Master Classes TABLE OF CONTENT

DUCASSE EDUCATION 3

OUR MASTER CLASSES 4

CULINARY ARTS 5

SIGNATURE 7

PRODUCT-ORIENTED 7

HEALTHY & NATURAL 7

TECHNIQUES 8

NEW TRENDS 9

STREET FOOD 9

PASTRY ARTS 12

TRADITIONAL & INNOVATIVE PASTRY 13

HEALTHY PASTRY 14

ICE CREAM 14

CHOCOLATE 15

CONFECTIONERY 15

BAKERY 15

- 1 - - 2 - DUCASSE EDUCATION OUR MASTER CLASSES

SCHOOLS A FLEXIBLE DRIVEN BY DUCASSE Education Master Classes are designed to provide you with additional support to reach SOLUTION TO TRAIN PASSION the industry’s highest standards while keeping PARTICIPANTS ON A your own culinary identity. SPECIFIC CULINARY At the roots of DUCASSE Paris are the OR PASTRY EXPERTISE. passion for culinary and pastry arts, and Our expertise is at your fingertips to create an . You may choose the desire to reveal the original taste of exclusive training experience among our various catalog themes that can products, to exalt their flavors, and to be taught on your premises or at our schools satisfy our guests. Driven by the vision in France. Our dedicated team will then tailor BENEFIT FROM A TAILORED TRAINING of Alain Ducasse, our 8 divisions express a training program based on your specific the commitment of our teams, who bring objectives, program type (demo/ hands-on/ PROGRAM BASED ON our passion for taste to life, in France and tasting) andduration . YOUR NEEDS. abroad. Our Master Classes impart not only the latest culinary innovation and techniques but also the ALAIN DUCASSE Since its inception, DUCASSE Education importance of produce quality to respond to the contributes to the transmission of our ever-changing hospitality industry demand. It French savoir-faire and knowledge in is the opportunity for participants to bring out culinary and pastry arts. Today, we are a their talent in culinary and pastry arts. leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional I have always REACH standards, forged through decades of endeavored to pass EXCELLENCE WITH on my vision of practice and experience. culinary and pastry DUCASSE arts. I share my DUCASSE Education passes on the highest know-how with EDUCATION “ culinary and pastry industry standards all young people craving for learning, with its comprehensive hands-on training career-changers programs, that emphasize practical learning and professionals of techniques with precision, innovation, willing to strengthen their skills, with and rigorous skillsbased methodology. a single motto in mind: excellence in practice. ”

- 3 - - 4 - CULINARY ARTS

- 5 - - 6 - CULINARY ARTS CULINARY ARTS

SIGNATURE PRODUCT-ORIENTED TECHNIQUES

3-STAR STARTERS FISH & SHELLFISH BASIC TECHNIQUES: & MAIN COURSES PRODUCE BROTHS, GRAVIES, SAUCES AND SEASONNINGS ››Perfect the development, ingredients ››Elaborate recipes using seasonal sea and combinations and balance of menus using freshwater fish and shellfish. ››Improve dishes with high-quality broths, high quality produce. ››Optimize produce to reduce waste and sauces, gravies and seasonings for different Recipes ››Understand the methodologies employed Improving improve the quality of dishes. The hallmarks produce categories (meat, poultry, fish, specifically and perfecting of dishes on in 3-star restaurants with recipes from ››Master preliminary and specific shellfish and vegetables). selected to techniques any menu “Le Louis XV - Alain Ducasse à l’Hôtel de preparations (stuffing, etc.), storage, ››Learn various preparation techniques develop the Paris” in Monaco, “Alain Ducasse au Plaza 1 2 dressing, filleting, cuts, sauces, seasonings adaptable to different catering concepts, participant’s Athénée” in Paris and “Alain Ducasse at the and cooking methods. 1 2 menus, or clientele. knowledge of Dorchester” in London. Haute Cuisine ››Master organization, hygiene standards, ››Review produce properties, broths, storage and preservation. 2 gravies, sauces, set up, cooking methods and plating. POULTRY & MEAT PRODUCE BASIC TECHNIQUES: BASIC TECHNIQUES: BEST-OF INTERNATIONAL ››Prepare famous French recipes using VEGETABLES FISH & SHELLFISH ALAIN DUCASSE poultry and meat (as well as seasonal game animals and fowl). ››Review and improve knowledge and skills ››Review produce properties and master Improving ››Understand produce properties and make ››Design a suitable menu for an international and perfecting in receiving, storing, and using plant-based preparation techniques to optimize the use clientele in a high-quality manner. the best use of it to reduce costs, optimize produce and grains. of produce, reduce waste and improve the techniques output and improve the quality of dishes. ››Prepare recipes from Alain Ducasse Basics notions ››Create complete vegetarian dishes or with Basics notions quality of dishes. ››Master preliminary and specific A culinary restaurants in various countries and 1 2 of different limited animal protein dishes, adaptable to on cuts and ››Elaborate complete recipes using seasonal preparations (boning, stuffing, trimming, mix designed regions of the world: USA, Asia, Eastern plant-based various menus and clientele. cooking sea and freshwater fish and shellfish. etc.), curing, storage, butchery, cooking to meet and Western Mediterranean, etc. categories techniques methods, gravies, sauces and seasonings. ››Adapt techniques, cutting and cooking ››Master storage, dressing, filleting, cuts, expectations of ››Master countries’ specific techniques, and their methods to streamline food costs. sauces, seasonings and cooking methods a cosmopolitan preparation, set up, cooking methods and preparation. 1 2 clientele. regeneration. 1 2 2

