dock, the decasing or ingredient room, the dry
and cold storage rooms and the ordering office. The week in the “Economat” is designed to
familiarize the student with the food receiving, decasing, quality verification and organizational
process of stocking dry and fresh foods while respecting HACCP regulations. They will experience
the straight line flow of “clean” food. In addition, students will learn about fruit, vegetable and herb
seasonality and the criteria of quality for meat, fish and poultry.
Students will learn to prepare the carts that supply the different kitchens with their appropriate
ingredients.
Food safety and hygiene are practiced daily.
Evaluations will be based on organization, techniques,
team attitude, and professional behaviour.
Classes are held on Monday to Friday for approximately
8 hours per day.
CULINARY ARTS AND TRENDS
A TASTE OF FRANCE
To give an overview and a better understanding of the French culinary heritage and
evolution.
. Basic French language and professional vocabulary
. History of French culinary and table arts
. Specificity of the Lyonnaise cuisine
. French cuisine and ‘Terroirs’
. French wine tasting and pairing
. French cheeses tasting
. Aesthetics and colors
Students will be required :
To do research on French wines and cheeses.
To prepare an individual project during the aesthetics and colours course.
Complementary French classes can be organised upon request if feasible and if necessary
The Institut Paul Bocuse reserves the right to modify courses in the best interest of the
students.
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2010 Worldwide Alliance
VISITS
Lyon, capital of gastronomy
Capital of Gaul under the Roman Empire, a major
centre of culture and trading during the Renaissance,
and a strong industrial breeding ground in the
nineteenth century, Lyon has become a large
European metropolis, benefiting from the influences
that have swept across its beautiful landscape. Now
included on the UNESCO World Heritage List, Lyon is
categorized along with prestigious cities such as
Venice, Prague, or Saint Petersburg
Lyon, capital of gastronomy. Known worldwide, the ‘Lyonnaise cuisine’ has only one secret: " to allow things to
taste like what they are " as Chef Paul Bocuse always says. The region is overflowing with culinary inventiveness
and " star " chefs whose names are known all over the world, Enjoy Lyon, its markets and famous restaurants !
Come join the Alliance alumni for
a wonderful international
experience !!
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2010 Worldwide Alliance
GENERAL INFORMATION
CLASSES
Classes are held from Monday to Friday.
Some may be organised on Saturday in the
interest of the students.
Depending on the course, classes will start
and end at different times. Most of the time
classes are held for 7 hours per day but can
last longer when the training is at the
restaurant Saisons, which is open to guests
for lunch and dinner.
ACCOMMODATION
Students are accommodated at the student
housing located close to the Institute. Sheets
and blankets are provided. Towels are not
provided.
Breakfast is served from Monday to Friday.
Students can use the collective kitchen to
prepare all other meals. The school does not
provide plates, cups, utensils, pots and pans.
These must be purchased upon arrival.
Students are free to stay at the Clipper
during the 2 week summer vacation.
However, they will have to prepare their
own meals.
A guarantee deposit of 400 euros is
required. This amount is refunded at the end
of the program when room is left in a
satisfactory condition.
Students will have a-two week vacation
from August 1 to 18 when the Institute is
closed. However, the student housing
remains open.
DRESS CODE
Students must bring their knives and other
cooking tools, kitchen uniform as well as a
lock. Toques will be provided.
During theory classes, a dark suit, a white
shirt and a tie are required. Women can
wear dark trousers, a knee length skirt, a
matching jacket and a white blouse.
“Saisons” is a fine dining restaurant serving
the general public. It is essential that you are
dressed appropriately.
INSURANCE
Students must have a private insurance
covering medical needs, all accidents and
injuries caused to them or by them during
their stay at the Institut Paul Bocuse. A proof
of this insurance must be provided with the
subscription form.
A multi-risk insurance is compulsory for the
student housing. Student may register for a
reduced-rate insurance policy through the
Institute’s insurers (around 20 €).
ATTENDANCE AND CERTIFICATE
Attendance to all t he classes and visits are
mandatory. In the case of a disrespectful
attitude and non-satisfactory participation,
students will not receive the Certificate.
FEES
Tuition must be paid two month before the
program starts.
Payment must be sent along with the
approved rules.
LUNCH
Lunch is served from Monday to Friday.
Dinner is served for those who are doing
their training at Saisons.
COST OF THE PROGRAM
4700 € including housing at the students’
residence, as well as breakfast and lunch
RULES
During your stay at the Paul Bocuse Institute, from Monday to Friday (except during the
two weeks of vacation).
the general rules must be respected. If not,
students will be expelled from the school
CANCELLATION POLICY
and must go back to their country.
If the student cancels less than one month
The general rules have to be signed by the
prior to the beginning of the program: 40%
students before their arrival at the Institute.
of the tuition will be refunded .
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