PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS

Transcription

1 PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016

2 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER

3 INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF AT THE RITZ PARIS. Since 1988, the École Ritz Escoffier, built in his honor, has been faithfully and passionately passing down the values he cherished: Skills, Creativity, Pursuit of Excellence. The school is now a world-renowned institution that trains tomorrow s great Chefs and eager cooking buffs alike in a friendly atmosphere. For its reopening, the school is unveiling a brand new space devoted to exploring every aspect of French cuisine.

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5 TABLE OF CONTENTS COOKING TRAINING Introduction to French cuisine Level 1 page 8 Advanced training in French cuisine Level 2 page 10 French haute cuisine Level 3 page 12 PASTRY TRAINING Viennoiserie and Bread rolls page 13 Introduction to the art of French pastry Level 1 page 14 Advanced training in French pastry-making Level 2 page 16 French haute pastry-making Level 3 page 18 COMPLETE TRAINING PROGRAM Gastronomy Master page 19 INFORMATION Registration page 20 Daily school life page 20 5

6 TRAINING IN THE PUREST RITZ PARIS TRADITION 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 TAKE MASTER CLASSES IN THE CULINARY ARTS. From beginner cooks to Haute Cuisine experts, the Chefs of the future come here to learn the invaluable skills of the trade. Our team of Chefs and experts, trained at the top restaurants 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 everevolving art. By constantly adapting the training it provides, the Ecole Ritz Escoffier always seeks to achieve a sense of boldness and excellence. NEW KITCHEN AT THE ECOLE RITZ ESCOFFIER COMFORT AND INNOVATION AT THEIR BEST. The school s state-of-the-art equipment, developed by the Chefs and the Teaching Committee, is the perfect toolset for discovering the best techniques of cooking and pastry-making. The capacity of the school has increased. There are now two demonstration kitchens and one pastry lab to offer trainees optimal comfort and learning conditions. 6

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8 COOKING TRAINING LEVEL 1: INTRODUCTION TO FRENCH CUISINE THIS TRAINING COURSE INCLUDES SEVEN SESSIONS DEDICATED TO LEARNING THE BASICS OF FRENCH CUISINE AND IS DESIGNED FOR BEGINNERS WHETHER THEY BE ENTHUSIASTS OR ASPIRING PROFESSIONALS. 1 session 1 session 7 sessions (full program) Duration 2 days 3 days 3.5 weeks Number of hours 14 hours 21 hours hours Fee A two-day optional session dedicated to hygiene in the food service industry is available at a rate of 850 tax included. At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: Schedule: learn the basic techniques of French cuisine: Detailed schedule of classes is available on request. basic knife cuts and cooking methods discover products and the ways to prepare them refine organizational skills become familiarized with the cooking equipment This training program is taught by the Chefs of the Ecole Ritz Escoffier and the Ritz Paris. 8

9 Training schedule Basics, sauces and jus June 6 to 7 August 15 to 16 October 24 to Meats and poultry June 8 to 10 August 17 to 19 October 26 to Fish June 13 to 15 August 22 to 24 October 31 to November 2 4. Seafood and shellfish June 16 to 17 August 25 to 26 November 3 to 4 5. Vegetables June 20 to 22 August 29 to 31 November 7 to 9 6. Pasta and rice June 23 to 24 September 1 to 2 November 10 to Introduction to traditional French cooking June 27 to 28 September 5 to 6 November 14 to 15 Final exam (1/2 day) June 29 September 7 November 16 9

