ducasse education

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From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.

Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology. Ducasse Education partners today with institutions that share the same values and objectives to provide excellence in Culinary and Pastry Arts, and hospitality education through Ducasse Education Schools.

Today, Ducasse Education Schools cultivate the highest level of expertise and job-ready skills and competencies for lifelong learning for students who aspire to become recognized as top professionals in the culinary, food and hospitality sectors. “I have always endeavored to pass on my vision of cooking. I share my know-how to all people willing to strengthen their culinary skills with a single motto in mind: EXCELLENCE IN PRACTICE”

Alain Ducasse

DUCASSE EDUCATION

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Cyril LanrezacCEO

For more than 20 years, Cyril Lanrezac has built up his career through academic and

professional experiences in the hospitality and education industries.

After receiving his Bachelor degree from the Ecole Jean Drouant Hotel Management School in Paris, he graduated from ESSEC CORNELL

IMHI MBA in 1997. He occupied several operational and functional positions working

for high profile resorts and several internationally renowned chain hotels

including 9 years for Accor Hotels.

In 2010, he joined ESSEC Hospitality MBA as Director of Student Career Development and

Corporate Relations, before being promoted to Deputy Director of the IMHI Center of

Excellence in Hospitality, Food & Travel. He finally joined Ducasse Education in 2016 as

Managing Director.

Christophe QuantinAcademic Director

Meilleur Ouvrier de France

Trained at the Lycée Hôtelier de Blois, Christophe Quantin broadened his culinary experiences in France and abroad before becoming a certified Culinary Arts Chef

Instructor and teaching at the Lycée Nicolas Appert in Orvault in 1990.

He won the prestigious « Un des Meilleurs Ouvriers de France » culinary competition in

1993.

He is Technical Director at the Lycée Hôtelier de Blois since 1998, while working in partnership with the Pedagogical Committee of Ducasse

Education since 2013.

DUCASSE EDUCATION - PEDAGOGICAL COMMITTEE

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Philippe GollinoDean of Culinary Arts

Philippe Gollino began his career in 1990 in a number of Michelin-

starred establishments on the Côte d’Azur.

He joined Alain Ducasse in 1998 at “59 Poincaré” in Paris, before working as assistant to Franck

Cerutti at the “Le Louis XV - Alain Ducasse à l’Hôtel de Paris ”

restaurant in Monaco.

He was appointed Head Chef at the “Bar & Boeuf” restaurant before

joining Ducasse Education in 2005, where he is the

Culinary Arts Director.

Dimitri AmourouxDirector of Pedagogy

Following a debut in the kitchens of prestigious establishments on the Riviera, Dimitri Amouroux enjoyed a career in culinary education in

France and subsequently abroad.

As a trainer and developer of programs and certifications, he became Academic Director of

Culinary Arts at the Universidad de las Américas in Mexico in 2009.

He joined Ducasse Education in 2012 as

the Head of Pedagogy for training and consultancy assignments.

Franck GeuffroyDean of Pastry Arts

Having learned his trade for a number of years alongside

Christophe Felder at the “Crillon”, Franck Geuffroy developed his

restaurant Pastry Arts background before joining “Alain Ducasse au Plaza Athénée” restaurant as a

pastry chef.

His accolades include vice-Champion of France for plated desserts and winner of the 1st

prize for tasting in 1998.

He joined Ducasse Education in 2010 and became Pastry Director,

in September 2015.

DUCASSE EDUCATION - PEDAGOGICAL COMMITTEE

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DUCASSE EDUCATION - THE SYSTEM

Ducasse Education is a system of schools operating around the world. The system’s key benefits are:• Ensuring the highest pedagogical standards and learning quality through the centralization of pedagogical development and

the standardization of operating procedures.• Ensuring student placement and career advancement by offering a system wide Alumni network association.• Leveraging the pedagogical development by delivering normalized programs and curriculums across schools.• Leveraging student recruitment efforts by pooling recruitment budgets across schools and by developing coordinated

recruitment plans.• Leveraging branding efforts by pooling marketing budgets across schools and by operating schools in multiple markets.• Enabling student, faculty and staff mobility across schools.

The system is made of normalized educational programs that are delivered across multiple campuses.

Each school represents a campus in the system (the physical location of the delivery of the normalized programs).

Each school operates programs that meet the local market needs. Thus, each school management retains the full decisions as to which program to offer on its campus, as well as tuition fees.

Each school contributes marketing & recruitment, pedagogical development, and Alumni network fees to global funds that are managed centrally. This enables the pooling of resources in order to gain from scale without having to operate gigantic campuses – this is one of the main gain from the network created by the system.

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Our belief is that students’ learning is contingent upon their ability to relate to instructors and professors in an individual way. Hence, the philosophy of Ducasse Education is to develop schools of human size.

Ducasse Education Schools have been created to enable the development of the system of schools of human size, yet with the benefits of a large-scale network.

Ducasse Education Schools are operated by partner institutions that agree, through a master agreement and operational agreement(s), to develop one or more schools in a specified geography, and to operate them at the standards of Ducasse Education.

The master agreement grants the partner the exclusive right to develop one or more schools in the geographic territory, while each operational agreements grant the partner the right to operate each school.

