The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment.

A reference since the past 10 years for individuals seeking professional excellence A strong alumni network A ready-to-use skillset A hands-on teaching philosophy Small groups for personalized teaching

If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques. Follow 8 weeks of highly practical training with input from prestigious chefs such as Fabrice Desvignes, Jérôme Le Minier and Gaël Orieux,

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment.

DOWNLOAD THE BROCHURES Program available in two campuses : Paris & Dijon 4 months of training, 2 to 3 months of internship A reference since the past 10 years for individuals seeking professional excellence A strong alumni network A ready-to-use skillset

DOWNLOAD THE BROCHURE Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy.

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche.