{"id":1832,"date":"2020-11-12T11:04:19","date_gmt":"2020-11-12T10:04:19","guid":{"rendered":"https:\/\/new.ferrieres-paris.com\/programme_court\/cuisine-certification-course\/"},"modified":"2023-12-12T09:42:40","modified_gmt":"2023-12-12T08:42:40","slug":"cuisine-course","status":"publish","type":"programme_court","link":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/programme_court\/cuisine-course\/","title":{"rendered":"Cuisine Course"},"content":{"rendered":" <p>An 11-month course including practical work-study sessions in an alternating format that makes up 80% of the course. <\/p> <p>Becoming a &#8220;nurturer&#8221; of curious and anxious clients cannot be improvised but must be done with passion: &#8220;Feeding others&#8221; is an act which is necessarily rich in symbolism when each human being initially received this promise of life from their own mother.<\/p> <h3 class=\"wp-block-heading\" id=\"h-introduction\">Introduction<\/h3> <p>This programme introduces students to professional cooking techniques and includes theoretical and practical coursework.<\/p> <h3 class=\"wp-block-heading\" id=\"h-objective\">Objective<\/h3> <p>To acquire the skills necessary to produce marketable culinary products using the appropriate preparation, cooking and presentation techniques, all while respecting the rules of professional hygiene, safety and organisation. <\/p> <p>Organise, realise, and check your preparation.<\/p> <h3 class=\"wp-block-heading\" id=\"h-course-structure\">Program 2024-2025* <\/h3> <ul class=\"wp-block-list\"> <li>Basic culinary techniques<\/li> <li>Trimming<\/li> <li>Cooking<\/li> <li>Doughs<\/li> <li>Sauces<\/li> <li>Cuts and cooking temperatures for meat and poultry<\/li> <li>Identifying and selecting fish and crustaceans<\/li> <\/ul> <div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <h2 class=\"wp-block-heading\">TEACHING METHODS AND TOOLS<\/h2> <p>The Ferri\u00e8res Training Experience combines 3 main teaching methods:<\/p> <ul class=\"wp-block-list\"> <li>PROFESSIONALISING EDUCATION, which allows students to acquire technological, scientific and technical knowledge taught during the course to reach a given level of expertise through interactive courses.<\/li> <li>APPLIED EDUCATION (work-study programmes) which allows students to put the knowledge they\u2019ve acquired into practice and to understand the professional challenges facing companies in the hospitality sector. This approach also contributes to personal development both in terms of maturity and in terms of professional orientation (fields of specialisation, companies, professions, geographical regions, etc.).<\/li> <li>INDUCTIVE TEACHING through participation in regular and one-time events (trade fairs, networking events, masterclasses, competitions, visits, internships, etc.).<\/li> <\/ul> <div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <h2 class=\"wp-block-heading\">ASSESSMENT METHODS<\/h2> <p>Each course is assessed both by Continuous Assessment (CA) and by a Final Examination (FE). All the assessments for each course lead to a CA mark which counts for 60% and an FE mark which counts for 40%.<\/p> <ul class=\"wp-block-list\"> <li>Continuous assessment work varies depending on the course, examples include: participation scores, multiple choice quizzes, individual or group presentations, etc.<\/li> <li>Final exams: practical tests in a professional environment<\/li> <\/ul> <div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <h3 class=\"wp-block-heading\">Admissions<\/h3> <p>If you wish to apply for this programme, we kindly invite you to create your profile online and upload the following documents:<\/p> <ul class=\"wp-block-list\"> <li>Your curriculum vitae<\/li> <li>A letter of motivation<\/li> <li>A copy of an ID or passport<\/li> <\/ul> <div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <h2 class=\"wp-block-heading\">Prerequisites<\/h2> <ul class=\"wp-block-list\"> <li>Applicants must be 18 years or older<\/li> <li>Applicants must be citizens of an EU country or hold a valid residence permit which allows them to study in France *A level of French equivalent to the DELF B1 is necessary to follow the courses given in French. Any student who, at the time of registration, does not have a B1 level must provide proof of their commitment to improve their level (registration for private lessons, online lessons, or an intensive FLE programme). Upon payment of the deposit, access to the Rosetta Stone language learning platform will be provided free of charge by Ferri\u00e8res. If, upon arrival at Ferri\u00e8res, the student&#8217;s level is still insufficient, they will be required to register for FLE courses through the organisation of their choice.<\/li> <\/ul> <div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div> <p class=\"has-medium-font-size\"><\/p> <p><\/p> <p class=\"_with_white_background_ has-text-color\" style=\"color:#999999\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Processing your application<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>First evaluation: Examination of the application (25% of the final evaluation)<\/strong><\/mark><br>The application file is submitted on the student portal accessible from the Ferri\u00e8res School website.<\/p> <p class=\"_with_white_background_ has-text-color\" style=\"color:#999999\">The evaluation criteria for the application are as follows:<\/p> <p class=\"_with_white_background_\"><strong>Professional potential: evaluation of previous experience<\/strong><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Academic background;<\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Language level;<\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Quality of previous professional experience; <\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Recommendations from employers or trainers; <\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Professional goals for the future presented in the letter or video stating the student&#8217;s motivations.<\/mark><\/p> <p class=\"_with_white_background_\"><strong>Personal Potential :<\/strong><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Involvement in extracurricular activities; <\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Candidate&#8217;s personal goals and activities; <\/mark><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">\u204e Trips abroad, participation in cultural, volunteer, and professional events, etc&#8230; ; <\/mark><br><br><\/p> <p class=\"_with_white_background_\"><strong>Second assessment: Interview exploring the student\u2019s motivations. (75% of the final assessment)<\/strong><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">This oral exchange consists of a remote or in-person interview which serves to evaluate the candidate&#8217;s motivation and potential as well as their commitment to the Ferri\u00e8res values. It takes place in the form of an exchange between the jury and the candidate. The candidate will be asked informal questions so that the jury may get to know them better and to give them the opportunity to describe their experience and expectations (previous work experience, projects undertaken, trips abroad, personal journey to defining career goals, etc.).<\/mark><br><br><mark style=\"background-color:rgba(0, 0, 0, 0);color:#999999\" class=\"has-inline-color\">The results are communicated by e-mail to the candidates two weeks after the interview at the latest.<\/mark><\/p> ","protected":false},"featured_media":9291,"parent":0,"menu_order":3,"template":"","class_list":["post-1832","programme_court","type-programme_court","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court"}],"about":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/types\/programme_court"}],"version-history":[{"count":50,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1832\/revisions"}],"predecessor-version":[{"id":10033,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/programme_court\/1832\/revisions\/10033"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/media\/9291"}],"wp:attachment":[{"href":"https:\/\/ferrieres-paris.devsecureweb.com\/en\/wp-json\/wp\/v2\/media?parent=1832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}