Professional Training in French Cuisine
Learn from the Guide Culinaire
The curriculum is based on the tradition and fundamentals of French gastronomy. While integrating some of the latest techniques, equipment, and plating trends, the core program is firmly rooted in the classic foundations of Auguste Escoffier’s “Guide Culinaire”, the “Bible” of French cuisine
Earn a French National Diploma
with worldwide recognition
ICDE fully accredited by the French Ministry of Education, and students can earn a French National Diploma in culinary studies, with worldwide recognition. In addition, our students are awarded the Disciples Escoffier Grand Diploma in Culinary Arts, benefiting from the prestige of the Disciples Escoffier International network
Teaching with Passion
We seek to inspire new careers, and strive to share with students our know-how and passion for fine cuisine and French gastronomy.
Our curriculum is based on Escoffier’s Guide Culinaire, thus firmly rooted on the classic foundations of French cuisine.
Focus on hands-on practical training
The program is taught over 540 hours, more than 75% of which is hands-on practical training in the kitchen lab. Background reading materials are also regularly handed out to students, who study at home for the theoretical components of the course.
The course is organized into two levels, the Fundamentals Level and Advanced Level, each lasting 270 hours. Students need to have completed the Level 1 Culinary Arts Fundamentals in order to enrol into Level 2 Advanced Culinary Arts.
Upon successfully passing the final exam, students will be awarded two Diplomas: the Professional Diploma in Culinary Arts (delivered by ICDE), and the Level 5 Certificate in French Cuisine (delivered by the French Ministry of Education).
Language of Instruction: English language.
It is important, therefore, to have a reasonably good level of English in order to successfully complete the program. Some French pastry terminology is covered.
Duration: 540 hours
Certifications: Double Diploma
Diploma I: Professional Diploma in Culinary Arts (delivered by ICDE)
Diploma II: Level 5 Certificate in French Cuisine (delivered by the French Ministry of Education)
Teaching method: Demonstration, practical class, theory class
Language of instruction: English
Start dates: Winter, Spring, Summer, Fall
• High school diploma or equivalent
• 18 years or older
• Competency in English language
• No prior culinary experience is required
Earn two Diplomas with worldwide recognition
ICDE is a private education provider, specializing in Culinary and Pastry Arts training programs. Upon passing final exams, you will be awarded with ICDE’s Professional Diploma in Culinary Arts. Since ICDE is affiliated with Disciples Escoffier International, an industry network of around 25’000 Disciples Escoffier chefs around the world, this certification benefits from a wide recognition. Most importantly, in each one of our geographical locations, ICDE has been developing ties with local hospitality and restaurant groups to facilitate employment opportunities for alumni.
Furthermore, ICDE is accredited by the French Ministry of Education. Students will thus obtain an additional recognition, a National Certificate in Culinary Arts (level 5) delivered by the French Ministry of Education, further enhancing their prospects to pursue an international career in the culinary arts.
The Level 1 “Culinary Arts Fundamentals” welcomes all beginners, without any pre-requisites or prior cooking experience. You will cover a vast amount of material in a short period of time, including the basic concepts, properties and applications that are the essential “toolkit” of a chef.
You will start with essentials such as professional knife-handling, safety & hygiene, then as the program moves forward, you will progress with cooking techniques that are constitute the core elements of French cuisine, such as stocks and sauces, cooking methods, or pastry doughs. Through practical sessions and demonstrations, you will begin to explore the classics of French culinary traditions, and learn to create a wide range of recipes.
Skills & techniques covered in “Fundamentals of Culinary Arts” include:
In the Level 2 Advanced Culinary Certificate (240 hours), through cumulative practice, you will begin to build upon and master the fundamental techniques covered in Level 1. Your proficiency will allow you to explore more advanced and modern methods, such as a sous-vide and low-temperature cooking. You will learn to prepare complex traditional recipes, based on the diversity of France’s culinary heritage, as well as more contemporary dishes inspired by Michelin-star chefs.
With a focus on precision and efficiency, the course aims to prepare students for the workforce, but also enhance individual creativity and artistic skills.Your will delve into menu composition and personal creativity themes, focusing increasingly on plating skills that are essential to succeed in the fine dining industry.
Skills & techniques covered in “Advanced Culinary Arts” include: