Advanced Culinary Arts

The Advanced Culinary Arts Program: An intensive program covering numerous classics of French gastronomy

“Advanced Culinary Arts” is an intensive training program with a particular emphasis on French traditional and regional gastronomy. It provides a strong foundation for mastering classic fine dining recipes, as well as learning a wide array of culinary techniques. Aimed at students with prior culinary experience, the Advanced Culinary Arts program will give you the opportunity to fast-track in a short amount of time towards ICDE’s flagship Double Diploma. Upon successfully passing final exams, you will gain not only the Professional Diploma in Culinary Arts delivered by ICDE, but also a Level 5 National Diploma in French Cuisine, delivered by the French Ministry of Education.

The program has been thoughtfully designed to build upon your existing skillset, and teach you the more advanced elements of culinary arts. You will pick up new skills in each class, and since the ICDE curriculum covers a vast amount of material in a short period of time, learning is cumulative and fast. Your Master Teacher will guide you to work efficiently from day one.  Our instructors are passionate, accomplished professionals eager to share their expertise, and you will appreciate the kind of hands-on experience, personal attention, and support that can build your confidence and skills. Each class begins with a short lesson from your Master Teacher, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order. Before you make anything for the first time, your Master Teacher will demonstrate, providing instruction and showcasing the correct techniques, before you set out to make it yourself.
As you challenge yourself and grow your skills, knowledge and experience, you will be set on a path to move your culinary career forward. We aim to equip you not only with the practical know-how that is in high demand among employers, but also with the disciplined and rigorous mindset that in the long run will allow you to climb up the ladder as a rising culinary professional. Whatever your goals, the Advanced Culinary Arts program can help you achieve them. By the time you have completed the program, you will have gained not only valuable new credentials, you will aslo have a whole new outlook on what it means to be a professional chef. Ultimately, our goal is to give you the essential tools and building blocks from which you can improvise, explore your own creativity, and contribute to the evolution of gastronomy.

Advanced Culinary Arts: Program Details

The Advanced Culinary Arts program (270 hours), allows you to build upon your knowledge of fundamental culinary techniques. Through cumulative practive, you will explore more advanced and modern methods, such as a sous-vide and low-temperature cooking. You will learn to prepare more complex recipes, based on the diversity of France’s culinary heritage, as well as more contemporary dishes inspired by celebrated chefs.

With a focus on precision and efficiency, the program aims not only to equip you with culinary tools and knowledge, but also to enhance your individual creativity and artistic skills. You will delve into menu composition and personal creativity themes, focusing increasingly on plating skills that are essential to succeed in the fine dining industry.


  • Auguste Escoffier recipes and French classic cuisine: Escoffier recipes such as soufflés, garnishes, and stuffings from his Guide Culinaire book, are considered by chefs worldwide to be the  “Bible” for French classic recipes.
  • French regional “terroir” specialties: France’s regional culinary traditions and heritage, from Alsace to Provence and Bretagne, offer countless local specialties.
  • International cuisine From Spain and Greece to Great Britain and Morrocco, explore traditions of world cuisine.
  • French Pastry classics Building upon French pastry essentials covered in Level 1.
  • Advanced knife skills: Build on butchery, filleting and boning cutting techniques for meats and fish.
  • Herbs and spices; high-quality and rare produce Recipe production with high-quality, seasonal and rare ingredients, such as foie gras. Discussions with guest suppliers, culinary products tastings (for example: cheese or truffle). Amplify taste by using seasoning, flavourings and spices.
  • Organizational skills: Manage the ingredients, equipment and workstation in a time-constrained environment. Balanced menu composition and planning for classic French gastronomy.
  • Advanced culinary techniques: Introduction to molecular cuisine and other advanced techiques, such as sous-vide and low-temperature cooking
  • The art of plating and personal creativity: Learn how colour, composition and texture combinations add to a dish, using garnishes and sauces. Development of personal creativity through recipe improvisation.