10 LEVEL 2: ADVANCED TRAINING IN FRENCH CUISINE THIS TRAINING COURSE INCLUDES ELEVEN SESSIONS FOCUSED ON THE IMPROVEMENT OF COOKING TECHNIQUES AND KNOWLEDGE. DESIGNED FOR INTERMEDIATE LEVEL TRAINEES: PEOPLE WHO HAVE COMPLETED THE INTRODUCTION TO FRENCH CUISINE TRAINING COURSE, PROFESSIONALS OF THE FOOD SERVICE INDUSTRY AND PEOPLE WHO HAVE EARNED AN EQUIVALENT DEGREE. 1 session 1 session 11 sessions (full program) Duration 2 days 3 days 5 weeks and 1.5 day Number of hours 14 hours 21 hours hours Fee At the end of the eleven sessions, a Diploma is given to trainees who pass the practical test. Training goals: learn more advanced cooking techniques embrace international cuisine learn more about vegetarian and healthy cuisines This training course is taught by the Chefs of the Ecole Ritz Escoffier and the Ritz Paris. Training - Ritz Paris Kitchen: After attending the whole program and subject to the agreement and availability of the School, it is possible to complete the training within a 3 week long module in restaurant or banqueting production techniques, in the Ritz Paris kitchens, supervised by the chef instructors. Schedule: Detailed schedule of classes is available on request. 10

11 Training schedule Vegetables June 30 to July 1 September 8 to 9 November 17 to Meats and poultry July 4 to 6 September 12 to 14 November 21 to Fish and shellfish July 7 to 8 September 15 to 16 November 24 to Seasonality Variations around a product July 11 to 12 September 19 to 20 November 28 to Traditional French cooking - Advanced July 13 to 15 September 21 to 23 November 30 to December 2 6. Ritz Escoffier Heritage 2016 Collection July 18 to 19 September 26 to 27 December 5 to 6 7. Amuse-bouches July 20 to 22 September 28 to 30 December 7 to 9 8. Snacking and street food deluxe July 25 to 26 October 3 to 4 * 9. International cuisine French touch July 27 to 29 October 5 to 7 * 10. Vegetarian cuisine August 1 to 2 October 10 to 11 * 11. Healthy cuisine August 3 to 4 October 12 to 13 * Final exam (1/2 day) August 5 October 14 * 11

12 LEVEL 3: FRENCH HAUTE CUISINE SUPERIOR LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE INTRODUCTION TO FRENCH CUISINE AND THE ADVANCED TRAINING IN FRENCH CUISINE OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO HAVE EARNED AN EQUIVALENT DEGREE. PERFECT FOR ENHANCING THE EDUCATION OF PROFESSIONAL CHEFS. Duration 5 days Nombre of hours 35 hours Fee 2900 French Haute Cuisine certificate granted at the end of training. Training goals: master the use of noble and exceptional ingredients execute Haute Cuisine recipes This training course is taught by the Chefs of the Ecole Ritz Escoffier and the Ritz Paris. The Ritz Paris Experience: This training course includes a lunch at L Espadon, the Ritz Paris gastronomic restaurant. Training - Ritz Paris kitchen: After attending the whole program and subject to the agreement and availability of the School, It is possible to complete the training within 4 day long module in restaurant or banqueting production techniques, in the Ritz Paris kitchens, supervised by the chef instructors. Schedule: Detailed schedule of classes is available on request. Training schedule 2016 Session 1 August 8 to 12 Session 2 October 17 to 21 12

13 VIENNOISERIE AND BREAD ROLLS TRAINING TRAINING FOCUSED ON MASTERING THE KEY TECHNIQUES OF VIENNOISERIE AND BREAD ROLLS, A RENOWNED FRENCH SKILL. Duration 5 days Number of hours 35 hours Fee 2200 Viennoiserie and Bread Rolls certificate granted at the end of training. Training goals: master the key secrets of Viennoiserie recipes (croissants, brioches, etc.) discover the techniques of kneading, shaping and bread making process master the fermentation discover the key role of ingredients discover and optimize the production of bread rolls Schedule: Detailed schedule of classes is available on request. Training schedule 2016 Session 1 July 25 to 29 Session 2 October 10 to 14 Session 3 December 19 to 23 13

14 PASTRY TRAINING LEVEL 1: INTRODUCTION TO THE ART OF FRENCH PASTRY TRAINING THAT INCLUDES SEVEN SESSIONS, FOCUSED ON BASICS OF FRENCH PASTRY-MAKING AND DESIGNED FOR BEGINNERS: FUTURE PROFESSIONALS OR ENTHUSIASTS. 1 session 7 sessions (full program) Duration 2.5 days 3.5 weeks Number of hours 17.5 hours hours Fee At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: discover the raw materials and learn the basic techniques of French pastry-making refine organizational skills: mise en place and production learn the basic hygiene rules learn how to simply present bistronomique desserts understand the relationship with the product become familiar with cooking utensils Schedule: Detailed schedule of classes is available on request. This training course is taught by the chefs of the Ecole Ritz Escoffier and the Ritz Paris. 14

15 Training schedule Basics of French pastry August 15 to 17 October 24 to Tea time August 17 to 19 October 26 au Brasseries & bistrots desserts August 22 to 24 October 31 to November 2 4. Petits fours for parties & receptions August 24 to 26 November 2 to 4 5. Dessert tarts August 29 to 31 November 7 to 9 6. French regional desserts August 31 to September 2 November 9 to Savory delights September 5 to 7 November 14 to 16 Final exam (1/2 day) September 7 November 16 15

16 LEVEL 2: ADVANCED TRAINING IN FRENCH PASTRY-MAKING TRAINING THAT INCLUDES SEVEN ADDITIONAL SESSIONS, FOCUSED ON THE IMPROVEMENT OF PASTRY-MAKING TECHNIQUES. DESIGNED FOR INTERMEDIATE LEVEL TRAINEES: PEOPLE WHO HAVE COMPLETED THE INTRODUCTION TO THE ART OF FRENCH PASTRY COURSE, PROFESSIONALS OF THE FOOD SERVICE INDUSTRY OR PEOPLE WHO HAVE EARNED AN EQUIVALENT DEGREE. 1 session 7 sessions (full program) Duration 2.5 days 3.5 weeks Number of hours 17.5 hours hours Fee At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: review of the main basic principles of pastrymaking discover how to work with chocolate and confectionary learn how to create an assortment of boutique products get acquainted with the making of ice creams and sorbets learn the methodology of plating and presenting desserts introduction to the modern techniques Training - Ritz Paris Pastry: After attending the whole program and subject to the agreement and availability of the School, It is possible to complete the training within a 2 week long module in restaurant or banqueting production techniques, in the Ritz Paris kitchens, supervised by the chef instructors. Schedule: Detailed schedule of classes is available on request. This training course is taught by the chefs of the Ecole Ritz Escoffier and the Ritz Paris. 16

17 Training schedule Chocolate discovery : bonbons & decoration June 20 to 22 Septembre 7 to 9 November 16 to Confectionery June 22 to 24 September 12 to 14 November 21 to Great classics June 27 to June 29 September 14 to 16 November 23 to Chocolate desserts June 29 to July 1 September 19 to 21 November 28 to Ice creams, sorbets and frozen desserts July 4 to 6 September 21 to 23 November 30 to December 2 6. Plated desserts July 6 to 8 September 26 to 28 December 5 to 7 7. Latest trends July 11 to 13 September 28 to 30 December 7 to 9 Final exam (1/2 day) July 13 September 30 December 9 17

