Intensive Programs 2016 - Centre de Formation d`Alain Ducasse

Intensive Programs 2016
Culinary Arts – Pastry Arts – Wine
EXCELLENCE IN PRACTICE
Alain Ducasse Education welcomes students and practitioners of all
backgrounds and nationalities to prepare the next generation of top
professionals in culinary arts, pastry arts, wine & service.
We provide world-class Chef Instructors, state-of-the-art facilities and
revolutionary hands-on training programs to cultivate the highest
level of expertise and job-ready skills in restauration and hospitality.
Our 12 values:
PASSION – PLEASURE
SHARING – HARMONY
LEADERSHIP – RIGOR
CURIOSITY – diversity
EXCELLENCE – RESPECT
AUDACITY – HERITAGE
Join us & feed your talent!
3
YOUR
PROFILE
Summary
• Serious Enthusiasts
• Culinary or Hospitality
school Students
• Career Changers
• Entrepreneurs
• Aspiring Chefs with
little or no experience
•C
ulinary or Pastry
School Graduates
•C
ulinary or Pastry
Professionals with
2-3 years experience
PROFESSIONAL PROGRAMS
CULINARY
ARTS
Culinary
Essentials
Culinary
Arts Diploma
Superior Culinary
Arts Diploma
Page 7
Page 13
Page 15
PASTRY
ARTS
Pastry
Essentials
Page 9
Pastry Arts Diploma for Restaurant
Page 17
Superior Pastry
Arts Diploma for Restaurant
Page 19
WINE
DISCOVERY PROGRAMS
Wine
Essentials
Page 11
ADDITIONAL
MODULES
Supplemental Training Programs
Master Classes to improve skills
Page 21
Support Assignments
Special assistance for business needs
Page 21
5
DISCOVERY
PROGRAMS
Culinary Essentials
Designed specifically for those who want to explore the universe of top culinary arts, this professional skills
initiation program introduces the most important foundations in culinary & pastry arts.
Small group settings limited to 10 participants provide personalized, efficient training, and informal open
discussions.
FOR
• Serious Enthusiasts
• Culinary or Hospitality
school Students
• Career Changers
• Entrepreneurs
PRE-REQUISITE
• 18 years old minimum
•U
pon application approval
INSTRUCTION LANGUAGE
• English
• French
DATES 2016
English Session
• July 4 to August 26
French Sessions
• January 4 to February 26
• February 15 to April 8
• March 28 to May 20
• May 9 to July 1
• June 20 to August 12
• August 1 to September 23
• September 12 to
November 4
• October 24 to
December 16
LOCATION
• Alain Ducasse Institute
Argenteuil,France
TUITION
10 900€
Including:
• Program Syllabus
• Theory Handbook
• All recipes
• Uniform & Knife Set
• Taxes
CLASS TYPE
• 90% hands­‐on
• 10% theory
MODULES
• Basics of Cooking
• Vegetables & Cereals
• Poultry & Meat
• Fish & Shellfish
• French Pastry Arts
• Mediterranean Cuisine
• Field trip & Associated courses
• Discovery internship
CULINARY SKILLS OBJECTIVES
• Receive, store & check goods
• Organize yourself for better time management & multi-tasking performance
• Acquire preliminary food preparation techniques & cutting methods
• Learn classic bases & sauces, fundamental cooking methods & French pastry arts
techniques
• Plate and serve final food preparations
ASSOCIATED SKILLS OBJECTIVES
• Learn basic culinary vocabulary
• Comprehend hygiene & safety protocols
• Identify & properly use culinary equipment
• Apply professional Code of Conduct
• Learn general restaurant operations, food pricing & cost control
DURATION
2 months
7 weeks consisting of 280 hours skills training
• Applied theory & hands-on classes in culinary laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
1 week : 40 hours of practical experience in a restaurant
7
DISCOVERY
PROGRAMS
Pastry Essentials
Five weeks of specialized modules teach core aspects of pastry arts with emphasis on skills-building for restaurant
pastry. Acquire and apply innovative techniques for baking & decorating.
