mastering the culinary arts - campus france...• master basic culinary skills • master classic...

P R O F E S S I O N A L T R A I N I N G P R O G R A M S

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Mastering the Culinary Arts

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“ Good cuisine is the basis of true happiness ”

AUGUSTE ESCOFF I ER

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A P I O N E E R O F M O D E R N C U I S I N E ,

A U G U S T E E S C O F F I E R WA S T H E F I R S T

E X E C U T I V E C H E F AT T H E R I T Z PA R I S .

Since 1988, the École Ritz Escoffier, built in his honor, has been

faithfully and passionately passing down the values he cherished:

S K I L L S ,

C R E AT I V I T Y,

P U R S U I T O F E X C E L L E N C E .

The École Ritz Escoffier is a world-renowned institution offering

degree programs in both English and French for anyone who

wishes to learn the basics, train for a career or perfect their skills

in the culinary arts.

Introduction

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Table of contents

LO N G -T E R M T R A I N I N G P R O G R A M S

C U L I N A R Y

French Cuisine – Introductory Level

French Cuisine – Intermediate Level

French Cuisine – Advanced Level

PA S T R Y

French Pastry – Introductory Level

French Pastry – Intermediate Level

French Pastry – Advanced Level

R I TZ E S C O F F I E R C O M P L E T E C U L I N A R Y A R T S D I P LO M A

S H O R T T E R M P R O F E S S I O N A L T R A I N I N G P R O G R A M S

French Cuisine

French Pastry

Useful information

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Learning in the spirit O F T H E R I T Z P A R I S

T H E É C O L E R I T Z E S C O F F I E R ’ S

kitchens

C O M F O R T A N D I N N O VAT I O N AT T H E I R B E S TFrom beginner cooks to Haute Cuisine experts, the Chefs of the future come here to learn the invaluable skills of the trade, perfecting their technique and developing their culinary knowledge.

Our team of Chefs and experts, trained at top establishments in France and worldwide, passionately carry on and pass down their skills

to professional trainees of all levels. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art.

By constantly adapting our training programs, the École Ritz Escoffier always seeks to achieve a sense of boldness and excellence.

The school’s state-of-the-art equipment, developed by our Chefs and Teaching Committee, is the perfect tool kit to discover the techniques behind French Culinary and Pastry arts.

Our space includes two Culinary kitchens and one Pastry laboratory to offer trainees optimal comfort and learning conditions.

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O U R T R A I N I N G P R O G R A M S A R E D I V I D E D I N TO T WO S U B J E C T S :

French Cuisine & French Pastry.

E AC H S U B J E C T I S M A D E U P O F T H R E E L E V E LS :

I N T R O D U C TO R Y L E V E L ,I N T E R M E D I AT E L E V E L

A N D A DVA N C E D L E V E L . A Certificate is awarded at the completion of each level.

A Diploma is awarded after all three levels have been completed.

Students who have received the diploma in both Culinary and Pastry will be awarded the Ritz Escoffier Complete Culinary Arts Diploma.Our long-termtraining programs

R I T Z E S C O F F I E R

Complete Culinary Arts Diploma


Culinary Diploma

French Cuisine Advanced Level

French Cuisine Intermediate Level

French Cuisine Introductory Level


Pastry Diploma

French Pastry Advanced Level

French Pastry Intermediate Level

French Pastry Introductory Level

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Culinary

This training course includes 3 levels dedicated to learning the fundamentals of French cuisine and is designed for beginners,

whether they be enthusiasts or aspiring professionals.

E N T R Y R E Q U I R E M E N T SCandidates must be at least 18 years of age and must have completed secondary school.

C A L E N DA RSessions will be held on the condition that at least 4 students are registered.

C O U R S E H O U R S

Monday to Friday, 9am – 5pm. Lunch break is included.

At the end of each level, the trainee will be awarded a Certificate in “French Cuisine” following an ongoing assessment of their work and successful completion of the practical exam. After earning all three certificates, the trainee will be awarded the Ritz Escoffier Culinary Diploma.

French CuisineIntroductory Level Intermediate Level Advanced Level

Duration 5 weeks 5 weeks 2 weeks

Numberof hours 175 hours 175 hours 70 hours

Rate 10,500€ (VAT incl.) 10,500€ (VAT incl.) 4,400€ (VAT incl.)

