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Masteringthe C U L I N A R YA RT STRAINING COURSES2018

“ Good cuisine is the basisof true happiness ”AUGUSTE ESCOFFIER

INTRODUCTIONA PIONEER OF MODERN CUISINE,AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF AT THE RITZ PARIS.Sin ce 1 9 8 8 , th e É c o l e Ri t z E sc o ffi e r, bu ilt in h is h o n o r, h as b e e n f a it h f u lly a n d p a s s io nat elypa s s i n g down t he va l u e s he c he ri she d :Skills,Creativity,Pursuit of Excellence.The É co l e R i t z E sc o ffi e r i s a w o rl d - re now n e d in s t it u t io n o f f e r in g d e gr e e p r o gr am s in b o t h Fr en c hand En g l i s h f o r a nyo ne w ho w i she s t o l e a r n t h e b a s ic s, t r ain f o r a c a r e e r o r t a ke m a s t e r c l as s esin th e cu l i n a r y a rt s.

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TA B L E O F C O N T E N T SLO N G -T E R M T R A I N I N G SC O O K I N G page 9French Cuisine – Introduction page 10French Cuisine – Advanced level page 10French Cuisine – Superior level page 11PA S T R Y- M A K I N G page 13French Pastry – Introduction page 14French Pastry – Advanced level page 14French Pastry – Superior level page 15R I TZ E S C O F F I E R C U L I N A R Y A R T S D I P L O M A page 17S 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 SViennoiserie and bread rolls page 19French Haute Cuisine page 21French Haute Pastry-Making page 22Information page 235

TRAININGI N T H E P U R E S T R I TZ PA R I S T R A D I T I O NFrom beginner cooks to Haute Cuisine experts,the Chefs of the future come here to learn theinvaluable skills of the trade.In addition to recipes and technique, studentsare taught to grasp the subtlety of ingredientsand flavors and become ambassadors of an everevolving art.Our team of Chefs and experts, trained at the toprestaurants in France and worldwide, passionatelycarry on and pass down their skills to professionaltrainees of all levels.By constantly adapting the training it provides, theÉcole Ritz Escoffier always seeks to achieve a senseof boldness and excellence.K I TC H E NAT T H E É C O L E R I TZ E S C O F F I E RC 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 TTheschool’sstate-of-the-artequipment,developed by the Chefs and the TeachingCommittee, is the perfect toolset for discoveringthe best techniques of cooking and pastrymaking.Two demonstration kitchens and one pastry laboffer trainees optimal comfort and learningconditions.6

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L O N G -T E R M T R A I N I N G C O U R S E SO U R T R A I N I N G C O U R S E S A R E D I V I D E D I N TO T WO S U B J E C T S :F R E N C H C U I S I N E A N D F R E N C H PA S T R Y.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 L S :I N T R O D U C T I O N, A DVA N C E D L E V E L A N D S U P E R I O R 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 Cuisine and Pastry will be awardedthe Ritz Escoffier Culinary Arts Diploma.All candidates, even those having prior culinary or pastry experience or training,are required to begin with the Introduction level.R I TZ E S C O F F I E R C U L I N A R Y A R T S D I P LO M AC U I S I N E D I P LO M APA S T R Y D I P LO M AFrench CuisineFrench PastryFrench CuisineFrench PastryFrench CuisineFrench PastrySuperior levelSuperior levelAdvanced levelAdvanced levelIntroductionIntroduction8

L O N G -T E R M T R A I N I N G C O U R S E SCOOKINGT H I S T R A I N I N G C O U R S E I N C L U D E S T H R E E L E V E L S D E D I C AT E D TO L E A R N I N G T H E B A S I C SO 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 SO R A S P I R I N G P R O F E S S I O N A L S.Entry requirements: Candidates must be at least 18 years old and must have obtainedthe French Baccalaureate or equivalent diploma.Course hours: Monday to Friday, 9am – 5pm. Lunch break is included.FRENCH CUISINEFRENCH CUISINEFRENCH CUISINEDuration5 weeks5 weeks2 weeksNumber of hours175 hours175 hours70 hoursFee 10 500 10 500 4 400IntroductionAdvanced levelSuperior levelR I TZ E S C O F F I E R C U I S I N E D I P LO M ADuration12 weeksNumber of hours420 hoursFee 25 400A two-day optional session dedicated to “hygiene in the food service industry” is available at a rate of 850 taxincluded.At the end of each level, the trainee is awarded a Certificate in French Cuisine following an ongoing assessmentof their work and successful completion of the practical exam. After earning all three certificates, the trainee willbe awarded the Ritz Escoffier Cuisine Diploma.9

L O N G -T E R M T R A I N I N G C O U R S E SFRENCH CUISINE – INTRODUCTIONGoals 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 techniquesScheduleSession 1From January 8 to February 3*Session 2From April 9 to May 11Session 3 – Summer 2018From July 9 to August 10Session 4From August 27 to September 28*For this session only, classes will be held from Monday to Saturday.F R E N C H C U I S I N E – A D VA N C E D L E V E LGoals Broaden your knowledge of French Cuisine Learn about cuisines from all over the world Master advanced knife skills Master traditional cooking techniques Establish a logical working method for organizing an eventScheduleSession 1From February 12 to March 16Session 2From May 22 to June 22Session 3From October 8 to November 9Subject to availability and registration, the 5-week session may conclude with a visit to the famous Frenchwholesale market in Rungis. This trip is included in the price of the training course.10