Small group settings provide personalized, accelerated training & informal discussion with expert Chef Instructors
and peers.
FOR
• Serious Enthusiasts
• Culinary or Hospitality
school Students
• Culinary Professionals
• Career Changers
• Entrepreneurs
PRE-REQUISITE
• 18 years old minimum
• Upon application
approval
INSTRUCTION LANGUAGE
• English
• French
DATES 2016
English Session
• May 23 to June 24
French Session
• January 11 to February 12
• April 18 to May 20
• September 26 to
October 28
CLASS TYPE
• 85% hands­‐on
• 15% theory + field trip
MODULES
• Pastry Fundamentals Doughs, Creams & Custards
• Best of French Plated Desserts • Chocolate, Caramel & Praliné
• Sweet finger food & small cakes
• Cost Control & Menu Planning
• Field Trips & Final Exam
PASTRY SKILLS OBJECTIVES
• Receive, store & check goods
• Organize yourself for better time management & multi-tasking performance
• Acquire preliminary pastry preparation techniques
• Prepare doughs & creams
• Learn essential baking methods
• Acquire core chocolate and caramel techniques
• Plate and serve final dessert creations
ASSOCIATED SKILLS OBJECTIVES
• Learn basic pastry arts vocabulary
• Comprehend hygiene & safety protocols
• Identify & properly use pastry arts equipment
• Apply professional Code of Conduct
• Learn food pricing & cost control
DURATION
LOCATION
5 weeks consisting of 200 hours skills training
Alain Ducasse Institute,
Paris France
• Applied theory & hands-on classes in pastry laboratories
• Associated skills
• Testing: written & practical exams
• Field Trips
TUITION
6 400€
Including:
• Program Syllabus
• Theory Handbook
• All recipes
• Uniform & Pastry Arts
Toolkit
• Taxes
9
DISCOVERY
PROGRAMS
Wine Essentials
Designed especially for those who want to explore the universe of top sommeliers, this professional skills initiation
program introduces the most important foundations of oenology, techniques for wine tasting & wine pairing, and
an overview of various career opportunities available in the wine industry.
FOR
• Serious Enthusiasts
• Culinary or Hospitality
school Students
• Culinary Professionals
• Career Changers
• Entrepreneurs
PRE-REQUISITE
• 18 years old minimum
• Upon application
approval
INSTRUCTION LANGUAGE
• English
• French
DATES 2016
English Session
• August 29 to September 16
French Session
• September 19 to October 7
CLASS TYPE
• 45% hands-on
• 55% theory
MODULES
• Introduction to Oenology
• Introduction to French Wine Regions
• Wine Careers & Sommellerie Fundamentals
• Optional Experiential Field trip
OBJECTIVES
• Discover the French wine world with a professional approach
• Acquire basic knowledge & competencies about oenology, wine tasting, wine pairings &
different career opportunities
• Learn how to analyze, evaluate and serve a variety of wines
• Receive, store, check wines
DURATION
3 weeks consisting of 90 hours skills training
• Hands-on classes in wine pairing, service and selling
• Applied theory in oenology
• Wine tasting
• Practical tests
LOCATION
Paris
TUITION
3 250€
Including:
• Program Syllabus
• Theory Handbook
• Apron
• All tasted wines
• Taxes
11
PROFESSIONAL
PROGRAMS
Culinary Arts Diploma
Launch your culinary career with this intensive hands-on introductory skills program with practical internship.
This entry level program is designed for aspiring chefs. Small group settings limited to 10 participants provide
personalized training. This training allows graduates to gain job specific competences expected at a commis
chef level.
FOR
• Aspiring Chefs with little
or no experience
PRE-REQUISITE
• 18 years old minimum
• High school degree level
• Upon application
approval
INSTRUCTION LANGUAGE
• English
• French
DATES
CLASS TYPE
• 90% hands-on
• 10% theory
MODULES
• Cutting Methods Bases, Sauces & Condiments
• Cooking Methods
• Vegetables, Fruit & Cereals
• Poultry, Meat & Game
• Seafood & Shellfish
• Basic Pastry Arts
• Effective Communication
• Management & Administration
• Field Trips & Internship preparation
• Practical real world internship in a restaurant
CULINARY SKILLS OBJECTIVES
French Session
• January 11 to September
16, 2016
• Receive, perform quality control & store ingredients
• Develop efficient time management & multi-tasking performance skills
• Master preliminary food preparation techniques & knife skills
• Master classic bases, sauces & condiments
• Learn & practice fundamental cooking methods
• Learn basic French pastry arts techniques
• Plate & serve final food preparations
LOCATION
ASSOCIATED SKILLS OBJECTIVES
Alain Ducasse Institute
Argenteuil, France
• Comply with hygiene and safety regulations
• Learn effective communication in the professional kitchen
• Master use of professional equipment
• Develop proper behavior in the professional kitchen
• Develop skills to anticipate & administer an optimized menu
• Learn general operations of a restaurant
English Session
• January 11 to September
16, 2016
TUITION
19 200€
Including:
• Program Syllabus
• Theory Handbook
• All recipes
• Uniform & Knife Set
• Taxes
DURATION
8 months
5 months consisting of 880 hours skills-building classes
• Applied theory & hands-on training in culinary laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
3 months of practical experience in a restaurant
13
PROFESSIONAL
PROGRAMS
Superior
Culinary Arts Diploma
Acquire the highest level of expertise for every specialty in the professional kitchen. Intensive modules teach
advanced aspects of culinary arts with emphasis on skills-building. Reinforce know-how in a real- world working
environment through a monitored internship. Small group settings with a limited number of 10 participants provide
intense and personalized training. This training allows graduates to gain job specific competences expected at
a chef-de-partie level.
FOR
• Culinary school
Graduates
• Culinary Professionals
PRE-REQUISITE
• 18 years old minimum
• Diploma in Culinary Arts
or
• 2-3 years professional
culinary experience
• Upon application
approval
INSTRUCTION LANGUAGE
English
DATES
• September 26, 2016 to
March 24, 2017
LOCATION
Alain Ducasse Institute
Argenteuil, France
TUITION
15 500€
Including:
• Program Syllabus
• Theory Handbook
• All recipes
• 2 chef jackets
• Taxes
CLASS TYPE
• 85% hands­‐on
• 15% theory
MODULES
• Culinary Essentials review
• Tradition-Evolution
• Sous Vide & New Cooking Technologies
• Catering & Banqueting
• New Trends
• Nature & Nutrition
• Breakfast & Buffets
• Information Technology & Computer Skills
• Business Administration & Management
• Effective Communication
• Field trips
• Practical real world internship in a restaurant
CULINARY SKILLS OBJECTIVES
• Master advanced culinary techniques
• Master equipment usage
• Prepare your work station & oversee team stations
• Learn effective time management
• Comply with health & safety protocols
• Accelerate the development of your culinary career
ASSOCIATED SKILLS OBJECTIVES
• Learn nutrition & food science fundamentals
• Develop effective communication & professional computer skills
• Develop effective team management skills
• Understand & apply operations management
DURATION
6 months
3 months consisting of 500 hours skills-building classes
• Applied theory & hands-on training in culinary laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
3 months of practical experience in a restaurant
15
PROFESSIONAL
PROGRAMS
Pastry Arts Diploma
for Restaurant
Designed for entry-level pastry arts professionals, this intensive hands-on introductory skills program with practical
internship teaches the highest standards expected at top establishments as a qualified Pastry Chef. Learn
fundamental techniques & recipes of French pastry arts as you create a variety of plated and buffet desserts for
restaurants & hotels. Small group settings provide personalized training.
FOR
• Aspiring Pastry Chefs
with little or no pastry
experience
PRE-REQUISITE
• 18 years old minimum
• High school degree level
• Upon application
approval
EXCLUSIVELY FOR
ALAIN DUCASSE
EDUCATION
PEDAGOGICAL
PARTNERSHIPS
CLASS TYPE
• 90% hands‐on
• 10% theory
MODULES
• Fundamentals of Pastry
• Bread in Restauration
• Viennoiseries
• Reinterpretation of Classic French Desserts
• Small Cakes & Petit Fours
• Ice Cream
• Bistrot Desserts
• Signature Collection : Alain Ducasse Desserts
• Chocolate & Confectionery
• Kitchen Operations Management
• Professional Communication
• Field trips
• Restaurant internship in Pastry
PASTRY SKILLS OBJECTIVES
• Receive, store and perform quality control of goods delivered
• Organize your work station for better time management & multitasking performance
• Master the fundamentals of pastry arts.
• Reinterpret famous French plated restaurant desserts
• Create petit pains and viennoiseries
• Prepare desserts adapted to a variety of restaurant concepts
• Learn professional dessert plating & presentation
ASSOCIATED SKILLS OBJECTIVES
• Comprehend hygiene & safety protocols
• Learn basic pastry arts terminology
• Master appropriate equipment & tools
• Apply professional codes of communication
• Understand cost control & management
DURATION
6 months
3 months consisting of 500 hours skills-building classes
• Applied theory & hands-on training in pastry laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
3 months of practical experience in a restaurant
17
PROFESSIONAL
PROGRAMS
Superior Pastry Arts
Diploma - for Restaurant
Perfect for experienced pastry arts professionals, this intensive hands-on program with real-world internship
emphasizes advanced techniques acquisition and rigorous practical reinforcement. Personalized instruction
teaches you how to create & organize daily dessert menus expected at the world’s best establishments.
FOR
• Pastry School Graduates
• Pastry Professionals
PRE-REQUISITE
• 18 years old minimum
• High school degree level
• 2-3 years of significant
experience or
• Diploma in Pastry Arts
• Upon application
approval
EXCLUSIVELY FOR
ALAIN DUCASSE
EDUCATION
PEDAGOGICAL
PARTNERSHIPS
CLASS TYPE
• 90% hands-on practice
• 10% theory classes
MODULES
• Fundamentals of Pastry Review
• Nature: Desserts
• Special Occasion Cakes
• Breakfast Buffet
• New Technologies in Pastry Arts
• Tradition – Evolution: Restaurant Desserts
• New Trends: Plated Desserts
• Pastry Arts Design: Chocolate, Sugar & Ice
• Operations Management
• Team Management
• Field trips
• Restaurant internship in Pastry
PASTRY SKILLS OBJECTIVES
• Receive, store and perform quality control of goods delivered
• Organize your work station & plan tasks for your team
• Reinterpret classic French pastries
• Prepare desserts adapted to a variety of restaurant concepts • Prepare desserts according to different themes
• Make & decorate desserts with chocolate, sugar & ice cream
• Plate & present classic and modern contemporary desserts
ASSOCIATED SKILLS OBJECTIVES
• Comprehend hygiene & safety protocols
• Identify & properly use the latest professional pastry arts materials & technology
available
• Learn effective team management in the professional kitchen
• Create a cost-efficient dessert menu
• Forecast ingredient stocking needs according to activity
DURATION
5 and ½ months
13 weeks consisting of 390 hours skills-building classes
• Applied theory & hands on training in pastry laboratories
• Associated skills
• Testing: written & practical exams
• Field trips
12 weeks in a restaurant internship
19
Additional
Modules
SUPPLEMENTAL TRAINING PROGRAMS
Depending on your plans and availability
At any time, you have the option to extend your training program by selecting modules from the training catalog designed
for professionals.
