Advanced professional program in French Cuisine
If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.
Follow 8 weeks of highly practical training with input from prestigious chefs such as Jérôme Le Minier.
Campus
Duration
Type of diploma
What do students think about this program?
Robin Wang
Milos Tanovic
Immerse Yourself in French Culinary Culture
Enhance your culinary journey by immersing yourself in French culture through our french cuisine classes. These sessions offer a unique opportunity to explore the rich traditions of French cuisine.
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of
Program
This program has been designed for professionals and confirmed or aspiring restaurant entrepreneurs interested in taking their culinary knowledge and skills to a new level. Through a balanced mix of expert insights and hands-on practice with high-level chefs, participants will be given the tools and knowledge to take their careers to the next step.
- Retracing the History of French Gastronomy and Table Arts
Important influencers, past and present ; service, table arts and gastronomy ; emblematic dishes
- Culinary Trends, Restaurant Management Basics
- Creative Plating
Contemporary plating styles and techniques, choosing tableware and valorizing dishes
- Culinary Creativity
The creative process, from inspiration to the creation of a new recipe
- Revisiting the Classics
An exercise to stimulate culinary creativity
- Culinary Modules
Amuse-Bouches, Appetizers, Meats & Fish, Healthy & Natural Cooking
- Recipe Creation
Throughout the program, participants will work on an individual recipe creation project, with input from experts and inspiration from the program content; during the final week, participants will produce their recipes and present them to a jury
Frequency
- Classes run from Monday through Friday.
- A general week includes 35 hours.
A team of talented chef-instructors and prestigious chefs and experts will contribute their personal expertise to this program.
They have been selected based on their industry and teaching experience as well as for their unique culinary styles and identities.
Jérôme Le Minier
Jérôme Le Minier, Meilleur Ouvrier de France (MOF), has worked as chef for the Senate since 1999.
Awarded the Académie Culinaire's international Trophy in 2003, he made his début at the Plaza Athénée in Paris, and later went on to Bernard Loiseau and the Tour d'Argent.
- 13,750 Euros (Tuition includes uniforms, course materials and excursions.)
How to apply to the Program?
- Online Application
- Selection Interview
- Admissions Jury
- Admissions Decision