Master Agreement granting the exclusive right to develop one or more Ducasse Education Schools in a specific geographic territory

Operational agreement granting the right to operate one

Ducasse Education School







Graphical representation of the possible development of 4 Ducasse Education Schools in a specific geographic territory:

DUCASSE EDUCATION – DEVELOPING THE SYSTEM THROUGH DUCASSE EDUCATION SCHOOLS

DUCASSE EDUCATION - SUPPORT

To ensure that you have all the necessary information to replicate our model of excellence, we provide all franchisees with a Standard Operating Procedures manual (SOP). This manual compiles all the tools and procedures you will need from the opening phase to the performance evaluation of the school, including the daily operations.

Marketing

Student recruitment

Pedagogy

Human resources

Graphic standards

Admission process

Architectural plans

Financial supervision

Digital

Student life

Purchasing policy

Academic calendar

Public relations

Student recruitment

Faculty training

Alumni network

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EDUCATIONAL PROGRAMS

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PROGRAM DESCRIPTION :

YEAR 1 - DISCOVER• Master the Culinary and Pastry Arts fundamentals techniques• Develop produce and industry knowledge• Learn efficient supply and cost management+ 5-month internship

YEAR 2 - MASTER• Practice advanced techniques in Culinary Arts new trends and superior Pastry Arts• Acquire Alain Ducasse philosophy and principles of innovation• Learn management and marketing fundamentals+ 5-month internship

YEAR 3 - CREATE• Participate in Business Game and develop skills in concept creation• Master R&D principles, creation process and advanced management techniques• Perform in culinary design, photography and communication tools usage+ End-of-studies project

BACHELOR IN CULINARY ARTS

OBJECTIVE : With the Bachelor in Culinary Arts, choose an educational path of excellence and acquire in 3 years the complete needed culinary know-how and management competencies to succeed as a Chef and/or a Manager in the international restaurant industry, or to open your own business.

TARGET : Either high school students or young students who want to reorient their studies in Culinary Arts

DURATION : 3 years (6 semesters)

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PROGRAM DESCRIPTION :

YEAR 1 - DISCOVER• Master the Pastry Arts fundamentals techniques• Develop produce and industry knowledge• Learn efficient supply and cost management+ 5-month internship

YEAR 2 - MASTER• Practice advanced techniques in Pastry Arts• Innovation and new trends in Pastry Arts• Learn management and marketing fundamentals adapted to pastry shops concepts+ 5-month internship

YEAR 3 - CREATE• Participate in Business Game and develop skills in business set-up and product development• Master R&D principles, creation process and advanced management techniques• Perform in pastry design, photography and communication tools usage+ End-of-studies project

BACHELOR IN FRENCH PASTRY ARTS

OBJECTIVE : With the Bachelor in French Pastry Arts, choose an educational path of excellence and acquire in 3 years the complete needed know-how and management competencies to succeed as an Entrepreneur - Pastry Chef.

TARGET : Either high school students or young students who want to reorient their studies in Pastry Arts

DURATION : 3 years (6 semesters)

PROGRAM DESCRIPTION :WEEK 1 : Basics of cooking WEEK 2 : Vegetables & CerealsWEEK 3 : Meat & Poultry WEEK 4 : Fish & ShellfishWEEK 5 : Fundamentals of French Pastry ArtsWEEK 6 : Mediterranean CuisineWEEK 7 : Field trips to visit innovative business models and concepts WEEK 8 : Discovery internship for a business immersion

PROGRAM DESCRIPTION :WEEK 1 : Pastry FundamentalsWEEK 2 : Best of French Plated DessertsWEEK 3 : Chocolate, Caramel & PralinéWEEK 4 : Sweet Finger Food & Small CakesWEEK 5 : Field trips to visit innovative business models and concepts

CULINARY & PASTRY ESSENTIALS (equivalent to a Master level)

CULINARY ESSENTIALS

OBJECTIVE : Designed specifically for those who want to explore the professional world of Culinary Arts, this professional skills initiation program introduces the most important fundamentals in Culinary Arts.TARGET : Culinary or hospitality students who want to take a specialization course in France or students who would like to discover French Culinary Arts

DURATION : 8 weeks (7-week training and 1-week discovery internship)

PASTRY ESSENTIALS

OBJECTIVE : Designed specifically for those who want to explore the professional world of Pastry Arts, this professional skills initiation program introduces the most important fundamentals in French Pastry Arts to create desserts through Alain Ducasse vision.TARGET : Pastry or hospitality students who want to take a specialization course in France or students who would like to discover French Pastry Arts

DURATION : 5 weeks

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VARIOUS EXPERTISES :

• Culinary Arts• Pastry Arts• Restaurant and Hospitality Management

CONTINUOUS EDUCATIONAL PROGRAMS

OBJECTIVE : Accessible and internationally-oriented training programs that cultivate the highest level of expertise in culinary and pastry arts as well as restaurant and hospitality.

TARGET : Professionals (Chefs, Pastry Chefs, F&B department...) seeking training to expand their skills and succeed in today’s ever-changing industry

DURATION : 1 to 10 days

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LEISURE PROGRAMS

PROGRAM DESCRIPTION :FISH & SHELLFISH MEAT & POULTRYGRANDE CUISINE BISTRO CUISINE PASTA BREAD PASTRYWINE

RECREATIONAL COURSES

OBJECTIVE : These classes are designed for the general public to learn more about cooking and wine as a hobby. TARGET : This appeals to both the B2C market (eg. passionate individuals, families, friends) and the B2B market (eg. team-building activity, special events for companies).

DURATION : 2 to 4 Hours

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