| Program start date | Application deadline |
| 2024-02-15 | - |
| 2024-02-22 | - |
| 2024-08-30 | - |
Program Overview
This intensive six-month Diploma program combines culinary arts instruction with managerial and entrepreneurial skills. It provides a foundation in culinary techniques, French and Mediterranean cuisine, pastry arts, and business management. Through hands-on training and professional kitchen experience, students prepare for entry-level positions in the culinary industry or to establish their own culinary concepts.
Program Outline
Degree Overview:
This six-month, intensive Diploma program is designed for career-changers and entry-level professionals wishing to launch a career as a chef or to establish their own culinary concept. It combines practical culinary arts instruction with teaching modules dedicated to managerial and entrepreneurial skills.
Objective:
- To provide students with a foundation in culinary arts and essential management knowledge.
- To prepare students for entry-level positions within the culinary industry.
- To facilitate development of transferable entrepreneurial skills.
Outline:
The program is structured as follows:
Module 1: Culinary Arts Fundamental Techniques
- Essential knife skills
- Basic cooking methods
- Mise en place and kitchen organization
- Food safety and sanitation
Module 2: Bistronomy & Traditional Cuisine
- French cooking techniques
- Classic French dishes
- Regional French cuisine
Module 3: Contemporary Cuisine
- Modern cooking techniques
- Innovative dishes
- Molecular gastronomy
Module 4: Mediterranean Cuisine
- Mediterranean cooking techniques
- Popular Mediterranean dishes
- Regional Mediterranean cuisine
Module 5: French Pastry Arts Fundamentals
- Basic pastry techniques
- Classic French pastries
- Bread making
Module 6: Natural and Healthy Cuisine & Pastry
- Health-conscious cooking techniques
- Nutritional considerations
- Vegetarian and vegan dishes
Module 7: Management of a business unit
- Business management principles
- Marketing and sales for culinary businesses
- Financial management
Module 8: Immersion and on stage professional situation
- Practical experience in a professional kitchen
- Work alongside experienced chefs
- Develop work ethic and teamwork skills
Module 9: Bread & Viennoiserie
- Advanced bread making techniques
- Viennoiserie pastries
- Sourdough fermentation
Module 10: Final Exam
- Comprehensive exam covering all modules
- Practical and written components
- Evaluation of culinary skills and knowledge
Assessment:
- 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 (if applicable)
Teaching:
- Teaching methods: The program is taught through a combination of hands-on culinary arts training, classroom instruction, and guest lectures.
- Faculty: The program is taught by a team of experienced chefs and culinary professionals.
- Unique approaches: The program emphasizes practical experience and provides students with opportunities to work alongside experienced chefs in professional kitchens.
Careers:
Potential career paths:
- Entrepreneur (culinary business owner)
- Chef de partie in gastronomic restaurant
- Chef instructor
- Private chef
- Food stylist
Career opportunities:
- Entry-level positions in the culinary industry
- Progression to more senior roles within the culinary industry
- Start their own culinary business
- Become culinary instructors or food stylists
Tuition Fees and Payment Information:
Total €: 24 900