18 LEVEL 3: FRENCH HAUTE PASTRY-MAKING SUPERIOR LEVEL TRAINING DESIGNED FOR PEOPLE WHO HAVE COMPLETED THE INTRODUCTION TO THE ART OF FRENCH PASTRY AND THE ADVANCED TRAINING IN FRENCH PASTRY-MAKING OR PROFESSIONALS OF THE FOOD SERVICE INDUSTRY WHO HAVE EARNED AN EQUIVALENT DEGREE. PERFECT FOR ENHANCING THE EDUCATION OF PROFESSIONAL PASTRY CHEFS. Duration 5 days Number of hours 35 hours Fee 2900 French haute pastry-making certificate granted at the end of training. Training goals: create an assortment of prestige desserts refine the methodology of plating : texture, temperature, color learn to value top-quality ingredients and seasonal products Training - Ritz Paris Pastry: After attending the whole program and subject to the agreement and availability of the School, It is possible to complete the training within 4 day long module in restaurant or banqueting production techniques, in the Ritz Paris kitchens, supervised by the chef instructors. The Ritz Paris Experience: This training course includes a lunch at L Espadon, the Ritz Paris gastronomic restaurant. Schedule: Detailed schedule of classes is available on request. Training schedule 2016 Session 1 July 18 to 22 Session 2 October 3 to 7 Session 3 December 12 to 16 18

19 COMPLETE TRAINING PROGRAM GASTRONOMY MASTER DIPLOMA THAT REPRESENTS THE MOST COMPREHENSIVE TRAINING AT OUR SCHOOL, COMBINING ALL OUR MAJOR TRAINING COURSES: INTRODUCTION TO FRENCH CUISINE ADVANCED TRAINING IN FRENCH CUISINE FRENCH HAUTE CUISINE INTRODUCTION TO THE ART OF FRENCH PASTRY ADVANCED TRAINING IN FRENCH PASTRY-MAKING FRENCH HAUTE PASTRY-MAKING VIENNOISERIE TRAINING AND BREAD ROLLS. Duration 19 weeks Number of hours 658 hours Fee Students are continually evaluated as they achieve the diplomas and certificates of each level of training. Training goals: assimilate techniques in order to respect and value food products, prepare and lay out dishes according to French traditional and modern savoir-faire master techniques and learn the optimal use of equipment develop creativity through the interpretation of existing recipes and the creation of new recipes organize work and manage time discover new trends Internship in the Ritz Paris Kitchen and/or main Pastry: Subject to the approval of the school s management and to availability, trainees who have earned the French Gastronomy Master Degree may do a 2-month (40-day) internship in the Ritz Paris Kitchen, under the guidance of Chef Nicolas Sale. The Ritz Paris Experience : This training course includes two lunches at L Espadon, our gastronomic restaurant and one night at the Ritz Paris. Students will receive a Ritz Escoffier Chef outfit embroidered with his or her name, along with a Diploma. Training schedule 2016 Session 1 June 6 Session 2 August 15 19

20 INFORMATION REGISTRATION Our entire training program is available on the Ecole Ritz Escoffier website. Trainees can register online or by submitting a registration form. All our rates are VAT included. The registration form should be filled in and signed, and sent to the school, along with a deposit of 50% of the total price of the training course(s), or full price if registration is made less than 30 days prior to the beginning of course. The school will send a written confirmation in return. 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. DAILY SCHOOL LIFE The kitchen of the Ecole Ritz Escoffier follows the pace of the Ritz Paris Kitchen. Trainees can, therefore, get advice from the experts of each culinary discipline who form the hotel s professional team. The school has two demonstration kitchens and one pastry kitchen. Classes are given in French and/or English. Being fluent in at least one of these two languages is essential for the correct understanding of the classes. Technical sheets are handed over to trainees at the beginning of each session, in the language of their choice (French or English). A 150 credit cart guarantee for the outfit loan will be asked for on registration. Any outfit kept by a trainee or not returned will be charged 150. Trainees have the obligation to wear their own safety shoes. Secure individual changing rooms are available to trainees. The school also makes available a selection of hotels, locations and publications to help you find rental accommodation in Paris. Professional tools and equipment required for the performance of the class are available to trainees. The school also provides trainees with a full chef outfit, cleaned daily by the Ritz Paris laundry service. 20

21 CONTACT École Ritz Escoffier Ritz Paris 15 place Vendôme Paris T ecole@ritzparis.com Internet website & reservations: ritzescoffier.com Entrance of the school : 38 rue Cambon Paris Métro : Concorde Opéra Madeleine RER : Auber