Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 501 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Ecole Ritz-Escoffier
Established
1988
Program Description
30-wk Superior Diploma course for future professionals. Segments: 1- to 6-wk Cesar Ritz (beginner), 10-wk Ritz-Escoffier (int-advanced), 1- to 12-wk Art of French Pastry (beginner-advanced), Master Ritz Escoffier, 2 wks (pro)
Group Size or S:T Ratio
8-10:1
Program Focus
French, Baking
Faculty
4 full-time instructors
Costs
One-week classes start at €85/week, 6-week Cesar Ritz €5,336, 10-week Ritz-Escoffier €10,825, 12-week Art of French Pastry €10,215.75, Master 2-week Professional Course €2,140, 30-week Superior Diploma €27,100
Global Locations
Paris, France
Months
Year round
Contact
M. Jean-Philippe Zahm-Holbecq
Director
Ecole Ritz-Escoffier Paris
15, Place Vendôme
Paris Cedex 01, 75041
France
Phone: 888-801-1126, (33) (0)1-43-16-30-50
Fax: (33) (0)1-43-16-31-50
E-Mail:
Director
Ecole Ritz-Escoffier Paris
15, Place Vendôme
Paris Cedex 01, 75041
France
Phone: 888-801-1126, (33) (0)1-43-16-30-50
Fax: (33) (0)1-43-16-31-50
E-Mail:
Related Sponsor Links
Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA