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French Culinary Arts

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French Culinary Arts FRENCH CULINARY ARTS at the Institut Paul Bocuse Lyon-Ecully ( F r a n c e ) 2010 STUDENT’S PROGRAM t h t h ( 1 7 of May – 17 of September) An exclusive 16-week program for advanced students To improve skills, gain knowledge and to share an international experience The experience is anchored in realities of the profession 2010 Worldwide Alliance GLOBAL COURSE DESCRIPTIONS ADVANCED CULINARY TECHNIQUES This course combines practice, theory and demonstration classes. It is designed to review and consolidate basic culinary skills as well as increase knowledge about raw materials. Special emphasis is placed on a « one day/one product » principal. Using vegetables, meats, poultry and fish, you will develop your skills by practicing different techniques and by exploring a variety of traditional and modern French recipes. Food safety, hygiene and cross-cultural competences are put into practice daily. There will be hands-on classes in the kitchen from Monday to Friday, 7 hours per day, COOKING PRACTICE ‘F&B’ and the ‘O’Flaveur”, are the names of the restaurants dedicated to preparing students and faculty lunches. In F&B, you will improve your skills and techniques in preparing and plating a variety of French classical entrees and main dishes. During the summer the restaurant serves approximately 150 people per day. You will be following the techniques and principles of Auguste Escoffier. Special emphasis is placed on kitchen organization and food production. Students will spend two weeks in F&B. The first week, the menu is imposed by the chef. During the second week, the students decide the menus and the recipes. One of the highlights of this program is the chance for each student to experience a real restaurant situation in which there is a certain amount of pressure to produce quality meals to be served at a designated time. You will not only be practicing and reinforcing your culinary techniques. You are also acquiring rapidity and precision while respecting food safety, hygiene and cost control. There will be an evaluation each week based on: organization, techniques, team attitude, and professional behaviour. Classes are held Monday to Friday, 7 hours per day. 2 2010 Worldwide Alliance CULINARY ARTS TRAINING “Saisons” is the gourmet restaurant located in the Institute’s chateau which is open to guests for lunch and dinner. This fine « A la carte » dining room is the place where you will discover French restaurant organization and atmosphere. During the training period, you will improve in regularity, precision and rapidity while discovering new recipes and food design. Special emphasis is placed on how to properly execute the different amuse-bouche and dishes in order to meet the customer’s expectations while respecting the restaurant’s service organization. The stakes are even higher than in “F&B” because in this restaurant, we are serving the general public. Food safety and hygiene are practiced daily. There will be a weekly evaluation based on: organization, techniques, team attitude, and professional behaviour. Classes are held Monday to Friday for approximately 8 hours per day. The lunch and dinner services will be assured by the students (with the exception of Wednesday when there is no dinner service.) ADVANCED PASTRY This practical course is designed to review and consolidate basic pastry skills and techniques. Special emphasis is placed on French pastries, entremets, petits fours as well as individually plated desserts and mignardises which may be served at « Saisons » You will explore a variety of items such as cakes, tarts, creams, mousses, ices, sorbets and chocolates in order to perfect and to combine different methods and techniques. Food safety, hygiene and cross-cultural competences are practiced daily. Evaluations will be based on: organization, techniques, team attitude, and professional behaviour. Hands-on classes are held Monday to Friday, 7 hours per day. 3 2010 Worldwide Alliance BREAD BAKING This practical course is designed to teach and to consolidate basic bread baking skills and techniques. Special emphasis is placed on baking, not only the French traditional baguette and viennoiserie, but also a wide variety of breads using different types of flour, fermentation methods, shaping and mixing processes. The products which are baked are served in our restaurants. Breakfasts for the students at the “Clipper” are baked from Monday to Friday You will explore the matching of different kinds of bread with cheese and main dishes. Food safety, hygiene and cross-cultural competences are practiced daily. A final evaluation will be based on: organization, techniques, team attitude, and professional behaviour. Hands-on classes are held Monday to Friday, 7 hours per day. TABLE ARTS SERVICE This practical course, held in the three restaurants: ‘Saisons’, ‘F&B’ or ‘Mélibar’ is designed to integrate theory classes on wines and cheese, the history of gastronomy, and table arts. Special emphasis is placed on skills in table arts service and guest relations. You will practice table decoration, maintenance, food, wine and cheese service. Depending on your level of French, you may be required to take orders and handle the payment process. Guest relations, table arts, food safety and hygiene are practiced daily. Classes are held on Monday to Friday for approximately 8 hours per day. The lunch and dinner services will be assured by the students. (with the exception of Wednesday when there is no dinner service at ‘Saisons’.) 4 2010 Worldwide Alliance STOCK ROOM This practical course, takes place on the shipping dock, the decasing or ingredient room, the dry and cold storage rooms and the ordering office. The week in the “Economat” is designed to familiarize the student with the food receiving, decasing, quality verification and organizational process of stocking dry and fresh foods while respecting HACCP regulations. They will experience the straight line flow of “clean” food. In addition, students will learn about fruit, vegetable and herb seasonality and the criteria of quality for meat, fish and poultry. Students will learn to prepare the carts that supply the different kitchens with their appropriate ingredients. Food safety and hygiene are practiced daily. Evaluations will be based on organization, techniques, team attitude, and professional behaviour. Classes are held on Monday to Friday for approximately 8 hours per day. CULINARY ARTS AND TRENDS A TASTE OF FRANCE To give an overview and a better understanding of the French culinary heritage and evolution. Basic French language and professional vocabulary . History of French culinary and table arts . Specificity of the Lyonnaise cuisine . French cuisine and ‘Terroirs’ . French wine tasting and pairing . French cheeses tasting . Aesthetics and colors Students will be required : - To do research on French wines and cheeses. - To prepare an individual project during the aesthetics and colours course. Complementary French classes can be organised upon request if feasible and if necessary The Institut Paul Bocuse reserves the right to modify courses in the best interest of the students. 5 2010 Worldwide Alliance VISITS Lyon, capital of gastronomy Capital of Gaul under the Roman Empire, a major centre of culture and trading during the Renaissance, and a strong industrial breeding ground in the nineteenth century, Lyon has become a large European metropolis, benefiting from the influences that have swept across its beautiful landscape. Now included on the UNESCO World Heritage List, Lyon is categorized along with prestigious cities such as Venice, Prague, or Saint Petersburg Lyon, capital of gastronomy. Known worldwide, the ‘Lyonnaise cuisine’ has only one secret: " to allow things to taste like what they are " as Chef Paul Bocuse always says. The region is overflowing with culinary inventiveness and " star " chefs whose names are known all over the world, Enjoy Lyon, its markets and famous restaurants ! Come join the Alliance alumni for a wonderful international experience !! 6 2010 Worldwide Alliance GENERAL INFORMATION CLASSES ACCOMMODATION Classes are held from Monday to Friday. Students are accommodated at the student Some may be organised on Saturday in the housing located close to the Institute. Sheets interest of the students. and blankets are provided. Towels are not Depending on the course, classes will start provided. and end at different times. Most of the time Breakfast is served from Monday to Friday. classes are held for 7 hours per day but can Students can use the collective kitchen to last longer when the training is at the prepare all other meals. The school does not restaurant Saisons, which is open to guests provide plates, cups, utensils, pots and pans. for lunch and dinner. These must be purchased upon arrival. Students are free to stay at the Clipper Students will have a-two week vacation during the 2 week summer vacation. from August 1 to 18 when the Institute is However, they will have to prepare their closed. However, the student housing own meals. remains open. A guarantee deposit of 400 euros is required. This amount is refunded at the end DRESS CODE of the program when room is left in a Students must bring their knives and other satisfactory condition. cooking tools, kitchen uniform as well as a lock. Toques will be provided. INSURANCE During theory classes, a dark suit, a white Students must have a private insurance shirt and a tie are required. Women can covering medical needs, all accidents and wear dark trousers, a knee length skirt, a injuries caused to them or by them during matching jacket and a white blouse. their stay at the Institut Paul Bocuse. A proof “Saisons” is a fine dining restaurant serving of this insurance must be provided with the the general public. It is essential that you are subscription form. dressed appropriately. A multi-risk insurance is compulsory for the student housing. Student may register for a ATTENDANCE AND CERTIFICATE reduced-rate insurance policy through the Attendance to all t he classes and visits are Institute’s insurers (around 20 €).
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