Ritz Escoffier Culinary DiplomaDuration 12 weeks

Number of hours 420 hours

Rate 25,400€ (VAT incl.)

LO N G -T E R M T R A I N I N G P R O G R A M S - C U L I N A R Y

C O U R S E O B J E C T I V E S


• Learn the basic rules of hygiene and safety in the kitchen• Begin to learn about French cuisine• Master basic culinary skills• Master classic knife skills and cuts• Become familiar with traditional cooking techniques

C A L E N DA R

Session 1 Monday, February 18th to Friday, March 22nd, 2019

Session 2 Monday, April 22nd to Friday, May 24th, 2019

Session 3 Monday, June 3rd to Friday, July 5th, 2019

Session 4 Monday, August 26th to Friday, September 27th, 2019

Session 5 Monday, October 7th to Friday, November 8th, 2019


• Broaden your knowledge of French cuisine• Begin to learn about international cuisines• Master advanced knife skills• Master traditional cooking techniques• Establish a logical working method for organizing an event

C A L E N DA R



It is possible to participate in a visit to the famous French wholesale market in Rungis, subject to availability. This trip is included in the price of the training program.

LO N G -T E R M T R A I N I N G P R O G R A M S - C U L I N A R Y

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LO N G -T E R M T R A I N I N G P R O G R A M S - C U L I N A R YLO N G -T E R M T R A I N I N G P R O G R A M S - C U L I N A R Y


• Become familiar with the cuisine of Michelin-starred restaurants• Master modern cooking techniques• Perfect your plating and presentation skills• Learn how to select products and ingredients like a Chef

C A L E N DA R

Session 1 Monday, July 15th to Friday, July 26th, 2019

Session 2 Monday, November 18th to Friday, November 29th, 2019

T H E R I T Z PA R I S E X P E R I E N C E

Your Ritz Escoffier Culinary Diploma training program includes a lunch at Les Jardins de L’Espadon to discover the culinary creations of Nicolas Sale, Executive Chef of the Ritz Paris.

P R AC T I C A L T R A I N I N G I N T H E R I T Z PA R I S ’ K I TC H E N S

Subject to availability and upon approval from the school’s management, trainees who complete all three levels of the French Culinary training program may participate in a 4-week practical training experience in the banqueting or production section of the Ritz Paris’ kitchens, run by Chef Nicolas Sale.

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Pastry

This training program includes 3 levels, dedicated to learning the basics of French pastry-making and is designed for beginners,

whether they be enthusiasts or aspiring professionals.

E N T R Y R E Q U I R E M E N T S

Candidates must be at least 18 years of age and must have completed secondary school.

C A L E N DA RSessions will be held on the condition that at least 4 students are registered.

C O U R S E H O U R S

Monday to Friday, 8:30am – 4:30pm. Lunch break is included.

At the end of each level, the trainee is awarded a Certificate in “French Pastry” following an ongoing assessment of their work and successful completion of the practical exam. After earning all three certificates, the trainee will be awarded the Ritz Escoffier Pastry Diploma.

French PastryIntroductory Level Intermediate Level Advanced Level

Duration 5 weeks 5 weeks 2 weeks

Numberof hours 175 hours 175 hours 70 hours

Rate 8,900€ (VAT incl.) 9,200€ (VAT incl.) 3,800€ (VAT incl.)

Ritz Escoffier Pastry DiplomaDuration 12 weeks



LO N G -T E R M T R A I N I N G P R O G R A M S - PA S T R Y



• Learn the basic rules of hygiene and safety in the pastry laboratory• Begin to learn about French pastry-making• Master the basics of working with a piping bag• Learn to make biscuits and portable cakes• Become familiar with basic doughs, creams and custards

C A L E N DA R

Session 1 Monday, January 7th to Friday, February 8th, 2019

Session 2 Monday, April 22nd to Friday, May 24th, 2019


Session 4 Monday, August 26th to Friday, September 27th, 2019



• Traditional regional French desserts• Learn to make viennoiseries (croissants, brioche, etc.)• Perfect your piping bag skills• Learn to make layered cakes and bakery tarts• Introduction to working with chocolate

C A L E N DA R

Session 1 Monday, February 18th to Friday, March 22nd, 2019



A visit to a Parisian pastry shop, led by one of our Pastry Chef instructors, will be included in the price of your training program.