L O N G -T E R M T R A I N I N G C O U R S E SF R E N C H C U I S I N E – S U P E R I O R L E V E LGoals 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 ChefScheduleSession 1From March 26 to April 6Session 2From June 25 to July 6Session 3From November 19 to 30R I T Z PA R I S E X PE R I E N C EDuring the Ritz Escoffier Cuisine Diploma training program, trainees are invited to discoverthe culinary creations of Nicolas Sale, Executive Chef of the Ritz Paris, with a lunch at “LesJardins de L’Espadon”.P R AC T I C A L T R A I N I N G I N T H E K I TC H E N O F T H E R I T Z PA R I SSubject to availability and the approval of the school management, trainees who attend thefull French Cuisine program have the option of participating in a 4-week practical trainingcourse in the kitchens of the Ritz Paris, under the guidance of Chef Nicolas Sale.11

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L O N G -T E R M T R A I N I N G C O U R S E SPA S T R Y- M A K I N GT H I S T R A I N I N G C O U R S E I N C L U D E S T H R E E L E V E L S D E D I C AT E D TO L E A R N I N G T H E B A S I C SO F F R E N C H PA S T R Y- M A K I N G 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 EE N T H U S I A S T S O R A S P I R I N G P R O F E S S I O N A L S.Entry requirements: Candidates must be at least 18 years old and must have obtainedthe French Baccalaureate or equivalent diploma.Course hours: Monday to Friday, 8:30am – 4:30pm. Lunch break is included.FRENCH PASTRYFRENCH PASTRYFRENCH PASTRYDuration5 weeks5 weeks2 weeksNumber of hours175 heures175 hours70 hoursFee 8 900 9 200 3 800IntroductionAdvanced levelSuperior levelR I TZ E S C O F F I E R PA S T R Y D I P LO M ADuration12 weeksNumber of hours420 hoursFee 21 900At the end of each level, the trainee is awarded a Certificate in French Pastry-Making following an ongoingassessment of their work and successful completion of the practical exam. After earning all three Certificates, thetrainee will be awarded the Ritz Escoffier Pastry-Making Diploma.13

L O N G -T E R M T R A I N I N G C O U R S E SF R E N C H PA S T RY – I N T RO D U C T I O NGoals 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 unfilled cakes Become familiar with basic doughs, creams and custardsScheduleSession 1From January 8 to February 3*Session 2From April 9 to May 11Session 3 – Summer 2018From July 9 to August 10Session 4From August 27 to September 28*For this session only, classes will be held from Monday to Saturday.F R E N C H P A S T R Y – A D VA N C E D L E V E LGoals Discover traditional regional French desserts Learn to make Viennoiseries (croissants, brioche, etc.) Perfect your piping bag skills Learn to make filled cakes and bakery tarts Introduction to working with chocolateScheduleSession 1From February 12 to March 16Session 2From May 22 to June 22Session 3From October 8 to November 9To conclude this 5-week session, we offer the chance to discover the sweet creations of François Perret,Pastry Chef of the Ritz Paris, included in the price of your training program.14

L O N G -T E R M T R A I N I N G C O U R S E SF R E N C H PA S T RY – S U PE R I O R L EV E LGoals Become familiar with Michelin-starred restaurants’ individually-plated desserts Learn to make petit-fours and mini pastries Master the ability to make and use different types of puff pastry Develop your chocolate skills: molded chocolate candies and decorations Learn the art of candy making Establish a logical working method for bakeshop productionScheduleSession 1From March 26 to April 6Session 2From June 25 to July 6Session 3From November 19 to 30R I T Z PA R I S E X PE R I E N C EDuring the Ritz Escoffier Pastry Diploma training program, trainees are invited to discoverthe culinary creations of Nicolas Sale, Executive Chef of the Ritz Paris, with a lunch at “LesJardins de L’Espadon”.P R AC T I C A L T R A I N I N G I N T H E K I TC H E N O F T H E R I T Z PA R I SSubject to availability and the approval of the school management, trainees who attend thefull French Pastry program have the option of participating in a 4-week practical trainingcourse in the Pastry kitchens of the Ritz Paris, under the guidance of François Perret.15

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L O N G -T E R M T R A I N I N G C O U R S E SR I TZ E S C O F F I E R C U L I N A R Y A R T S D I P L O M AA D I P LO M A T H AT R E P R E S E N T S T H E M O S T C O M P R E H E N S I V E T R A I N I N G AT O U R S C H O O L ,C O M B I N I N G A L L O U R M A J O R T R A I N I N G C O U R S E S : F R E N C H C U I S I N E – I N T R O D U C T I O N,A DVA N C E D L E V E L A N D S U P E R I O R L E V E L A N D F R E N C H PA S T R Y – I N T R O D U C T I O N,A DVA N C E D L E V E L A N D S U P E R I O R L E V E L .Duration24 weeksNumber of hours840 hoursFee 40 200The Ritz Escoffier Culinary Arts Diploma is awarded after the completion of all six levels in the training course.Trainees’ work will be regularly inspected and an exam will be held at the end of each level.17