Seven weeks. A career redefined.
An exclusive, intensive program for qualified culinary professionals and graduates looking to deepen their mastery of Michelin-starred gastronomy, luxury hospitality cuisine, and modern culinary leadership.
- Course Structure
- Luxury Hotel & Resort Cuisine
- Haute-Couture Cuisine
- Fundamentals Reinforcement
- Sustainability Practices in Operations
- F&B Management & Purchasing
- R&D Laboratory — Final Assessment Preparation
Program Content
With over 85% of the program devoted to practical workshops — in groups of maximum 10 students — this is an intentionally intimate and high-intensity learning experience. The small cohort format ensures personalized attention and strong professional bonds between participants.
What You Will Achieve
Guided by expert chef-trainers and grounded in Alain Ducasse’s philosophy of modern, sustainable, and responsible gastronomy, you will master advanced culinary techniques and gain deep insight into Michelin-level and luxury resort cuisine. The program is designed to deliver skills of immediate, high value to your professional career.
Assessment & Diploma
- Ongoing practical and theoretical evaluations throughout the program
- R&D laboratory days leading into the final assessment
- Diploma awarded upon passing all competency blocks (minimum score: 50/100)
Admission Requirements
- Minimum age: 18
- Culinary Arts diploma or minimum 2 years of professional culinary experience required
- English proficiency recommended (IELTS 4.5 or B2 equivalent)
Program content is subject to change in the interest of continuous improvement. Contact our admissions team to discuss your training plan.