The most popular options: Bistro, Brasserie, Bed & Breakfast, Take-Away, Caterer, Private Chef
Examples of the supplemental training program:
• Alain Ducasse Bistros
• Banqueting & Seminars
• Best of desserts Alain Ducasse
• Hygiene, Regulations & Food Safety
Our team can also design customized training programs
Benefit from preferential rates from the current catalog prices
Support assignments
Do you have challenges associated with your catering business?
Need an expert chef to help reinforce your business choices?
We can offer specific assistance tailored to your business’s current conditions.
All our comments and recommendations are made verbally. As no documents are provided by the expert chef, note-taking is
required.
TOPIC EXAMPLES
• Operational validation of site plans: movement, ergonomics, organization of kitchen areas, storage
• Scheduling of various tasks and preparations to be made during the week
• Review of team’s daily schedules (efficiency)
• Expert examination of working organization & methods (output, productivity)
• Advice on production methods (quality)
• Expert examination of qualitative and quantitative requirements for small equipment, large equipment & supplies
• Ideas for menus and wine list
• Set-up of sous-vide cooking methods
• Suggestions for food & wine pairings
• Advice on preparation and presentation choices in relation to food concept
SITUATION EXAMPLES
• You are planning to open a restaurant
• You want to update your menu
• You are acquiring a business
• You are offering a private chef service
• You are investing in a catering business
Price on request
21
The Alain Ducasse
Training Center Team
Dimitri AMOUROUX
Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri enjoyed a career in culinary education
in France and subsequently abroad. As a trainer and developer of programs and certifications, he became Academic Director
of Culinary Arts at the Universidad de las Américas in Mexico in 2009. He joined Alain Ducasse Education in 2012 as the Head
of Pedagogy for training and consultancy assignments.
Laurent BARBEROT
Beginning his career at several prestigious establishments, Laurent enriched his professional background as Chef de Partie at the
restaurant “Le Relais Bernard Loiseau” then “L’auberge de l’Ill.” In 2009, he joined “Alain Ducasse at the Plaza Athénée” as Sous Chef.
He proceeded to become Chief Executive of “Clos Des Sens” in Annecy, where he served before joining Alain Ducasse Education in
2014 as Chef Instructor & Consultant.
Yann CAPSIE
After building his experience in France and abroad, most notably as Chef in the “Alain Ducasse Spoon” restaurants (Saint-Tropez,
London and Gstaad), Yann worked for different establishment in southern France. In 2010, he joined Alain Ducasse Education as Chef
Instructor & Consultant.
Aly DIOUM
Following a rich background of international experience in Senegal and the United States, Aly headed to palace hotels in London
(The Savoy in 2010) and Paris (Royal Monceau in 2012). His expertise and versatility lead to his appointment as Chef Instructor at the
Ecole de Cuisine d’Alain Ducasse. In 2014, he joined Alain Ducasse Education, where he now dedicates himself full-time to professional culinary arts training.
Franck Geuffroy
Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant
confectionery skills before joining “Alain Ducasse at Plaza Athénée” restaurant as a pastry chef. His accolades include ViceChampion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in
2010 as pastry Chef Instructor and Consultant.
Philippe Gollino
Philippe began his career in 1990 in a number of Michelin-starred establishments on the Côte d’Azur. He joined Alain Ducasse
in 1998 at “59 Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Louis XV” restaurant in Monaco. He was
appointed Head Chef at the “Bar & Bœuf” restaurant before joining Alain Ducasse Education in 2005, where he is Executive
Chef and Senior Consultant.
Mark GUILLAIN-WILLIAMS
Mark began his career in London working at the “Ritz” and the “Fifth Floor Restaurant” at Harvey Nichols. In 2001, Mark began
working as a chef at the “l’Angl’Opéra”, Gilles Choukroun’s restaurant in Paris, where he spent 2 years before joining the Alain
Ducasse team as a sous-chef at the “Relais Plaza”. Former chef in the Air France First Class Lounge at Charles de Gaulle Airport
since 2008, he joined Alain Ducasse Education at the end of 2011 as a Chef Instructor.
