ÉCOLE DUCASSE IN FRANCE OPENS ITS DOORS TO STUDENTS FROM THE AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS IN THE UNITED STATES
The two prestigious culinary schools are writing a new chapter in their history, with an exceptional partnership to enhance their students' mastery of the culinary arts
ÉCOLE DUCASSE IN FRANCE OPENS ITS DOORS TO STUDENTS FROM THE AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS IN THE UNITED STATES
The two prestigious culinary schools are writing a new chapter in their history, with an exceptional partnership to enhance their students' mastery of the culinary arts
As the École Ducasse – Nai Lert Bangkok Studio has just been inaugurated in Thailand, the institution, which is a member of Sommet éducation, illustrates its desire to open up to the international scene. The recent partnership between the École Ducasse and the Auguste Escoffier School of Culinary Arts has paved the way for a unique culinary curriculum.
An academic programme now enables students from the Escoffier School in the United States to complete their studies via an immersive programme on the École Ducasse campuses in Paris and Yssingeaux, France.
Transfer of credits, validated Bachelor's degree
To be eligible for this programme, which takes place in France, Escoffier students and alumni must have completed their Associate Degree or Diploma Program in Culinary Arts at the Escoffier campuses in Austin, Texas, or Boulder, Colorado, or via distance learning programmes. The Boulder campus has indeed developed culinary diplomas that can be taken 100% online for the theoretical part, in addition to in situ cooking classes and internships.
This validation then allows them to enter the second year of Ducasse's three-year Bachelor in Culinary Arts programme. Students can thus combine their first Escoffier diploma with a Ducasse diploma, a prestigious co-branding. Escoffier's credits are transferred, enabling students to obtain their Bachelor's degree from Ducasse in two years. Students benefit from a 20% tuition fee subsidy for the first year.
The partnership also strengthens the choice of programmes available to Escoffier students. Qualified students will have access to a new range of study programmes, from eight to nine weeks. Immersive programmes at the heart of the École Ducasse, during which students immerse themselves in the Ducasse culture and indulge in French gastronomy.
Two French campuses and an intensive programme
Escoffier's students then have access to École Ducasse's two French campuses for a more intense French immersion. In Yssingeaux, near Lyon, where the École Nationale Supérieure de Pâtisserie is located, students even have the opportunity to be housed in the Château de Montbarnier.
Over the six semesters of their French experience, they are required to complete three internships. The Bachelor's degree combines intensive training in the culinary arts with business and management studies.
The aim of this partnership is to train leaders in the culinary and hospitality industry, and to see the emergence of future entrepreneurs in the industry.
Students have a choice of degree programmes:
Culinary Arts Essentials: a nine-week programme in Paris, including a one-week internship. Students learn the fundamentals of French cuisine.
French Pastry Arts Essentials: this programme, which takes place in Paris or Yssingeaux, lasts eight weeks and introduces students to the fundamental concepts and techniques of the French pastry arts (making basic doughs, bases, and creams).
French Bakery Arts Essentials: an eight-week programme to be carried out in Yssingeaux, in which students shape common, traditional and special breads, and can create leavened or puff viennoiseries. All of this is combined with company visits and sessions devoted to design and photography.
French Chocolate & Confectionary Arts Essentials: again over eight weeks and based in Yssingeaux, this programme immerses students in fundamental techniques, combined with company visits and sessions devoted to design and photography.
Kirk Bachmann, President and Dean of the Escoffier campus in Boulder, was delighted with this partnership, referring to the values of sharing and support advocated by Chef Escoffier: “This is a partnership Auguste Escoffier himself would be proud of. This joint effort is an homage to Auguste’s legacy of chefs supporting one another and always striving to learn and hone techniques”.
“We welcome Escoffier’s next generation of talented students and designed these dedicated pathways to inspire and enhance their educational experiences by learning from our chef instructors, Meilleurs Ouvriers de France, craftsmen, and hospitality experts” said Elise Masurel, managing director, École Ducasse in a press release.
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