This program is meticulously designed to fit into the busy schedules of professional chefs while ensuring comprehensive learning and skill development. The core program is taught 168 hours, and the classes take place every Monday for a period of 5 months.

The curriculum is firmly rooted on French referential of national professional certificate, while integrating some of the latest techniques, equipment, and plating trends, combining tradition and innovation to prepare chefs for the evolving culinary landscape.

Skills & techniques covered:

• Fundamentals of French Cuisine
• Advanced professional skills
• Taste sensitive development
• Regional French Cuisine
• Modern Interpretations of Classic Dishes
• Fine dining recipes focus on the main ingredients
• Simplicity and elegance of plating
• Manu planning and personal creativity
• Team management
• Supply management
• Management and operation of a restaurant

Recipes covered:

• Around duck liver (terrine, pan fry, pressed and stuffed…)
• Safran celery scallops and pancetta, mushroom lettuce
• Crispy potatoes, potatoes risotto, potatoes foam and black truffle gely
• Free range chicken, garlic royale
• Bacon wrapped monkfish stuffed with jumbo shrimp
• Beef Wellington

Teaching method:

At Institut Disciples Escoffier, teaching is very hands-on with practical in the kitchen lab. Background reading materials are regularly handed out to students, who study at home for the theoretical components of the course.

Our teaching method is highly interactive. A typical class starts with a short explanation from the Master Chef-instructor who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order. Thereafter, the class alternates between the Master Chef-instructor conducting short demonstrations, and students preparing the recipes and repeating techniques observed during the demonstrations. Each class ends with a final tasting with the Master Chef-instructor to develop your palate. The pace of the program accelerates as you progress through each level.

Since our program is intensive in nature, an essential requirement to attend and successfully complete the program is a high degree of motivation! Are you concerned you will not be able to do it? You will not be on your own. Our classes are small, and our chef-instructors and chef assistants will be there to help you every step of the way, to provide direction and guidance as you practice.

Language of Instruction: English

Classes and examinations are delivered in English language (with an additional translator in local language in some countries). Some French cuisine terminology is covered.

Entry requirement:

• 18 years or older
• Minimum 3 years of professional culinary experience.
• Competency in English language
• Interview

Location: Guangzhou, Hong Kong

Assessment:

Practical examination and theory examination

Certifications:

Upon passing final exams, you will be awarded two certifications with worldwide recognition:

• Professional Diploma in Cuisine – Grand Chef Program delivered by Institut Disciples Escoffier
• French National Certificate in Cuisine (level 3) delivered by the French Minister of Labour, Employment and Economic Inclusion and validated by French Ministry of National Education and Youth

A program open to experienced chefs seeking to specialize in French cuisine.

Have you a strong passion for French cuisine and a desire to master its techniques? Are you committed to continuous learning and professional growth? Do you aim to gain an international certification to enhance your career prospects? If so, this program is perfect for you.

Who Should Enroll?

• Experienced chefs who want to deepen their expertise in French cuisine and open doors to global career opportunities.
• Aspiring sous chefs and Chef de parties eager to master French culinary techniques, improve their skills and prepare for higher roles.
• Culinary entrepreneurs seeking to gain expertise in French gastronomy.
• Culinary instructors who want to enhance their teaching toolkit with cutting-edge skills and knowledge.
• Career changers seeking to build a solid foundation in French gastronomy and gain credibility in the field.
• Food enthusiasts with professional experience who want to gain professional certification and take their passion for French cooking to the next level.