Grand Bachelor in Cuisine

Grand Bachelor in Cuisine

 
  • The label of excellence
    Intensive Professional Training 6-7 months

    Become a cooking chef

    With a 40-year experience in training professionals in Culinary Arts, and in answer to the ever increasing demands, the Ecole Lenôtre has developed an Intensive Professional Training program which quickly gives you the opportunity to start a career in cuisine.
    • The Grand Bachelor has been developed for people willing to train or reinvent themselves in cuisine:
    • - Amateurs who wish to start a new career.
    • - Young professionals who have already attended an apprenticeship school.
    • - Former professionals who no longer work in the food sector.
    The goal of this Intensive Professional Training is to enable you to access to a high level of qualification,
    without going through a long initial training.

    This unique program is intended to adults.Download the documentation
  • TRAINING ORGANIZATION
    A TRAINING DIVIDED INTO TWO DIFFERENT PARTS
    • Training sessions take place in classrooms that are fully equipped with professional material. Sessions are practical, with a maximum of 24 students per class. Each student works alone or in a group on the different recipes. At the beginning of each week, every student receives a folder in which all recipes are presented. During sessions, students are free to take notes and pictures, to illustrate recipes.Training sessions are taught in French; however, recipes are available in English. During the second part of the training program, students will have the opportunity to meet Professionals. It is good occasion to develop contacts that may be useful in a future career. It is also an ideal moment to share experience. At the end of each training week, recipes that have been prepared by the students are presented through a buffet. This presentation enables students to evaluate the quality of the products on which they have worked. It is also a way for the students to view, over the weeks, the progression of their knowledge.

    The training in details

    • First part
    • - 9 weeks of practical courses:A collective training which will enable you to learn all bases in cuisine.
    • - 2 weeks of internship in the Lenôtre production laboratory.
    • - 1 week of revisions, followed by an exam.
    • Second part
    • - 4 training courses + 1 month of internship
    • The second part of the program includes 4 courses that must be chosen on our “Professional short courses calendar”, followed by 1 month of internship at Lenôtre.
    • At the end of the second part, the Ecole Lenôtre offers you the opportunity to follow a 1-month internship at the Lenôtre production laboratories, at the Pré Catelan restaurant*** (Bois de Boulogne, Paris) or at the Pavillon Elysée Lenôtre (situated on the Champs-Elysées).
    • Once the student passes the exam, he gets the Ecole Lenôtre Diploma, which is considered as a real passport to the world of gastronomy worldwide.
    • Timetable (35 hours per week)
    • -Monday-Thursday from 8.15 AM to 5.00 PM
    • -Friday from 8.15 AM to 11.15 AM
    • Every day, breakfast is served half an hour before the beginning of the training session. The lunch is served from 12.00 to 12.45 pm.
    Cuisine is an activity where practice and experience are essential. We suggest you to practice as frequently as you get the chance,
    especially at the end of your training program.
    Internships, which are organized in real working conditions, are the best way to gain experience.

    Download the documentation
  • The next starting dates
    in 2016

    The next starting dates to enrol for the Grand Bachelor in Cuisine

    • Monday, April 4th 2016
      End of the training program: according to the individual program of each student, around mid-November, 2016.
    • Monday, June 27th, 2016
      End of the training program: according to the individual program of each student, around the end of February, 2017.
    • Monday, October 3rd, 2016
      End of the training program: according to the individual program of each student, around mid-May, 2017.

    Training fees

    • €uros 25,000.00 (before taxes) (€uros 30,000.00 all taxes included)
    • Those fees include a set of utensils (knives, whisk, rolling pin,...) at the beginning of the training program. This set of utensils will be useful during the first part of your training, but also during you whole career. Every student will also receive a mandatory professional uniform, offered by Ecole Lenôtre, that will include 2 white professional jackets with the Ecole Lenôtre signature, 2 professional trousers and a pair of safety shoes.
    Download the documentation
  • Information
    & Registration
    Before coming

    How to enrol?

      • We welcome a limited number of students on each session (24 maximum); we thus advise you to enrol in advance, to get the opportunity to start the training on the date of your choice.

    • A registration is confirmed as soon as we receive the following documents:
    • -Complete enrollment form,
    • -Curriculum vitae or brief description of career,
    • -Copy of passport,
    • -Insurance certificate (sickness, accident that could happen during a training session),
    • -Deposit of 20% of the total training fees.

    Your contact at Ecole Lenôtre

    • Nadine Lecuyer
    • Tel. 33 (0)1 30 81 46 34
    • Email : nadine.lecuyer@lenotre.fr
    • École Lenôtre
    • 40 rue Pierre Curie - BP 6
    • 78375 Plaisir Cedex – France
    • Email: ecole@lenotre.fr
    Contact us


    Download the documentation
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