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.

High professional standards and world-renowned guest chefs

We strive to uphold the highest professional and academic standards. Our comprehensive curriculum is designed to teach students the actual practice and art of cooking through theory, technique, palate training, speed and teamwork. These will be the essentials for success in a culinary career.

To keep up-to-date with the latest culinary trends and techniques, ICDE collaborates on a regular basis with world-renowned chefs, including numerous Michelin-star culinary leaders.

 

Double Diploma with worldwide recognition

Our Disciples Escoffier Professional Diploma in Culinary Arts benefits from a solid recognition in the culinary industry thanks to the worldwide Disciples Escoffier network. Additionally, students will obtain a French National Certificate in culinary studies, further enhancing their prospects to pursue an international career in the culinary arts. ICDE is fully accredited by the French Ministry of Education.

THE DISCIPLES ESCOFFIER GRAND DIPLOMA IN CULINARY ARTS

 

CERTIFICATE IN FRENCH CULINARY STUDIES

 

 

High Professional Standards

To prepare our students for demanding careers within luxury hospitality groups and fine dining establishments, we strive to uphold the highest professional and academic standards. ICDE has a unique partnership with the French Ministry of Education and collaborates on a regular basis with Michelin-star chefs. 

 

Hands-on training in premium facilities

We conduct classes in modern and pristine facilities, in collaboration with our local partners. To ensure a premium learning environment, our students benefit from individual workstations.

We aim to provide students with practical, applicable skills that are in high demand within the fine dining and luxury hospitality industry.

Core Foundation: Classic French Cuisine

The curriculum is entirely 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 Escoffier’s “Guide Culinaire”. The cooking manual, originally published in 1903 and including over 5’000 recipes, is widely held as the “Bible” of French modern cooking, and still used every day by chefs around the world.

The Advanced Culinary Arts Program:

An intensive program covering numerous classics of French gastronomy

“Advanced Culinary Arts” is an intensive training program with a particular emphasis on French traditional and regional gastronomy. It provides a strong foundation for mastering classic fine dining recipes, as well as learning a wide array of culinary techniques. Aimed at students with prior culinary experience, the Advanced Culinary Arts program will give you the opportunity to fast-track in a short amount of time towards ICDE’s flagship Double Diploma. Upon successfully passing final exams, you will gain not only the Professional Diploma in Culinary Arts delivered by ICDE, but also a Level 5 National Diploma in French Cuisine, delivered by the French Ministry of Education.

As you challenge yourself and grow your skills, knowledge and experience, you will be set on a path to move your culinary career forward. We aim to equip you not only with the practical know-how that is in high demand among employers, but also with the disciplined and rigorous mindset that in the long run will allow you to climb up the ladder as a rising culinary professional. Whatever your goals, the Advanced Culinary Arts program can help you achieve them. By the time you have completed the program, you will have gained not only valuable new credentials, you will aslo have a whole new outlook on what it means to be a professional chef. Ultimately, our goal is to give you the essential tools and building blocks from which you can improvise, explore your own creativity, and contribute to the evolution of gastronomy.

Advanced Culinary Arts: Program Details

The Advanced Culinary Arts program (270 hours), allows you to build upon your knowledge of fundamental culinary techniques. Through cumulative practive, you will explore more advanced and modern methods, such as a sous-vide and low-temperature cooking. You will learn to prepare more complex recipes, based on the diversity of France’s culinary heritage, as well as more contemporary dishes inspired by celebrated chefs.

With a focus on precision and efficiency, the program aims not only to equip you with culinary tools and knowledge, but also to enhance your individual creativity and artistic skills. You will delve into menu composition and personal creativity themes, focusing increasingly on plating skills that are essential to succeed in the fine dining industry.

  • Auguste Escoffier recipes and French classic cuisine: Escoffier recipes such as soufflés, garnishes, and stuffings from his Guide Culinaire book, are considered by chefs worldwide to be the  “Bible” for French classic recipes.
  • French regional “terroir” specialties: France’s regional culinary traditions and heritage, from Alsace to Provence and Bretagne, offer countless local specialties.
  • International cuisine From Spain and Greece to Great Britain and Morrocco, explore traditions of world cuisine.
  • French Pastry classics Building upon French pastry essentials covered in Level 1.
  • Advanced knife skills: Build on butchery, filleting and boning cutting techniques for meats and fish.
  • Herbs and spices; high-quality and rare produce Recipe production with high-quality, seasonal and rare ingredients, such as foie gras. Discussions with guest suppliers, culinary products tastings (for example: cheese or truffle). Amplify taste by using seasoning, flavourings and spices.
  • Organizational skills: Manage the ingredients, equipment and workstation in a time-constrained environment. Balanced menu composition and planning for classic French gastronomy.
  • Advanced culinary techniques: Introduction to molecular cuisine and other advanced techiques, such as sous-vide and low-temperature cooking
  • The art of plating and personal creativity: Learn how colour, composition and texture combinations add to a dish, using garnishes and sauces. Development of personal creativity through recipe improvisation.

 

Curriculum

Our curriculum is firmly rooted in the traditions and diversity of French classic gastronomy, while integrating some of the latest techniques, equipment, and plating trends. More specifically, the core culinary program is based on:

  • French traditional cuisine and the classic foundations of Auguste Escoffier’s “Guide Culinaire” (originally published in 1903, it is still widely held as the “Bible” of French modern cooking)
  • French regional culinary and pastry recipes
  • International cuisine classics, original recipes from ICDE Master Teachers (revisited classics with a modern “twist”), and contemporary trends set by celebrated international chefs

While the recipes you will learn are firmly rooted in the classics of French gastronomy, the techniques covered are very broad in scope, and provide the foundations of western cuisine as a whole. Upon graduation, you will be able to apply your newly acquired know-how for a broad range of employers across the culinary industry. 

 

Pre-requisites: who is the program aimed at?

A program tailored for experienced and passionate students!

Are you aiming to move your career forward in the Hospitality & Restaurant industry? Do you want to get a step closer to launching your own restaurant? Or simply looking to expand your culinary horizons and challenge yourself? If so, this program will provide you with a strong foundation.

The Advanced Culinary Arts program has been designed for students with prior culinary experience, who aspire to reach the next step in their career. A core requirement is either one year of experience in a professional culinary environment (for example, a professional kitchen), or a certificate/degree from a career culinary program. Knowledge of basic knife skills and techniques are necessary to enrol, and the candidates will have to pass an entrance exam for the course.

Our students have a wide age range, they come from diverse cultural and backgrounds, yet they all have a common goal: learning from highly qualified instructors the skills and techniques required to become an accomplished professional chef.

Since our Diploma is intensive in nature, an essential “ingredient” to attend and successfully complete this program is a high degree of motivation! Are you concerned you will not be able to do it? You will not be on your own. Our classes are small, and our chef-instructors and chef assistants will be there to help you every step of the way, to provide direction and guidance as you practice.

 

 

Language of Instruction: English with romanian translation


Classes and examinations are delivered in 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.

KEY FACTS

Duration:  270 hours
Typical week: 2 or 3 days per week (depending on location)
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

ENTRY REQUIREMENTS

• High school diploma or equivalent
• 18 years or older
• Competency in English language
• Entrance exam
• Either 1 year of experience in a professional culinary environment, or certificate/degree from a career culinary program

Certifications:

Earn two Diplomas with worldwide recognition

ICDE is a private education provider, specialising 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.

 

MASTER TEACHER

CHEF DAVID CONTANT

Program director and co-founder ICDE ROMANIA

 

 

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