HEALTHY & NATURAL BASIC TECHNIQUES: SOUS-VIDE METHOD: POULTRY & MEAT SET UP, PRODUCTION & SENDING OUT CEREALS, VEGGIES, ››Create a contemporary offer with various GLUTEN FREE meat and poultry courses as well as sauces ››Optimize kitchen staff’s time management, and side dishes. output and productivity. ››Create a contemporary, nutritionally Basics notions ››Master cuts and preparation techniques Master, ››Know various implementation, preparation balanced offer, suitable for gluten on cuts and in order to target whole and/or non- practice, and and preservation options to respect intolerants or vegetarian clients. cooking butchered produce to reduce material understand ingredients and flavors. techniques costs and optimize outputs. benefits of Cooking with ››Work on textures, ingredients ››Learn how to use sous-vide equipment and sous-vide vegetables, combinations and cooking methods to ››Review produce properties, storage, comply with hygiene legislation. 1 2 preservation, legislation, set up, hygiene method. legumes, optimize flavor and appearance. ›Master various levels of cooking standards, butchery, cooking and reheating › grains, gluten- ››Expand knowledge of the properties and (preservation and/or precision), storage, methods. 1 2 free flours and benefits of the produce used. regeneration and sending out. plant-base oils

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1 Level 1 available 2 Level 2 available 1 Level 1 available 2 Level 2 available - 7 - - 8 - CULINARY ARTS

NEW TRENDS STREET FOOD

COCKTAILS, BANQUETS INNOVATIVE & TRENDY AND SEMINARS STREET FOOD

››Create an attractive offer, streamline the ››Immerse in the current international street production and optimize the output for food trends and master the classics. large capacity structures. ››Create innovative sandwiches, soups, Organization, ››Master preparation techniques and staff Innovation smoothies, salads, tarts, pies and small production, organization to monitor the meals’ quality and expertise portioned hot meals. applied to and re-heating for events. ››Enhance fresh and semi-elaborated current fast large volumes. ››Enhance fresh produce and semi-prepared produce, improve organizational methods food trends ingredients to elaborate modern or and master techniques to optimize 2 revisited classic dishes. productivity and efficiency. 1 2

FRENCH BISTROS: HEALTHY & FAST CASUAL BETWEEN TRADITION AND STREET FOOD INNOVATION ››Use fresh produce adapted to health- conscious consumers and new trends ››Re-interpret bistro cuisine classics and (specific diets, allergens, etc.). French regional recipes with emphasis on Healthy, tasty A modern culinary traditions. ››Create healthy salads, soups, smoothies, and fast pasta box, small portioned hot meals and approach ››Learn broths, stocks, and sauces methods, to French vegetable sandwiches. preparation and cooking techniques, 1 2 classics reheating and plating. ››Enhance fresh and semi-elaborated produce, improve organizational methods ›Master techniques and optimize 1 2 › and master techniques to optimize methodology to improve in quality, productivity and efficiency. productivity and efficiency.

CULINARY DESIGN

››Enhance plating for specific restaurant or catering concept (gastronomic, bistro, fast food). Showcase ››Master essential rules and techniques of a menu final dish plating (positioning, quantity, and create neatness, color). a culinary ››Choose appropriate ingredient preparation signature (trimming, cutting, cooking) and relevant table setting. 2

1 Level 1 available 2 Level 2 available - 9 - - 10 - PASTRY ARTS

- 11 - - 12 - PASTRY ARTS PASTRY ARTS

TRADITIONAL & INNOVATIVE PASTRY HEALTHY PASTRY

TARTS & FRENCH NEW SUGAR USAGE ENTREMETS TEA-TIME IN PASTRY

››Understand pastry fundamentals and learn ››Create a complete Tea Time trolley and ››Develop a wide range of tasty and healthy new techniques. assortment. restaurant pastries by using new sugar types: reduced fruit juice, maltivol, stevia, ››Master new finishing techniques and ››Elaborate modern small cakes, petit-fours, agave syrups, or honeys. Traditional discover current trends in cake design. For an elegant small tarts and pound cakes with fruits and A new approach ›Discover and understand which sugar type and modern ››Prepare various tasty and contemporary and tasty chocolate. › is the most adapted to elaborate different creations tart and entremet recipes. afternoon ››Acquire techniques with the aim of to pastry designed for creating delicate design and enhancing conception light and tasty recipes. success 1 2 taste. 1

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GLUTEN & LACTOSE FREE PASTRY

››Make innovative gluten and lactose free SWEET restaurant pastries to create a healthy and SNACKING tasty offer. Design ››Elaborate adapted recipes for consumers ››Prepare various finger food recipes: pastries for with celiac disease or health conscious brownie, cereal bars, tarts, etc. everyone ones.

››Revisit classic recipes and adapt them for 1 ››Discover and learn about the most Innovation different tasting settings (restaurant or adapted raw produce substitutes. & expertise take-away). applied to ››Discover new trends to boost a desserts take-away menu. pastries

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ICE CREAM

BASIC PASTRY ALAIN DUCASSE TECHNIQUES DESSERTS ICE CREAMS & FROZEN ENTREMETS ››Master basic techniques to make creative ››Structure a dessert menu based on three simple desserts with emphasis on taste themes: Bistro, Gastronomic and Trendy ››Master ice cream technology fundamentals and visual aspect. (Naturalness). to be more independent and creative. Basic notions ››Understand technologies and master A pastry mix ››Make plated desserts and cooked desserts ››Make a wide range of ice creams, sorbets, on different production and assembling methods to designed with seasonal produce. A balanced frozen entremets and roll cakes using pastry make accessible but high quality pastries. to meet ››Adapt preparation and cooking techniques combination different components. expectations of preparations ››Elaborate dough, mousses, creams, to enhance desserts’ presentation, of textures, ››Critical analysis of physicochemical biscuits, ice-cream, and icy textures. a cosmopolitan appearance and quality while respecting tastes and reactions through tasting and observations. 1 clientele produce properties. originality

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1 Level 1 available 2 Level 2 available 1 Level 1 available 2 Level 2 available - 13 - - 14 - PASTRY ARTS

CHOCOLATE BAKERY

CHOCOLATE PIECES, BREAD & VIENNOISERIES BONBONS & BARS BY ERIC FERRATON, MEILLEUR OUVRIER ››Master chocolate technology DE FRANCE fundamentals to create new recipes. ›Elaborate a wide range of different › ››Make a wide range of breads, brioches, Technique at bonbons with ganache, praline, double- The secrets of croissants, and surdough bread. the service of layers, marzipan, etc. French bread ››Master slow rising and delayed checking flavour and & viennoiserie ››Optimize production and master finished methods for streamlined production. texture products freezing processes. ››Learn different poolish and natural yeast 1 2 2 production methods.

CONFECTIONERY

CONFECTIONERY: BETWEEN TRADITION & INNOVATION

››Create a wide range of confectionery products easy to reproduce with your A modern teams. approach to ››Make different traditional and trendy confectionery recipes such as Haribo© candies, classics marshmallows, fruit jellies, caramels, fudges, fondant and coated nougat. 1 2

1 Level 1 available 2 Level 2 available - 15 - - 16 - - 17 - - 18 - DUCASSE Education International Recruitment & Admissions Department Email: [email protected] Tel: +33(0)1 34 34 03 38 or +33(0)1 34 34 19 03 ducasse-education.com

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