Culinary Arts Diploma

Program Overview

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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.

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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.

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Outline:

The program is structured as follows:

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Module 1: Culinary Arts Fundamental Techniques

• Essential knife skills
• Basic cooking methods
• Mise en place and kitchen organization
• Food safety and sanitation

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Module 2: Bistronomy & Traditional Cuisine

• French cooking techniques
• Classic French dishes
• Regional French cuisine

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Module 3: Contemporary Cuisine

• Modern cooking techniques
• Innovative dishes
• Molecular gastronomy

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Module 4: Mediterranean Cuisine

• Mediterranean cooking techniques
• Popular Mediterranean dishes
• Regional Mediterranean cuisine

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Module 5: French Pastry Arts Fundamentals

• Basic pastry techniques
• Classic French pastries
• Bread making

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Module 6: Natural and Healthy Cuisine & Pastry

• Health-conscious cooking techniques
• Nutritional considerations
• Vegetarian and vegan dishes

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Module 7: Management of a business unit

• Business management principles
• Marketing and sales for culinary businesses
• Financial management

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Module 8: Immersion and on stage professional situation

• Practical experience in a professional kitchen
• Work alongside experienced chefs
• Develop work ethic and teamwork skills

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Module 9: Bread & Viennoiserie

• Advanced bread making techniques
• Viennoiserie pastries
• Sourdough fermentation

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Module 10: Final Exam

• Comprehensive exam covering all modules
• Practical and written components
• Evaluation of culinary skills and knowledge

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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)

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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.

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Careers:

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Potential career paths:

• Entrepreneur (culinary business owner)
• Chef de partie in gastronomic restaurant
• Chef instructor
• Private chef
• Food stylist

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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

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Tuition Fees and Payment Information:

Total €: 24 900

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/ 32 900