PROFESSIONAL TRAINING Mastering the CULINARY

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PROFESSIONAL TRAINING Mastering the CULINARY
P R O F E S S I O N A L
T R A I N I N G
Mastering
the C U L I N A R Y
A RT S
PROFESSIONAL TRAINING
2016
“ Good cuisine is the basis
of true happiness ”
AUGUSTE ESCOFFIER
INTRODUCTION
A P I ON EER O F M ODE R N C U I SI N E , AU G U S T E E S CO F F IE R WA S T H E F IR S T E X E CUTIV E
C H E F AT T H E R IT Z PA R IS .
S i n c e 1988, t h e É co le R it z E s co f f i e r, b u i l t i n h i s h o n o r, h a s b e e n f a i t h f u l l y and
passi on a t e l y pas s in g dow n t h e value s h e c h e r i s h e d :
Skills,
Creativity,
Pursuit of Excellence.
The sc h ool i s n ow a wo r ld- re n ow n e d i n s ti tu ti o n t h a t tra i n s t o m o r row ’ s g re a t Ch e f s and
e a g e r c ook i n g buf f s alike in a f r ien d l y a tm o s p h e re . Fo r i ts re o p e n i n g , t h e s c h o o l i s
u nve i l i n g a bran d n ew s pace devo t e d t o ex p l o r i n g eve r y a s p e c t o f Fre n c h c u i s i n e .
TA B L E O F C O N T E N T S
COOKING TRAINING
Introduction to French cuisine – Level 1
page 8
Advanced training in French cuisine – Level 2
French haute cuisine – Level 3
page 10
page 12
PA S T RY T R A I N I N G
Viennoiserie and Bread rollspage 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
I N F O R M AT I O N
Registrationpage 20
Daily school lifepage 20
5
TRAINING IN THE PUREST
R I T Z PA R I S T R A D I T I O N
T H E É C O L E R I T Z E S C O F F I E R I S A WO R L D - R E N OW N E D I N S T I T U T I O N O F F E R I N G
D E G R E E P RO G R A M S I N B OT H E N G L I S H A N D F R E N C H F O R A N YO N E W H O W I S H E S
TO L E A R N T H E BA S I C S , T R A I N F O R A C A R E E R O R TA K E M A S T E R C L A S S E S I N T H E
C U L I N A RY A R T S .
From beginner cooks to Haute Cuisine experts,
the Chefs of the future come here to learn the
invaluable skills of the trade.
In addition to recipes and technique, students
are taught to grasp the subtlety of ingredients
and flavors and become ambassadors of an everevolving art.
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.
By constantly adapting the training it provides, the
Ecole Ritz Escoffier always seeks to achieve a sense
of boldness and excellence.
N E W K I TC H E N
AT T H E E C O L E R I T Z E S C O F F I E R
C O M F O R T A N D I N N OVAT I O N AT T H E I R B E S T.
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
7
COOKING TRAINING
L EV E L 1 : I N T RO D U C T I O N TO F R E N C H C U I S I N E
T H I S T R A I N I N G C O U R S E I N C LU D E S S E V E N S E S S I O N S D E D I C AT E D TO L E A R N I N G
T H E BA S I C S O F F R E N C H C U I S I N E A N D I S D E S I G N E D F O R B E G I N N E R S W H E T H E R
T H E Y B E E N T H U S I A S T S O R A S P I R I N G P RO F E S S I O N A L S .
7 sessions
1 session
1 session
Duration
2 days
3 days
3.5 weeks
Number of hours
14 hours
21 hours
122.5 hours
Fee
€ 1100
€ 1600
€ 8300
(full program)
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
Training schedule 2016
1. Basics, sauces and jus
June 6 to 7
August 15 to 16
October 24 to 25
2. Meats and poultry
June 8 to 10
August 17 to 19
October 26 to 28
3. 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 11
7. Introduction to traditional French
cooking
June 27 to 28
September 5 to 6
November 14 to 15
June 29
September 7
November 16
Final exam (1/2 day)
9
L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H C U I S I N E
THIS TRAINING COURSE INCLUDES ELEVEN SESSIONS FOCUSED ON THE
IMPROVEMENT OF COOKIN G TEC HNIQUES AND KN OWLEDGE. DESIGNED FOR
INTERMEDIATE LEVEL TRAINEES: PEOPLE WHO HAVE COMPLETED THE “INTRODUCTION
TO FRENCH CUISINE” TRAINING COURSE, PROFESSIONALS OF THE FOOD
S E R V I C E I N D U S T R Y A N D P E O P L E W H O H AV E E A R N E D A N E Q U I VA L E N T D E G R E E .
1 session
1 session
11 sessions
Duration
2 days
3 days
5 weeks and 1.5 day
Number of hours
14 hours
21 hours
185.5 hours
Fee
€ 1100
€ 1600
€ 12900
(full program)
At the end of the eleven sessions, a Diploma is given to trainees who pass the practical test.
Training goals:
Training - Ritz Paris Kitchen:
• learn more advanced cooking techniques
• embrace international cuisine
• learn more about vegetarian and healthy cuisines
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.
This training course is taught by the Chefs of the
Ecole Ritz Escoffier and the Ritz Paris.
Schedule:
Detailed schedule of classes is available on request.
10
Training schedule 2016
1. Vegetables
June 30 to July 1
September 8 to 9
November 17 to 18
2. Meats and poultry
July 4 to 6
September 12 to 14
November 21 to 23
3. Fish and shellfish
July 7 to 8
September 15 to 16
November 24 to 25
4. Seasonality Variations
around a product
July 11 to 12
September 19 to 20
November 28 to 29
5. 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
*
August 5
October 14
*
Final exam (1/2 day)
11
LEVEL 3: FRENCH HAUTE CUISINE
S U P E R I O R L E V E L T R A I N I N G D E S I G N E D F O R P E O P L E W H O H AV E C O M P L E T E D T H E
“ I N T RO D U C T I O N TO F R E N C H C U I S I N E ” A N D T H E “A DVA N C E D T R A I N I N G I N F R E N C H
C U I S I N E ” O R P RO F E S S I O N A L S O F T H E F O O D S E RV I C E I N D U S T RY W H O H AV E
E A R N E D A N E Q U I VA L E N T D E G R E E . P E R F E C T F O R E N H A N C I N G T H E E D U C AT I O N O F
P RO F E S S I O N A L C H E F S .
Duration
5 days
Nombre of hours
35 hours
Fee
€ 2900
“French Haute Cuisine” certificate granted at the end of training.
Training goals:
Training - Ritz Paris kitchen:
• master the use of noble and exceptional ingredients
• execute Haute Cuisine recipes
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.
This training course is taught by the Chefs of the
Ecole Ritz Escoffier and the Ritz Paris.
The Ritz Paris Experience:
Schedule:
This training course includes a lunch at L’Espadon,
the Ritz Paris gastronomic restaurant.
Detailed schedule of classes is available on request.
Training schedule 2016
Session 1
August 8 to 12
Session 2
October 17 to 21
12
VIENNOISERIE AND BREAD ROLLS TRAINING
TRAINING FOCUSED ON MASTERING THE KEY TECHNIQUES OF VIENNOISERIE
A N D B R E A D RO L L S , A R E N OW N E D F R E N C H S K I L L .
Duration
5 days
Number of hours
35 hours
Fee
€ 2200
“Viennoiserie and Bread Rolls” certificate granted at the end of training.
Training goals:
Schedule:
• 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
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
PA S T RY T R A I N I N G
L EV E L 1: I N T RO D U C T I O N TO T H E A RT O F F R E N C H PA S T RY
T R A I N I N G T H AT I N C LU D E S S E V E N S E S S I O N S , F O C U S E D O N BA S I C S O F F R E N C H
PA S T RY- M A K I N G A N D D E S I G N E D F O R B E G I N N E R S : F U T U R E P RO F E S S I O N A L S O R
ENTHUSIASTS.
1 session
7 sessions
(full program)
Duration
2.5 days
3.5 weeks
Number of hours
17.5 hours
122.5 hours
Fee
€ 1050
€ 7000
At the end of the seven sessions, a Diploma is given to trainees who pass the practical test.
Training goals:
Schedule:
• 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
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
Training schedule 2016
1. Basics of French pastry
August 15 to 17
October 24 to 26
2. Tea time
August 17 to 19
October 26 au 28
3. 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 11
September 5 to 7
November 14 to 16
September 7
November 16
7. Savory delights
Final exam (1/2 day)
15
L E V E L 2 : A D VA N C E D T R A I N I N G I N F R E N C H P A S T R Y- M A K I N G
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
122.5 hours
Fee
€ 1050
€ 7300
At the end of the seven sessions, a Diploma is given to trainees who pass the practical test.
Training goals:
Training - Ritz Paris Pastry:
• 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
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
Training schedule 2016
1. Chocolate discovery :
bonbons & decoration
June 20 to 22
Septembre 7 to 9
November 16 to 18
2. Confectionery
June 22 to 24
September 12 to 14
November 21 to 23
3. Great classics
June 27 to June 29
September 14 to 16
November 23 to 25
June 29 to July 1
September 19 to 21
November 28 to 30
5. 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
July 11 to 13
September 28 to 30
December 7 to 9
July 13
September 30
December 9
4. Chocolate desserts
7. Latest trends
Final exam (1/2 day)
17
L E V E L 3 : F R E N C H H A U T E P A S T R Y- M A K I N G
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:
techniques, in the Ritz Paris kitchens, supervised
by the chef instructors.
• create an assortment of “prestige” desserts
• refine the methodology of plating : texture,
temperature, color…
• learn to value top-quality ingredients and
seasonal products
The Ritz Paris Experience:
This training course includes a lunch at L’Espadon,
the Ritz Paris gastronomic restaurant.
Training - Ritz Paris Pastry:
Schedule:
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
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
COMPLETE TRAINING PROGRAM
G A S T RO N O M Y M A S T E R
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
€ 32400
Students are continually evaluated as they achieve the diplomas and certificates of each level of training.
Training goals:
Internship in the Ritz Paris Kitchen and/or
main Pastry:
• 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
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
I N F O R M AT I O N
R E G I S T R AT I O N
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.
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.
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),
D A I LY S C H O O L L I F E
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.
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.
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).
Secure individual changing rooms are available to
trainees.
Trainees have the obligation to wear their own
safety shoes.
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
C O N TAC T
École Ritz Escoffier – Ritz Paris
15 place Vendôme 75001 Paris
T +33 1 43 16 30 50
[email protected]
Internet website & reservations: ritzescoffier.com
Entrance of the school :
38 rue Cambon 75001 Paris
Métro : Concorde – Opéra – Madeleine RER : Auber

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