Culinary Arts Diploma

Overview

This six-month intensive Diploma program is designed for career-changers and entrylevel professionals wishing to launch their career as a chef or to establish their own culinary concept. As such, it combines indepth exposure to a variety of international cuisines with a strong focus on managerial and entrepreneurial skills.

With expert demonstrations, field visits and master classes with influential chefs and Meilleurs Ouvriers de France, you will complete the program having acquired a unique toolbox of culinary and management skills – ready to accelerate your career or deliver your entrepreneurial dream.

Class Type

• 80% hands-on

• 20% theory

Culinary Skills Objectives

• 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

Associated Skills Objectives

• 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

Accreditation

Completing this program will earn you the title of “Cuisinier(e) spécialisé(e) en restauration gastronomique” *, code NSF 221T, level IV (FR) and level 2 (EU) entered in the National Register of Professional Certifications by order of December 27th 2018 and published in the Official Journal on January 4th 2019.

* This training is available via APEL (Accreditation of Prior Experience Learning).