22
Jérôme Lacressonnière
His career began in France with Georges Blanc in Vonnas and continued at the “Louis XV” in Monaco and Ritz Hotel in Paris.
Jérôme worked as Head Chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at the Essex
House” restaurant in New York in 2000. In 2004, he became Chef at the “Beige Alain Ducasse Tokyo” restaurant in Japan and
finally joined Alain Ducasse Education in 2010 as a Chef Instructor and Consultant.
Brian LEMERCIER
Brian began his career in cooking & pastry arts at renowned institutions in France and the USA before entering the world of
culinary publishing as a writer. Impassioned to share his technical and theoretical knowledge, he decided to explore the pedagogy of creativity, obtaining his Master in Social Sciences from the University of Toulouse in 2013. He subsequently joined the
Pedagogical Committee of Alain Ducasse Education as Content Manager & Chef Instructor.
Gérard Margeon
Following an initial period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head
Sommelier at the Méridien Hotel in Paris in 1987. He first encountered Alain Ducasse in 1993 joining the “Le Louis XV – Alain
Ducasse” restaurant in Monaco and becoming involved in a number of openings. Since 2000, Gérard has been working at the
Plaza Athénée Hotel as Head Sommelier as well as director Wine Waiting within Alain Ducasse Entreprise.
Frédéric MOREAU
Having worked alongside famous chefs including Eric Briffard, Fréderic joined the Alain Ducasse team at the “Le Relais
Plaza”restaurant in the Plaza Athénée Hotel in 2000. In 2008, Frédéric joined Alain Ducasse Education as a Chef Instructor and
Consultant and specifically takes charge of training and consultancy assignments in Belgium.
Christophe QUANTIN
Trained at the Lycée Hotelier de Blois, Christophe broadened his culinary experiences at the L’Hôtellerie du Prieuré near Avignon, followed by Manoir aux Quat’Saisons in Oxford. After returning to France, he continued his professional career at Ciro’s
and Casino of Deauville and at the Automobile Club of France in Paris. In 1990, he became a certified culinary arts instructor
and taught at the Lycée Appert in Orvault before winning the prestigious Meilleur Ouvrier de France culinary competition in
1993. Since 1998, Christophe has been Technical Director at the Lycée Hotelier de Blois while working in partnership with the
Pedagogical Committee of Alain Ducasse Education since 2013.
Roberto ZANUSO
Roberto starts his career in renowned establishments in Paris: “Fouquet’s“, “Ladurée” and “Dalloyau”, where he reaches
the position of head chef. He then decides to enrich his experience abroad: in Lebanon as head chef and consultant
during two years, then in Belgium to take control of the hotel “Odette en ville“. Back in France, he manages the kitchens
of “Il Duomo“ restaurant in Reims before joining Alain Ducasse Education as Chef Instructor & Consultant after a first
collaboration for the academic partnership in Brazil.
23
Training Sessions at
École Nationale Supérieure de la Pâtisserie
Since its creation in 1984, ENSP has developed a unique and internationally recognized expertise in training
pastry arts chefs under the chairmanship of Yves Thuriès and Alain Ducasse.
The school brings together talented artisans and industry leaders who share their techniques, specialties and
innovation to teach others about different currents and trends in the world of pastry.
As part of the idyllic Montbarnier castle in Yssingeaux, ENSP resides in a beautiful mansion combining heritage
and modernity that offers comfortable rooms. Courses are organized into “residential seminars” that allow students
to concentrate on their training.
