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Expert Diploma in Culinary Arts

Duration:

6 months

Including internship:

2 months



Specialization:

Culinary arts

Language:

English

Where taught:

Paris Campus

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Introduction

If you already have experience as a professional chef, this intensive, four-month program will supercharge your knowledge to take your career to the next level. You will master advanced and modern culinary techniques, while also learning managerial and entrepreneurial skills.

 

course structure

  • Culinary Arts Advanced Techniques - 2 weeks
  • Traditional & Contemporary Cuisine - 4 weeks
  • New Trends & Innovations - 2 weeks
  • Green Gastronomy - 2 weeks
  • Cuisine Haute Couture - 2 weeks
  • Management of a Business Unit - 2 weeks
  • Mediterranean Cuisine – 2 weeks

Success stories

I really wanted to learn more about Chef Alain Ducasse's spirit and cuisine. At École Ducasse, I really enjoyed working with the best products, while learning numerous techniques with chef instructors who were very helpful. I acquired all the fundamentals of cuisine; and to me this is the most important thing. The program definitively helped me for the future!

 

Karim Abdelrahman

Expert Diploma in Culinary Arts’ Alumni

content

The curriculum takes its inspiration from chef Alain Ducasse’s philosophy around high quality produce and a natural, sustainable approach to cuisine.

 

You will gain in-depth knowledge of bistronomy, ‘green’ gastronomy and alternative gastronomy concepts. Around 80% of your study time will be focused on practical workshops, including demonstrations by renowned chefs and experts.

 

At the conclusion of the taught curriculum, you will undertake a 2-month professional internship in a restaurant – 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 significantly enhanced your culinary and management skills. You will also have the potential to expand your professional network, during both the teaching phase and the two months you spend on internship.

 

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

 

· Executive chef

· Head chef

· Private chef

· Chef instructor

· Restaurant manager

· Culinary production manager

· F&B manager

· Entrepreneur

· Consultant

· Food writer and critic

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Methods of evaluation

Professional practice course: intermediate practical & theoretical evaluations

 

Academic courses: oral and/or written evaluations

 

Final evaluation during a reconstituted professional situation (practical & theoretical)

 

Evaluation of internship

 

 

Obtaining the diploma is conditional on passing the academic and practical exams in order to validate all the blocks of competencies of the certification. The minimum grade to obtain is 50 out of 100.

 

 

In 2020, the success rate of our Expert Diploma in Culinary Arts students was 100%.

accreditation

Successful completion of this Expert Diploma program will earn you the title of « Responsable en Cuisine Gastronomique » *, NSF code 221T, Level 5 entered in the National Register of Professional Certifications (RNCP) by order of September 26th, 2016, and published on the Official Journal on October 4th 2016. 

 

 

ACCREDITATION_RNCP NB.png

Admission Requirements

For more information on Admission requirements please contact us.

 

Diploma in Culinary Arts or 2-3 years professional culinary experience

18 years minimum

IELTS > 4.5
Frensh A2

Intake dates and fees

Next intakes

August 26, 2021 (EN)
February 24, 2022 (EN)

August 25, 2022 (EN)

 

Fees
Total €: 24 500


For a full breakdown of 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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