George Brown College Partners with Alain Ducasse Education

New program to offer students leading-edge culinary training in France

TORONTO, Oct. 17, 2014 /CNW/ - George Brown College's renowned Centre for Hospitality and Culinary Arts (CHCA) yesterday announced a partnership agreement with Alain Ducasse Education (ADE) that will provide students the opportunity to live, learn and gain hands-on experience in France.

ADE trains international culinary and pastry professionals. With two flagship learning centres, it has developed accessible and internationally-oriented educational programs that cultivate excellence in the practice of culinary and pastry arts.

"In George Brown's Centre for Hospitality and Culinary Arts, we have found an educational partner that shares our vision of top-quality learning and output, and international training," said Alain Ducasse, Founder, Alain Ducasse Education. "I have high expectations for this partnership and look forward to collaborating with George Brown on other education-related initiatives in the months and years to come."

The partnership will expand CHCA's academic offerings with a new three-semester Advanced French Patisserie postgraduate program, set to begin in the spring of 2015. Offered jointly with ADE's celebrated pastry and bakery school, École Nationale Supérieure de Pâtisserie (ENSP), the program will cover areas such as chocolate confection, savoury baking, regional cheeses and artisan breads.

The program provides an excellent platform for developing workplace-ready graduates with the fine pastry skills and entrepreneurial mindset employers are looking for. The program will accept 24 students in its first class. The students will spend their first semester at George Brown's Chef School and their second semester at ENSP, where they will train with top French chefs before moving off-site for an eight-week externship. This international field experience will allow them to continue their training in a local bakery, restaurant, hotel or other culinary enterprise. Students will complete their final semester at George Brown.

With more employers demanding relevant overseas experience, George Brown is committed to providing students with high-quality international work-study programs. Lorraine Trotter, Dean of the Centre for Hospitality and Culinary Arts, says the new program prepares students for a global workplace, and offers a unique pathway for international education and work experience.

"We are thrilled to offer this program jointly with ENSP. This is a win-win situation. ENSP will benefit from the opportunity to teach our highly motivated and skilled students. After their studies and placements in France, the students will return to George Brown with much stronger skills, a richer understanding of local and sustainable ways of working, and the international experience much sought after by industry," said Trotter.

In addition to options for pastry students, the partnership will offer culinary students the opportunity to study and work in France upon completion of their George Brown culinary credential or through study tours. ADE chefs will visit George Brown and deliver courses and events as well.

"These are all great opportunities for our students," said Trotter. "We are tremendously appreciative that Chef Alain Ducasse and the ENSP and ADE teams have joined us in Toronto for this celebration of our new partnership."

About George Brown's Centre for Hospitality and Culinary Arts

The Centre for Hospitality and Culinary Arts is a leader in offering Culinary and Hospitality excellence in education. Its programs are designed to meet the needs of industry and are well known around the world in the culinary, baking, nutrition and hospitality fields. The Centre offers certificates, diplomas, degrees and postgraduate certificates, and runs a number of culinary enterprises including the Chefs' House restaurant, which provides students with the real-world practice employers value.

About Alain Ducasse Education

The Alain Ducasse Education mission is to train established professionals seeking to increase their know-how and skills as well as to educate the next generation of international culinary and pastry professionals. Rigor, innovation and creativity are amongst the core values taught with exceptional standards.

SOURCE: George Brown College

For further information: Joyann Callender, Media Relations Manager, George Brown College, [phone] x3159, [email protected]