Recipes covered in level 2 “Advanced Culinary Arts” include:

  • Salmon terrine – Preparing a forcemeat
  • Snails raviolis with garlic foam and tomato confit
  • Chicken crawfish ballotine, parsnips mash, vanilla sauce
  • Veal Marengo
  • Grilled rib eye, choron sauce, mini ratatouille, potato chips
  • Beef Tournedos Rossini (with foie gras), amandine potatoes, marchand de vin sauce
  • Parmentiere, duck gizzard confit, Truffle jelly, Duckette sauce
  • Braised lamb shank, Anna potatoes
  • Tuna tartare with green pepper and cucumber, balsamique cream
  • Scallops carpaccio lemon vanilla, avocado royale and sesame tuiles
  • Dover soles Colbert, Maitre d’Hotel butter, cauliflower gratin
  • Trout with citrus crust, Maltaise sauce, vegetables julienne
  • Chocolate and coffee éclairs
  • Sabaglione with orange and grapefruit Grand Marnier
  • Caramelized banana with caramel mousse
  • Macarons
  • Saint Honoré cake
  • Chocolate soufflé and custard sauce



Earn two Diplomas with worldwide recognition

ICDE is a private education provider, specialising in Culinary and Pastry Arts training programs. Upon passing final exams, you will be awarded with ICDE’s Professional Diploma in Culinary Arts. Since ICDE is affiliated with Disciples Escoffier International, an industry network of around 25’000 Disciples Escoffier chefs around the world, this certification benefits from a wide recognition. Most importantly, in each one of our geographical locations, ICDE has been developing ties with local hospitality and restaurant groups to facilitate employment opportunities for alumni.

Furthermore, ICDE is accredited by the French Ministry of Education. Students will thus obtain an additional recognition, a National Certificate in Culinary Arts (level 5) delivered by the French Ministry of Education, further enhancing their prospects to pursue an international career in the culinary arts.

Pre-requisites: who is the program aimed at?

A program tailored for experienced and passionate students!

Are you aiming to move your career forward in the Hospitality & Restaurant industry? Do you want to get a step closer to launching your own restaurant? Or simply looking to expand your culinary horizons and challenge yourself? If so, this program will provide you with a strong foundation.

The Advanced Culinary Arts program has been designed for students with prior culinary experience, who aspire to reach the next step in their career. A core requirement is either one year of experience in a professional culinary environment (for example, a professional kitchen), or a certificate/degree from a career culinary program. Knowledge of basic knife skills and techniques are necessary to enrol, and the candidates will have to pass an entrance exam for the course.

Our students have a wide age range, they come from diverse cultural and backgrounds, yet they all have a common goal: learning from highly qualified instructors the skills and techniques required to become an accomplished professional chef.

Since our Diploma is intensive in nature, an essential “ingredient” to attend and successfully complete this 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. It is important, therefore, to have a reasonably good level of English in order to successfully complete the program. Some French pastry terminology is covered.



Our curriculum is firmly rooted in the traditions and diversity of French classic gastronomy, while integrating some of the latest techniques, equipment, and plating trends. More specifically, the core culinary program is based on:

  • French traditional cuisine and the classic foundations of Auguste Escoffier’s “Guide Culinaire” (originally published in 1903, it is still widely held as the “Bible” of French modern cooking)
  • French regional culinary and pastry recipes
  • International cuisine classics, original recipes from ICDE Master Teachers (revisited classics with a modern “twist”), and contemporary trends set by celebrated international chefs

While the recipes you will learn are firmly rooted in the classics of French gastronomy, the techniques covered are very broad in scope, and provide the foundations of western cuisine as a whole. Upon graduation, you will be able to apply your newly acquired know-how for a broad range of employers across the culinary industry. 

Program structure:

Focus on hands-on practical training

The program is taught over 270 hours, more than 75% of which is hands-on practical training in the kitchen lab. Background reading materials are also regularly handed out to students, who study at home for the theoretical components of the course.

Upon successfully passing the final exam, students will be awarded two Diplomas, the Professional Diploma in Pastry Arts (delivered by ICDE), and the Level 5 Certificate in French Pastry (delivered by the French Ministry of Education). 

Language of Instruction: English
Classes and examinations are delivered in English language. It is important, therefore, to have a reasonably good level of English in order to successfully complete the program. Some French pastry terminology is covered.


Duration:  270 hours
Typical week: 2 or 3 days per week (depending on location)
Certifications: Double Diploma Diploma I: Professional Diploma in Culinary Arts (delivered by ICDE) Diploma II: Level 5 Certificate in French Cuisine (delivered by the French Ministry of Education) Teaching method: Demonstration, practical class, theory class Language of instruction: English
Start dates: Winter, Spring, Summer, Fall


• High school diploma or equivalent
• 18 years or older
• Competency in English language
• Entrance exam
• Either 1 year of experience in a professional culinary environment, or certificate/degree from a career culinary program