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Sommet launches new Ecole Ducasse Paris campus

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Sommet launches new Ecole Ducasse Paris campus

Sommet Education has announced the launch of its new Paris campus for the culinary school Ecole Ducasse.

The the new Ecole Ducasse Paris campus in France was created in collaboration with the partner institution Ducasse Développement.

The new campus will host training in culinary and confectionery arts. The Swiss organization Sommet Education is a leading network of higher education institutions with prestigious campuses located around the world.

The provisions of the university include the training of specialists in the field of hotel management, customer experience, as well as culinary and confectionery arts. Ecole Ducasse will include an area of ​​5,000 square meters, located in the Medon-la-Foret area, just 10 km from the center of Paris.

The new Ecole Ducasse Paris campus will include an initiation restaurant open to the public

Sommet revealed that the campus will have an initiation bar and restaurant that will be open to visitors.

The interior design was created by Jouin Manku, the agency that created a similar Alain Ducasse restaurant on Plaza Athénée.

The campus will also include nine laboratories (with special equipment for culinary arts, confectionery, baking, chocolate and ice cream), seven classrooms, a sensory analysis room and a knowledge center.

Chef Alain Ducasse has expressed anticipation of the first admission of students to the new campus.

“With the opening of the Paris campus, we are fulfilling an important mission that, in my opinion, is one of the most beautiful in the world: training the next generation and training leaders.

“This mission consists of conveying excellence, respect for products and seasonality, and the ability to recover from difficult contexts, all driven by a strong emphasis on eternal invention.”

Offered programs include degrees in Culinary Arts and French Confectionery

Programs that the campus offers to its students include a three-year bachelor’s degree in culinary arts and French confectionery, training courses for professional chefs, a number of degree programs and several Essentials programs that provide retraining opportunities for individuals seeking a career change.

Elise Mazurel, managing director of Ecole Ducasse, spoke about the benefits it will bring to the world culinary scene in the future.

“Chef Allen Ducas’ philosophy strengthens our educational vision and the way we approach culinary and confectionery broadcasting on a daily basis.

“Our main goal is to train very well-developed chefs with a very modern culinary vision, unique experience and interpersonal skills combined with excellent technical know-how and a strong entrepreneurial culture.”

Josephine Walbank is a Global Education Times (GET News) reporter with a focus on education in the UK, Asia Pacific and America, as well as student experience and lifestyle news.

Josephine is an experienced journalist who previously worked as the editor-in-chief of The Falmouth Anchor. She is also a former deputy editor of Voices, a student union of Falmouth & Exeter, and has written for various publications on food and lifestyle.

You can contact her at josephine@globaleducationtimes.org

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