PROFESSIONAL BACHELOR´S DEGREE INTERNATIONAL GASTRONOMIC RESTAURANT MANAGEMENT
IN
With an emphasis in «French and European Culinary Culture » PARIS, FRANCE
SUMMARY About
French American
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Student Candidate Profile Mission and Future The Courses and Apprenticeship Places The program Student Admissions, Selection and Program Exams Acreditation …
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Photography of the actual program and facilities by Florian Kleinefenn
CONTACT INFORMATION Formation dispensée à Paris Lycée Guillaume Tirel
French American Culinary and Hotel Institute Inc.
237 boulevard Raspail - 75014 Paris
4370 La Jolla Village Drive Suite 400 San Diego, CA 92122 Tel. (858) 546-4332 Fax (858) 546 4334 www.frenchamericaninstitute.org info@frenchamericaninstitute.org
Sébastien Le Tacon : Responsable de la formation Sebastian.le-tacon@u-cergy.fr Maryse Lopez Responsable pédagogique www.versailles.iufm.fr/licencepro.html www.u-cergy.fr
Muriel Schiffmann International Program Director m.schiffmann@frenchamericaninstitute.org
About French American The French American Culinary and Hotel Institute is an educational institution based in San Diego California in the United States of America whose fundamental mission is to prepare its students to have the professional capacity to successfully create, operate and direct a hotel or a restaurant, a pastry shop, catering company or any food & beverage business and therefore to actively participate in the betterment and development of tourism in their towns, regions, states and in America. It specializes in opening the French expertise, techniques, skills and knowledge base in the food and beverage industry and in the luxury hotel sector to students and professionals from America. The French American Culinary and Hotel Institute also actively promotes educational and professional exchanges between France and America. The French American Culinary and Hotel Institute was created by a group of French and American H么teliers with over 15 years of full time experience in training and education internationally and graduates of the best schools in France. It is affiliated and works in collaboration with EuroAmerica Hotel, Restaurant and Culinary Institute.
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Student Candidate Profile •You have completed two, three or four years in hotel management, restaurant management and/or culinary arts at a EuroAmerica School or you have an equivalent Associate or Bachelors degree approved by EuroAmerica. • You are dynamic, organized and disciplined. • You have experience in the restaurant industry and know a little French. • You are cosmopolitan, well mannered and cultured. • You will operate a restaurant team in a real operational context. • You will study in Paris France with French and other foreign students. • You will do an internship in the most prestigious hotels in Paris and the world.
Mission and Future Multi-skilled bilingual or trilingual manager (English, French, Spanish) whose tasks will be: • To coordinate the operation of a real French gastronomic restaurant in the center of Paris • To prepare gastronomic high-end dishes, to welcome the most discerning of guests, to offer wines and cheeses in perfect combination with different menus and meals • To analyze the organization and layout of a new food and beverage establishment • To work abroad in order to do the opening of new ventures.
In your future companies • To work in food and beverages of a prestigious hotel group (restaurants, banquets, breakfast set up, bars…) • To run a gastronomic high-end restaurant • To be involved in the operations of a restaurant group • To deliver quality banquets and organize receptions, to open a food take-out boutique • To work for a food processing group p. 3
The Courses and Apprenticeship Places Some examples of our renowned professional partners: •The HYATT group with their Palace Hotels Place Vendôme and Madeleine • The Dorchester group with their Palace Hotels Plaza Athénée (with the restaurant of Alain Ducasse) and the Meurice • The Lenôtre group with their high-end boutiques and their restaurant le Pré Catelan • The Ritz hotel in Paris • The Concorde group with their Palace Hotels the Crillon and the Lutécia • The Four Seasons group with their George V Palace Hotel • The Lucien Barrière group • The Relais et Château Cazaudehore • The Accor group with their Pullman Sofitel hotels • The Méridien group • The Hilton group • The Marriot group ** Remerciements : Hôtel Hyatt - Paris Vendôme. Hôtel Méridien
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The program Operational management of the Restaurant /Food & Beverage Industry UE1 Culinary skill and professional techniques • Culinary quality approach and knowledge of French and European food products • Restaurant / Food and beverage engineering • Professional French culinary techniques (demonstrations and training) • Pastry and baking high-end techniques • The food cycle (a visit to the Rungis Market, the biggest in all of Europe) • Production and elaboration of technical sheets and recipes UE2 Production and commercialization in the gastronomic restaurant • Menu knowledge and team structure / organization • Commercialization in the gastronomic restaurant (welcoming and guest service) • Culinary organization and production in the high-end gastronomic restaurant UE3 Commercialization, wine knowledge and the understanding of luxury hotels • Oenology and French wine knowledge (with the visit of one or two wineries / vineyards and the wine « salon ») • Service techniques • The discovery and knowledge of French cheeses • Organization and structure of a Parisian Palace Hotel (the Meurice or the Fouquet’s)
UE4 Cultural Area: discovery and study of French culture • The geography of French gastronomy • The culture concerning the art of entertaining • Visit to the Louvre and Orsay museums, visit to the Versailles Castle UE5 French language and communication • French usage in the hotel / food and beverage industry • Conversation skills • Internship preparation • Communication skills inside the company environment UE6 Tutorial project: organization of a prestige Gala catering event in conjunction with the French students of the “licence” UE7 Professional internship with activity reporting p. 5
Program location In Paris, in the facilities of the Lycée hôtelier Guillaume Tirel – 237, boulevard Raspail - 75014 Paris www.lyceehotelierdeparis.fr
Other program partners Alliance Française 101, boulevard Raspail – 75014 Paris www.alliancefr.org Foyer Tolbiac de Jeunes travailleuses 234, rue de Tolbiac – 75013 Paris www.foyer-tolbiac.com Foyer CLJT Didot 41, rue Didot – 75014 Paris www.cljtdidot.fr
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Student Admissions, Selection and Program Exams Acreditation The Université de Cergy-Pontoise is authorized to deliver the “diplôme de licence professionnelle de restauration gastronomique à vocation internationale” (Professional “Licence” Degree in International Gastronomic Restaurant Management) with the emphasis in French and European Gastronomic culinary culture. It is facilitated by the “Ministère Français de l’Enseignement Supérieur et de la Recherche ” and is therefore official in Europe and is recognized in many countries around the world. Student admission to the program is open to students who have completed two, three or four years of schooling in the hotel, restaurant and / or culinary sections of a EuroAmerica school or in any other affiliated school of the American Hotel and Lodging Association. The student candidates will have to have attained the equivalent of a B1 level in the French language (high intermediate) before the end of June 2009. If this is not the particular case, the student will have to follow a French course at the Alliance Française in Paris during the months of July and August. EuroAmerica and the Université de Cergy-Pontoise will do the student candidate selection and admission. At the end of their program, the Université de Cergy-Pontoise and the IUFM de l’Académie de Versailles will grant the « diplôme de licence professionnelle » degree to all students that have passed all exams and requirements of the 7 UE. First trimester: partial exams of the UE1, UE2 and UE3 Second trimester: final examinations of the UE4, UE5, UE6 and UE7 EuroAmerica Hotel Restaurant & Culinary Institute is a school that is based / headquartered in San Diego California in the United States of America and whose fundamental mission is to prepare students to have the professional capacity to successfully create, operate and direct a hotel, a restaurant, a bar, a SPA or any other service establishment and to actively participate in the betterment and development of tourism in America. p. 7
The IUFM de l’AcadÊmie de Versailles is a school that has the mission of preparing 4000 students professors to the national competition / exam of France for all the schools, junior high schools, high schools and colleges in both the general and technical areas and also in the final preparation of more than 2200 of the winning professors of these competition /exams.
www.versailles.iufm.fr/licencepro.html www.u-cergy.fr
The UniversitĂŠ de Cergy-Pontoise offers154 degrees divided in several areas: law, economic and management, literature, foreign languages, social and human science, science and technology.
www.lyceehotelierdeparis.fr
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PROFESSIONAL BACHELOR´S DEGREE INTERNATIONAL GASTRONOMIC RESTAURANT MANAGEMENT
IN
With an emphasis in «French and European Culinary Culture »
PARIS, FRANCE
The French American Culinary and Hotel Institute Inc. www.frenchamericaninstitute.org 4370 La Jolla Village Drive - Suite 400. San Diego, CA 92122
Tel. (858) 546-4332 info@frenchamericaninstitute.org
Fax (858) 546 4334 m.schiffmann@frenchamericaninstitute.org