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La CCI de région Paris Ile-de-France et la CCI de La Rochelle, ensemble pour un partenariat-formation d’excellence

 

La CCI de région Paris Ile-de-France et la CCI de La Rochelle, ensemble pour un partenariat-formation d’excellence

Le vendredi 14 décembre, Robert Butel Président du Groupe Sup de Co La Rochelle, Président de la CCI La Rochelle et Pierre-Antoine Gailly, Président de la Chambre de commerce et d’industrie de région Paris Ile-de-France ont signé un accord académique de double diplôme FERRANDI Paris / Groupe Sup de Co La Rochelle dans les locaux de l’école parisienne.

Cet accord de double diplôme permettra aux étudiants du Bachelor Manager de restaurant de FERRANDI d’effectuer leur 3ème année sur le campus de la Rochelle pour y suivre les enseignements du Bachelor en Management du Tourisme Business School of Tourism. En regard, des étudiants du Bachelor de la Rochelle pourront venir suivre les cours à FERRANDI Paris.

Ils obtiendront à l’issue de leurs parcours respectifs, sous réserve de satisfaire aux conditions d’examens, les diplômes Bachelor des deux institutions. Ce double diplôme constitue une réelle opportunité de diversification des compétences pour les étudiants, validée par les diplômes de deux grandes écoles reconnues. 

De gauche à droite : 

– Victor Gervasoni, Directeur de La Rochelle Business School of Tourism, Groupe Sup de Co La Rochelle 
– Daniel Peyron, Directeur Général, Groupe Sup de Co La Rochelle 
– Pierre-Antoine Gailly, Président de la CCI de Paris Ile-de-France 
– Robert Butel, Président du Groupe Sup de Co La Rochelle, Président de la CCI de La Rochelle 
– Georges Nectoux, Président du Conseil d’Etablissement FERRANDI Paris 
– Bruno de Monte, Directeur de FERRANDI Paris

Bachelor FERRANDI, né sous de bonnes étoiles :
Créé en 1983 par FERRANDI, école de la CCI Paris Ile-de-France, le programme du Bachelor a été conçu avec l’aide des grands noms de la gastronomie française (tels Robuchon, Dutournier, Rostang, Savoy, Troisgros…). Fidèle au principe pédagogique de sa création, les plus grands chefs et directeurs de restaurants interviennent chaque semaine aux côtés du corps professoral permanent de FERRANDI en qualité de professeurs associés et animent des ateliers. Plusieurs partenaires académiques dispensent également des enseignements : l’Ecole supérieure des arts et du design de Reims, l’Université François Rabelais de Tours par exemple. En trois ans, le cursus se partage entre l’acquisition du grand art de la cuisine classique, mais également des nouvelles tendances du monde de la gastronomie, et le management d’exploitation avec une majeure entrepreneuriale forte (reprise ou/et création d’entreprise). A partir de septembre 2013, une spécialisation à la haute pâtisserie sera proposée à Paris afin de compléter le cursus.

Implanté dans un territoire aux multiples facettes touristiques, le Groupe Sup de Co La Rochelle a su puiser au cœur de ses ressources pour développer une expertise forte dans le secteur du tourisme. Le groupe a créé en 2002 La Rochelle Business School of Tourism, une école dédiée qui propose des cycles de formation à bac + 3 (Bachelor Management du Tourisme) ou à bac +5 (MBA Management du Tourisme et des Services), spécialisés dans le secteur du tourisme, des loisirs, de l’hébergement et de l’événementiel. Ces programmes visent à former des managers polyvalents et opérationnels à un niveau de management intermédiaire (bac+3) ou de management stratégique grâce au MBA Tourisme (BAC+5).
FERRANDI Paris, l’école française de gastronomie, forme tous les ans 1200 apprentis et étudiants du CAP à Bac + 5, français et étrangers, et plus de 2000 professionnels en formation continue. La mission principale de l’école est de transmettre une formation technique solide, qui allie l’excellence, la tradition et l’inventivité.  Les aspects managériaux et la démarche entrepreunariale sont favorisés. La reconnaissance du milieu de la gastronomie s’illustre notamment par la composition du conseil d’orientation présidé par Joël Robuchon. Aujourd’hui, FERRANDI Paris s’impose comme l’école de référence en restauration, en France comme à l’étranger.

Contact presse
Audrey Janet
Chargée de communication
Tel : 01 49 54 28 23
E-mail : [email protected]

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ALL CHEFS MATTER: LAUNCH OF THE WACS GLOBAL CULINARY CERTIFICATION SCHEME

On 7 May 2013, the World Association of Chefs Societies (WACS) is going to launch one of the most exciting developments in the culinary industry this year:  the WACS global culinary certification scheme.

The scheme, developed in partnership with City & Guilds, is the first global culinary certification scheme in the world.   It has nine different levels which are aimed at cooks, chefs and culinary educators who wish to gain recognition for the skills, experience and knowledge they have gained while working in the industry.

‘It has been a lifelong ambition for WACS to give something back to the culinary community’, says Gissur Gudmundsson, President of WACS.  ‘There is hardly anything available for chefs and cooks who may not have had the opportunity to obtain a qualification or were just too busy building their careers and did not manage to find the time to go back to formal education’, Gudmundsson continues. 