LO N G -T E R M T R A I N I N G P R O G R A M S - PA S T R Y

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• Michelin-starred restaurant plated desserts• Learn to make petit-fours and mignardises• Master the ability to make and use different types of puff pastry• Develop your chocolate skills with molded chocolate candies and decorations• Learn the art of candy making• Establish a logical working method for bakeshop production

C A L E N DA R

Session 1 Monday, April 1st to Friday, April 12th, 2019

Session 2 Monday, July 15th to Friday, July 26th, 2019

Session 3 Monday, November 18th to Friday, November 29th, 2019


Your Ritz Escoffier Pastry Diploma training program includes the chance to experience the teatime of François Perret, Pastry Chef of the Ritz Paris.


Subject to availability and upon approval from the school’s management, trainees who complete all three levels of the French Pastry training program may participate in a 4-week practical training experience in the pastry laboratory of the Ritz Paris, run by Chef François Perret.

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Complete Culinary Arts Diploma

This diploma combines all of our fundamental training programs:







Duration 24 weeks



The Ritz Escoffier Complete Culinary Arts Diploma is awarded after the completion of all six levels in the training program.

Trainees’ work will be regularly inspected and an exam will be held at the end of each level.


This training course includes a one-night stay at the Ritz Paris as well as a Ritz Escoffier Chef’s jacket embroidered with your name (given at graduation).


Subject to availability and upon approval from the school’s management, trainees who earn the Ritz Escoffier Culinary Arts Diploma may participate in a 8-week practical training experience in the kitchens of the Ritz Paris, under the guidance of Chef Nicolas Sale.

LO N G -T E R M T R A I N I N G P R O G R A M S - R I T Z E S C O F F I E R C O M P L E T E C U L I N A R Y A R T S D I P LO M A LO N G -T E R M T R A I N I N G P R O G R A M S - R I T Z E S C O F F I E R C O M P L E T E C U L I N A R Y A R T S D I P LO M A

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Professional short termtraining programs

P R O F E S S I O N A L S H O R T T E R M T R A I N I N G P R O G R A M S - F R E N C H C U I S I N E

French Cuisine Advanced level training programs designed for established food service professionals.

A Certificate is awarded to the trainee at the end of each training program.

Sessions will be held on the condition that at least 4 students are registered.

Duration 3 days



Charcuterie The art of cooked and cured meats

Enter the world of charcuterie through our 3-day training program and become an expert in artisanal cured meats.


• Learn how to devein, marinate and cook foie gras• Learn how to debone meat and poultry and make stuffings and jellies• Discover creative techniques for plating and presenting an appetizing

charcuterie board

O N T H E P R O G R A M

• Terrines, pâtés en croûte, ballotines and luxury foie gras• Boudin sausages, salami and paupiette meat rolls

C A L E N DA R

Session 1 Wednesday March 20th to Friday March 22nd, 2019

Session 2 Wednesday, July 10th to Friday, July 12th, 2019

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Fine dining Preparing five-star cuisine

In the heart of the Ritz Paris, discover the secrets to French haute gastronomie.


• Learn how to select and prepare prized and rare ingredients• Recreate Michelin-starred dishes• Fine-tune your plating abilities


• Haute Couture cuisine with exclusive Ecole Ritz Escoffier recipes• Different culinary experience at L’Espadon to discover the culinary

creations of Nicolas Sale, Executive Chef of the Ritz Paris

C A L E N DA R

Session Wednesday, May 29th to Friday, May 31st, 2019

The cocktail party buffetAll about hors d’oeuvresLearn how to host your very own cocktail party. Prepare a buffet of hors d’oeuvres from A to Z.


• Learn how to assemble and present canapés• Make verrine shot glass appetizers• Create luxury hot and cold hors d’oeuvres


• Preparing and presenting a cocktail party buffet fit to be served at a luxury hotel

C A L E N DA R

Session 1 Wednesday, April 17th to Friday, April 19th, 2019

Session 2 Wednesday, July 31st to Friday, August 2nd, 2019

Wild game

Cook like a hunterEnter the world of hunting, hanging, butchering and preserving wild game. Multiple techniques will be introduced, including how to plate an appetizing dish of prepared game.


