Seven weeks. A new career.
An exclusive, intensive program for qualified chefs and recent graduates who want to deepen their expertise in Michelin-starred gastronomy, luxury hotel and resort cuisine, and modern culinary leadership.
The program is offered in Meudon, just outside Paris. The school provides assistance with finding accommodation and features a modern, purpose-built campus with a library, café, and restaurant. The program is CSN-eligible.
Course structure
- Cooking for luxury hotels and resorts
- Haute-couture cuisine
- Reinforcement of fundamentals
- Sustainability practices in operations
- F&B management and procurement
- F&D laboratory — Preparation for final assessment
Program content
With over 85% of the program dedicated to practical workshops — in groups of no more than 10 students — this is a deliberately intimate and high-intensity learning experience. The small group format ensures personal attention and strong professional bonds between participants.
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What you will achieve
Under the guidance of experienced chef instructors and drawing on Alain Ducasse’s philosophy of modern, sustainable, and responsible gastronomy, you will master advanced culinary techniques and gain deep insight into Michelin-level cooking and luxury resort cuisine. The program is designed to equip you with skills that have immediate and significant value for your professional career.
Assessment & diploma
- Continuous practical and theoretical evaluations throughout the program
- Research and development laboratory days leading up to the final assessment
- Diploma awarded upon successful completion of competency blocks (minimum score: 50/100)
Admission requirements
- Minimum age: 18
- Diploma in culinary arts or at least 2 years of professional cooking experience required
- English proficiency recommended (IELTS 4.5 or equivalent B2)
Program content may be subject to changes for the purpose of continuous improvement. Contact our admissions team to discuss your education plan.
