While our jobs are in complete (r)evolution, highly specialized and all-rounded profiles are more than ever wanted in the industry. The Ducasse Education Bachelor in Culinary Arts allows you to acquire in 3 years the complete required culinary know-how and management competencies to meet the high expectations of the hotel-restaurant market.
Choose an educational path of excellence to succeed in your career as a Chef, a Manager or an Entrepreneur in the international food service industry.
Ducasse Education has unique teaching methods which combines small group settings and a high degree of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up. In addition, the Bachelor in Culinary Arts is punctuated with great opportunities to put in practice all the competencies you learned.
The first year is 90% hands-on and forms the basis for your culinary skills and knowledge. It ends with a 5-month internship in an establishment part of Ducasse Education’s network.
The second year, courses are 85% hands-on and focuses on the various themes relevant to the food service industry and the fundamental of management. You will then do another 5-month internship in an establisment part of Ducasse Education’s network.
The third year is 20% hands-on and focuses on managerial and entrepreneurial skills. It will stimulate all your knowledge and know-how in a reflective and creative process. Your Bachelor in Culinary Arts course terminates with an end-of-studies project consisting in developing a food service concept.
Our 2018 student will have the honor to be 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.
September 3, 2018
We invite you to consult the program’s fees.
Centre de Formation Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil, France