• Learn how to butcher, prepare and cook large wild game• Master the preparation, trussing and cooking techniques applied to

feathered game• Prepare accompaniments and well-known sauces that traditionally go

with wild game


• 1 day of feathered game• 1 day of large game• 1 day of game-based terrines

C A L E N DA R

Session Wednesday, October 2nd to Friday, October 4th, 2019

P R O F E S S I O N A L S H O R T T E R M T R A I N I N G P R O G R A M S - F R E N C H C U I S I N E P R O F E S S I O N A L S H O R T T E R M T R A I N I N G P R O G R A M S - F R E N C H C U I S I N E

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French Pastry

Advanced level training programs designed for established baking and pastry-making professionals.

A Certificate is awarded to the trainee at the end of each training program.

Sessions will be held on the condition that at least 4 students are registered.

Duration 3 days



P R O F E S S I O N A L S H O R T T E R M T R A I N I N G P R O G R A M S - F R E N C H PA S T R Y

Regional French specialties

and viennoiseries

A chance to take a delicious trip around France and discover the secrets to making the perfect viennoiseries


• Discover and prepare regional specialties from all over France• Master kneading, folding, shaping and breadmaking• Understand the process of fermentation


• Classic and modern regional specialties• Viennoiseries, classic and luxury style

• Portable cakes and biscuit

C A L E N DA R

Session 1 Wednesday, March 27th to Friday, March 29th, 2019

Session 2 Wednesday, July 10th to Friday, July 12th, 2019

P R O F E S S I O N A L S H O R T T E R M T R A I N I N G P R O G R A M S - F R E N C H PA S T R Y

Five-star pastries and dessertsEnter the world of haute couture sweets in the heart of the Ritz Paris.


• Master classic French pastries and desserts• Prepare filled chocolate bars and chocolate decorations• Fine-tune your plating skills for texture, temperature and color


• 1 day of classic pastries and desserts• 1 day of luxury hotel style plated desserts

• 1 day of chocolate

C A L E N DA R

Session 1 Wednesday, April 17th to Friday, April 19th, 2019

Session 2 Wednesday, July 31st to Friday, August 2nd, 2019

Wedding cake and Croquembouche Showstopping pièces de résistance

Learn the fundamentals necessary to make original Croquembouche and wedding cakes.


• Acquire techniques for working with sugar paste• Perfect your piping bag decorating skills• Discover pulled sugar• Learn how to work with nougatine


• Make a wedding cake

• Prepare and assemble a Croquembouche

C A L E N DA R

Session 1 Wednesday, May 29th to Friday, May 31st, 2019

Session 2 Wednesday, October 2nd to Friday, October 4th, 2019

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Candidates may apply to our training programs by submitting the registration form (available on our website) by email to [email protected].

Once the registration form is approved by the school’s management and upon reception of the documents required as per the registration form, a contract or training agreement will be sent to the applicant.

A deposit of 30% of the total training program cost is to be paid after the period of withdrawal, and the remaining 70% is to be paid before the beginning of the training program, according to the payment schedule indicated in the contract.

Our rates will be valid for the duration of the training session and are subject to change for subsequent sessions according to variations in the price of raw materials.

Classes are given in French and translated simultaneously into English. Being fluent in at least one of these two languages is essential to correctly understand the content of the classes.

Our teaching method is based on instant use of the practices learned in class: the Chef Instructor demonstrates and the students immediately reproduce the technique.

Recipes are distributed to trainees at the beginning of each session in the language of their choice (French or English).

The school provides trainees with a full Chef’s uniform, cleaned daily by the Ritz Paris’ laundry service. Safety shoes, a mandatory element of the uniform, are to be provided by the trainee.Any damaged or unreturned uniform will be charged to the trainee at a rate of 150€.

Professional tools and required equipment are provided by the school.

Secure individual lockers located in the changing rooms are made available to trainees.

Classes take place from Monday to Friday, from 8:30am to 4:30pm or from 9am to 5pm. Schedules are subject to change.

AccommodationUpon request, the school may also provide a list of hotels, organizations and websites to help find housing in Paris, both individual rentals and at a local’s home.

ÉCOLE R I TZ ESCOFF I ER – R I TZ PAR I S

15 place Vendôme 75001 ParisT +33 1 43 16 30 [email protected]

R I T Z E S C O F F I E R . C O M

Useful information Contact

mastering the culinary arts - campus france...• master basic culinary skills • master classic...

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