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A diplôme universitaire (DU) is, in France, a university degree. Contrary to the Bachelor, Master and Doctoral degrees, which are national, DU means "University diploma". [1] The degree corresponds to a restricted domain, for temporary or professional purpose. Each university is authorized for specifics DU.
Students also earned a Le Cordon Blue diplôme (Diplôme de Cuisine or Diplôme de Pâtisserie). [1] [6] The diploma programs lasted 30 to 36 weeks, and the AOS program lasted 60 weeks. [12] The institute was an affiliate with many culinary and educational associations and organizations, including the American Culinary Federation. [13]
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris.Established by The Paris Chamber of Commerce and Industry (CCIP), the school is part of École Grégoire-Ferrandi and specializes in training students for work in hospitality management and French cuisine.
In the French education system, a master's degree is both a national higher education diploma and a university degree.The Diplôme National de Master (in English: "National master's degree") is delivered by an academic institution, usually a university, two years after obtaining a Diplôme National de Licence or a Licence (French equivalent of a Bachelor's degree, worth 300 ECTS) or any other ...
Dusit Thani College (DTC) (Thai: วิทยาลัยดุสิตธานี) is a private institute in Bangkok, Thailand specializing in hospitality and culinary arts management. History [ edit ]
The DEST (diplôme d'études supérieures techniques), or Higher Diploma of Technical Studies was a Master's Degree school diploma issued by the French higher education establishment : Conservatoire National des Arts et Métiers (CNAM), or National Conservatory of Arts and Crafts.
During the latter part of the 19th century and in the 20th century, more grandes écoles were established for education in businesses as well as newer fields of science and technology, including Rouen Business School (NEOMA Business School) in 1871, Sciences Po Paris in 1872, École nationale supérieure des télécommunications in 1878, Hautes Études commerciales in 1881, [14] École ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [ 1 ] [ 2 ] A chef patron (feminine form chef patronne ) (French for boss chef ) or executive chef is a chef that manages multiple kitchens and their staff.