Bachelor in Culinary Arts

EXCELLENCE IN PRACTICE

From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts training centers, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.

Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on training programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.

Our values:

PASSION - PLEASURESHARING - HARMONYLEADERSHIP - RIGORCURIOSITY - DIVERSITYEXCELLENCE - RESPECTAUDACITY - HERITAGE

Join us & feed your talent!

DUCASSE EDUCATION

Christophe Quantin - Academic Director - Meilleur Ouvrier de France

Trained at the Lycée Hôtelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990. He won the prestigious « Un des Meilleurs Ouvriers de France » culinary competition in 1993. He is Technical Director at the Lycée Hôtelier de Blois since 1998, while working in partnership with the Academic Committee of Ducasse Education since 2013.

Cyril Lanrezac - CEO

For more than 20 years, Cyril Lanrezac has built up his career through academic and professional experiences in the hospitality and education industries. After receiving his Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL IMHI MBA in 1997. He occupied several operational and functional positions working for high profile resorts and several internationally renowned chain hotels including 9 years for Accor Hotels. In 2010, he joined ESSEC Hospitality MBA as Director of Student Career Development and Corporate Relations, before being promoted to Deputy Director of the IMHI Center of Excellence in Hospitality, Food & Travel. He finally joined Ducasse Education in 2016 as Managing Director.

A school driven by talented professionals:

BACHELOR IN CULINARY ARTS

The Bachelor in Culinary Arts of Ducasse Education allows you to acquire in 3 years the complete needed culinary know-how and management competencies to meet up the high expectations of the hotel-restaurant field.Choose an educational path of excellence to succeed in your career as a Chef, an international food service industry Manager or to start up and manage your own establishment.

CREATE• Participate in Business Games and develop skills in concepts creation• Master R&D principles, creation process and advanced management techniques• Perform in culinary design, photography and communication tools usage

MASTER• Practice advanced techniques in culinary arts new trends and superior pastry arts• Acquire Alain Ducasse philosophy and principles of innovation• Learn management and marketing fundamentals

DISCOVER• Master the culinary and pastry arts fundamental techniques• Develop products and industry knowledge• Learn efficient supply and cost management

5-MONTH INTERNSHIP

END-OF-STUDIES PROJECT

Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Business administration, Economics, Cost Management, Sciences, Hygiene, Communication, French culinary language

Courses*: Culinary lab (cuisine & pastry), Culinary Technology, Sciences, Nutrition, Operational Management , Labor law, Computer science, French culinary language, Business management technics, Sommellerie

Courses*: Culinary lab (cuisine & pastry), R&D methodology, Strategy, Marketing & Business management techniques, Entrepreneurship, Sustainable development, Anthropology & Sociology, HR management, Commercial law, Communication, Media-training, Creation, Drawing & Culinary design, Photographs & Culinary pictures

*To ensure a high level of education, the taught courses mentioned as above may evolve accordingly.

YEAR 190% HANDS-ON

The first year constitutes the base of culinary skills and knowledge.

YEAR 285% HANDS-ON

The courses are focused on the various themes covered by the food service industry and the basics of management

YEAR 320% HANDS-ON

Students use all their knowledge and know-how to start a real creative process

End-of-studies project : Creation and development of a business plan and a food service concept

5-MONTH INTERNSHIP

2018 Academic year under the patronage of Guy Savoy

Guy Savoy decides at fifteen years old that he will be «a chef or nothing! «. It is through the precious way of apprenticeship that he learned the duties of his future profession. He opened his first restaurant in Paris at twenty seven years old and rapidly received the recognition of the greatest guides. Installation rue Troyon; opening of Bouquinistes; third star in the Michelin Guide for his eponymous establishment; Chef of the Year; opening of the rotisserie Atelier Maître Albert; creation of Chiberta; launch of a Guy Savoy Restaurant in Las Vegas; Officer of the Legion of Honor title; and more recently, transfer of the restaurant Guy Savoy to the iconic Monnaie de Paris and opening of the boutique Goût de Brioche ... The Chef perceives his profession as a never completed work, which brings its daily stone to the edification of taste, pleasure and happiness of culinary art.

Benefit from a high standard transmission of

knowledge by highly qualified faculty members

Unique teaching methods combining

small group settings and high practice level to benefit

from a personalized follow-up, efficient learning

and optimized teaching

Join an international education program with a

program taught in English and in French

Real professional life situations through internships,

business game and end-of-studies project

Develop dual skills in

technics and management

EXCELLENCE IN PRACTICE

JOIN THE BACHELOR IN CULINARY ARTS

Conditions of admission

• Holders of a French general or technology baccalau

reate, or equivalent.

• Age of 18 and over at the end of the first semester of

studies.

• Passed entrance examination.

Entrance examination procedure

Applicants will be examined for selection in three successive, qualifying stages.

1. Review of applications by the Pedagogical Committee at Ducasse Education

• CV• Motivation letter detailing your motivation to join the program and your professional project• School record• Any document contributing to justifying your professional experiences in the food service industry (certificates of

internships, letters from your employers, letters of recommendations, etc.)

2. Written entrance examination - Multiple-choice test that mainly involves the following sujects

• Professional culture• Knowledge of produce• Knowledge of skills, equipment and professional vocabulary

3. Oral entrance examination - 15-20 minutes interview by a jury to assess the following criteria:

• Motivation• Suitability for the chosen career• Coherence of their career project• Presentation and knowledge of food-service industry standards

Intakes March 5, 20182018 Application deadline: February 19, 2018*

September 3, 2018 Application deadline: May 7, 2018*

You can download the application form and the terms of admission on www.ducasse-education.com

*In case you apply after application deadline, please contact our Recruitment and Admissions Department.

Campus: Centre de Formation Alain Ducasse Education 41 rue de l’Abbé Ruellan 95100 Argenteuil, France

Language: English

FEES AND FUNDING

Year 1 Year 2 Year 3

Registration fees* € 1,200 - -

Tuition fees € 11,800 € 11,800 € 11,800

Equipment and uniform € 700 € 400 € 100

Educational material € 500 € 500 € 500

Total € 14,200 € 12,700 € 12,400

Fees 2018

Funding

Student loans: Ducasse Education has negotiated preferential interest rates with its bank partners.

Merit scholarships : Merit scholarships are available based on review of application.

Which career path after the Bachelor in Culinary Arts ?

• Various sectors : Food service, Hospitality, Catering, Audit, Consulting, Training, Edition, etc.

• Various jobs : Chef, Owner chef, Kitchen Manager, F&B Director, Purchasing Manager, Quality auditor, etc.

*Registration fees non refundable

RECRUITMENT & ADMISSIONS DEPARTMENT

41, rue de l’Abbé Ruellan - 95100 Argenteuil, FranceTél : +33 (0)1 34 34 03 38 - Email : international@ducasse.com

www.ducasse-education.com

Une publication Ducasse Education © 2017 Tous droits réservés - Crédits photographiques : Pierre Monetta

Alain Ducasse Education