WACS is a global network of 93 national chefs associations founded in 1928, representing over 10 million professional chefs.  WACS dedicates all of its activities to maintaining and improving the culinary standards of cuisines around the world.

‘We want to celebrate success’, adds Gissur Gudmundsson, President of WACS.  ‘We want to encourage cooks, chefs and culinary educators to continue learning as this is the only way in which we can help to raise standards within the industry.‘

As well as targeting cooks and chefs, the scheme also recognises the role culinary educators play in the training and education of the next generation of chefs.

‘The work of teachers and trainers is often overlooked in the industry’, says John Clancy, Chairman of the WACS Education Committee. ‘The scheme brings to the forefront the invaluable contribution of educators around the world and allows us to formally acknowledge the positive difference they make in the professional and personal development of young cooks as they are starting out in the industry.’

WACS joined forces with City & Guilds, one of the world’s leading certification bodies, to develop the scheme.    ‘We only work with the best and are delighted to have City & Guilds as our certification partner’, notes Gudmundsson.  City & Guilds has led the work around setting the standards and defining a suitable quality assurance mechanism which will provide sufficient flexibility to operate the scheme at a global level without compromising on quality.

The two organisations have spent two years planning all the details of the scheme to ensure that it is relevant to employers and reflects the typical career progression within the industry.  

One of the key features of the certification scheme is the innovative use of technology so that it can reach out to as many individuals as possible around the world.  The application and the assessment processes are done electronically which makes the scheme affordable and accessible.  Applicants can take the time they need to prepare their evidence which will then be submitted to WACS using an electronic portal called Learning Assistant.

‘The scheme complements qualifications and certification schemes available around the world’, notes Clancy.  ‘It is all about recognising industry experience and re-engaging professionals in learning in a way which is not always possible through formal qualifications.   We have made a conscious effort to incorporate existing certification schemes and competitions into the requirements where it was appropriate to do so.  For example, we will accept Master Chef and Master Pastry Chef certificates from around the world as part of the entry requirements for applications at the WACS Certified Master Chef and Master Pastry Chef levels.’

The scheme has been unashamedly designed in a way that it can bring value to employers as part of their recruitment, training and staff retention programmes.   WACS has undertaken extensive consultation with the industry and found that the most important qualities that employers are looking for include attitude, passion and motivation as well as having the right skills.  The scheme allows chefs and cooks to demonstrate to an existing or potential employer as well as their own customers that they are willing to go the extra mile and have met an international benchmark while doing so.

‘It is going to be a very exciting time for chefs’, commented in Gudmundsson.  ‘The future is beautiful’.

And who could argue with that?

NOTES TO THE EDITOR

About WACS

WACS is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world.

Through educational programmes, international culinary competitions and congresses and assemblies, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.

WACS membership includes cooks, chefs and culinary educators from over 93 countries; representing over 10 million professionals.

www.worldchefs.org

About City & Guilds

City & Guilds is one of the world’s leading vocational education businesses, offering over 500 qualifications across 28 industries.   The organisation operates in 80 countries with a network of over 20 regional offices around the world.

City & Guilds has over 130 years of experience in designing qualifications and assessment and its qualifications are considered by employers to be the benchmark for workplace excellence around the world.  Last year alone, nearly two million people studied towards City & Guilds qualification.

The City & Guilds Group comprises City & Guilds, the Institute of Leadership & Management (management and leadership qualifications), Learning Assistant, the Centre for Skills Development (research arm) and City & Guilds’ latest acquisition, Kineo, an awarding winning e-solutions company.

City & Guilds, unlike many other certification bodies, is a charity and therefore a not-for-profit organisation.  Any surpluses made through its work is reinvested into education or used to support educational programmes.

www.cityandguilds.com

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UNILEVER FOOD SOLUTIONS ANNOUNCES COLLABORATION WITH WACS TO DELIVER TRAINING ON SUSTAINABILITY IN FOODSERVICE

Unilever Food Solutions announces collaboration with WACS to deliver training on sustainability in FoodService

15-04-2013

UNILEVER FOOD SOLUTIONS ANNOUNCES COLLABORATION WITH WORLD ASSOCIATION OF CHEFS SOCIETIES TO DELIVER TRAINING ON SUSTAINABILITY IN FOODSERVICE

Unilever Food Solutions, the professional foodservice division of Unilever; known for its Knorr, Hellmann’s and Lipton products, on March 22nd 2013 started a partnership with the World Association of Chefs Societies (WACS) to raise professionalism of the foodservice industry through jointly developing and delivering training programmes in sustainability.

Sustainability is a topic little understood by chefs but, with rising pressure on the global food chain and growing guest demand, one that will become increasingly intrinsic to their future business success. These training programmes will educate chefs about sustainability, helping them understand why making it part of the way they run their future daily operation will protect the planet, people and their profit and teaching them the practical behaviours that will enable them to run a sustainable kitchen.

Says President of the World Association of Chefs Societies, Gissur Gudmundsson, “This is an agreement that is the result of years of discussions. Unilever Food Solutions shares our vision in playing our part and doing our utmost best to contribute to the culinary industry, and it is my hope that this will be the start of a long term relationship.”

Senior Vice President Marketing – