What are the programme OBJECTIVES ?
Teach
step by step and for very small groups the best of French & gourmet cuisine in fully equipped individual kitchen under the guidance of well-known French Chefs : from every day cuisine to elaborate dishes, matching wines with the menus and selecting the highest quality ingredients ; be a master chef in a season !
Coach
the participants professionally, and enable them to network efficiently with the professionals in the culinary art or industry, and eventually support them to develop their own business, or culinary-arts careers.
Develop
the basics of culinary tourism operations in seminars, field studies and tutorials organized by the professionals themselves, in the companies themselves.
Offer
a short intensive French language course applied to the culinary arts to enable the participants to develop relationships with French speaking guests and French professionals
Discover
the culinary art in context : multiple meetings with food producers, manufacturers, tourism industry-professionals and national or local institutions in charge of key projects (in different French regions)
When does the programme START ?
13 September to 31 October 2010 ; 17 January to 31 March 2011 ; 11 April to 30 June 2011
What are the programme ASSESSMENT & certification ?
A final test will take place. Team projects will also be taken into account in the final assessment. At the end of the programme, a joint certificate will be delivered by L’ECOLE CAP VERS TOURISME in Nantes and the professionals involved in the programme. The participants can also obtain certifications in French language, according to their level at the end of the programme. Participants from the Asia Pacific region will receive a co-diploma from the Asia Pacific Tourism Association (APTA, South Korea).
What are the TUITION Fees and costs ?
Fees are 5945 € per person (+55 €, for administration) for the full progamme (including accommodation in Nantes city, all teaching and course support materials, seminars, workshops, field studies and lectures, participation to events and festivals, gourmet meals provided during cooking classes, interpreters, translation of support materials) ; accommodation is included on a single or double room basis with cooking facilities ; Nantes airport or train station pick-up service.
Other costs : return airfare & train ticket to Nantes, travel and medical insurance (compulsory), food and private expenses, private local transportation.
What are the ADMISSION requirements and process ?
The programme is accessible to any person very motivated for master gourmet cuisine. However, a good level of English (if not, of French) is highly recommended. Be careful : the number of seats per intake is limited.
To register, please download, fill in and send back the application form to gastronomy@orange.fr at least 6 weeks before the beginning of the session you are selecting. Application to the programme is free of charge.
Full payment of the fees must be completed at least 4 weeks before the beginning of the programme. In case of cancellation less than 28 days before the beginning of the session, 25% of the fees are not refundable. In any case, the administrative fee of 55€ is not refundable. All details for the payment of the tuition fees will be provided to the candidates at the issue of the selection process, under the terms of a contrat between the participant and the co-ordiantors of the programme (see below).
If you are not living in France and are not a E-C citizen, full assistance will be provided for your visa application (for a stay of a maximum 90 days in France, you do not need a student visa BUT a tourist or business travel visa). Assistance will be provided to the participants wishing to exend their stay for exploring Paris or other French or European touristic regions.
What are the course CONTENTS ?
Gastronomy Seminars
A total of 60 hours will be organisez around the following subjects : International Food Culture, Health and Dietetics, Culinary Tourism Operations, Banquet Operations, Introduction to Event Management, Wine Studies (productions, tasting, service wine marketing and sales).
Intensive French & Other Languages
60 hours French for beginners, or for intermediate level (French for communication, French for cuisine and food service) ; French speaking participants). European culture and business etiquette will also be offered.
Cooking classes
Cooking in season, Seafood, Cook with Herbs, Spices and Sauces, Beef festival, Vegetables, French bakery, Pastas, Macarons & Fruit, Sugar and Sweet, Chocolate, French Pastries, Regional cuisine of the Loire Valley, Mediterranean cuisine, Molecular cuisine, Organic cuisine, Fusion Cuisine,... altogether the programme offers 72 contact hours with the chefs and 42 hours of food preparation techniques in class.
The School CAP VERS TOURISME
Founded in 1988 for and by business managers devoted to improving the performance in the tourism sector, the school is located in Nantes city, and develops programmes in Travel and Tourism Management, Events, Customer Relations Management (Bachelor, MBA).
The programme Co-ordinators
The programme is organized and co-monitored by 3 institutions : The School Cap Vers Tourisme (Nantes), the Asia Pacific Tourisme Association (APTA, Busan, South Korea) and International & Development (Angers). Co-coordiantions are : Harald Delacour (Cap Vers Tourisme, Director), Professor Sang-Taek Lim (Chairman of APTA & Dean of the School of International Tourism, Dong-A Univesity) and Dr. Marie Christine Bonneau (International& Development, president & professor at the University of Angers, Institute of Tourism ITBS, France).
Gastronomy in the Western Loire Region
The western Loire region offers the pinch of the ocean with its best quality unrefined salt, rich in iodized nourishment. Dream of a whole ocean on the platter (mussels, anchovies, sardines, prawns and clams, oysters...). You will also be able to enjoy early vegetables from the Val Nantais and other local products such as the chicken of Loué or Challans, the rillettes, the jambon de Vendée, sweet breads and confectionary.
Contact : www.capvers.fr / Mail : gastronomy@orange.fr
Telephone : (00) 33 6 12 33 12 56 The Companies developing Culinary Arts in the Western Loire Region.
APPLICATION FORM
- Application Form
- Application Form