INTERNATIONAL PROGRAMS
• French Pastry Campus - Winter & Summer Sessions
• French Pastry Arts
• French Bakery Arts
• My Pastry Week
• French Chocolate & Confectionery Arts
PROFESSIONAL CONTINUING EDUCATION
1-5 Day Training Courses for
• Pastry Chefs
• Chocolatiers/Confectioners
• Bakers
• Restaurateurs
• Caterers
• Ice Cream Makers
PROFESSIONAL DEGREE PROGRAMS
• CAP Pâtissier
• CAP Chocolatier Confiseur
TRAINING-ON-DEMAND AND ON-SITE
Themes can be reformatted for training-on-demand in Yssingeaux or on customer’s site.
Contact us to request a quote for your specific needs.
For more information for themes and dates on 04 71 65 72 50 or on www.ducasse.com
25
Practical
Information
Tuition
Applicable tuition is based on current estimated costs at time of enrollment. Tuition fees are valid for 2016.
They include all training costs (classes, course materials, pedagogical documents, ingredients, daily lunch and coffee), but exclude
accommodation and transport for any class, field trip, or to/from place of internship.
The application processing fee is 200 € and included in the total tuition.
All taxes are included.
In case of cancellation of registration by the student, less than 45 days before the beginning of the program, tuition is not refundable.
Payments must be made in Euros (€). All bank charges need to be paid exclusively by the customer.
Services provided by Alain Ducasse Education are subject to VAT at the applicable rate.
Financial Aid
The following information is valid for French residents only. For other countries, similar financial aid may be available. Check with your local
organizations or banking institutions for more details.
All French companies have the option to apply for grants to help finance training of its employees.
Booking
QUICK AND EASY REGISTRATION IN JUST 3 STEPS
STEP 1
Please register using the application file available upon request or on the Alain Ducasse Education website.
STEP 2
As soon as Alain Ducasse Institute has received your complete application, the Pedagogical Admissions Committee will review your
application. Acceptance decisions are communicated within ten days.
STEP 3
Individuals who personally finance
Upon acceptance, you will receive a registration package that includes a tuition estimate, enrollment agreement, and payment schedule.
Applicants are required to return these forms within 15 days accompanied with the first part of payment, for the discovery programs, and
within 21 days for the professional programs.
Individuals funded by an agency:
Upon acceptance, you are required to send us your finance application in order for us complete our section. We must receive this support
agreement which affects your final registration.
26
Insurance & Visa Requirements
It is the student’s responsibility to obtain health & liability insurances to cover illness and any accident or injury to self or third parties.
Additionally, international students are responsible to obtain a valid visa through their local administration. A copy of insurances & visa will be
asked before the beginning of the course.
Training Certificates
A personalized certificate is issued to each participant on successful completion of training.
Accommodation
Accommodation is not provided by Alain Ducasse Education. A list of real estate agencies is available.
General Terms & Conditions of Sale
Available on our website or upon request.
Location and Access
Alain Ducasse Institute Argenteuil
41 rue de l’abbé Ruellan
95100 Argenteuil
20 minutes from Porte Maillot (Paris)
30 minutes from Charles de Gaulle Airport
Access via RER, SNCF and RATP bus
Private parking lot
Alain Ducasse Institute Paris
64 rue du Ranelagh
75016 Paris
Access via RER C, RATP metroline 9
Centre de Formation d’Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil
Tel: +33(0) 1 34 34 19 10
Fax: +33(0) 1 34 34 04 40
Email: international@ducasse.com
www.ducasse.com
École Nationale Supérieure de Pâtisserie
Château de Montbarnier
43200 Yssingeaux
Tel: +33(0) 4 71 65 72 50
Fax: +33(0) 4 71 65 53 68
Email: contact@ensp-adf.com
www.ducasse.com
Our Training Center is certified
Maquette : A. Chaponnay. Crédits photographiques : T. Duval - L. Olivier - P. Monetta
27
Official Suppliers
ÉTALBLISSEMNETS LUCIEN - France Ecrevisses - Jean Denaux - Le coq Saint honoré Les Vergers Saint Eustache - Les volailles Miéral - Qualitalia
Alain Ducasse Education Publication © 2016. Tous droits réservés.
Partners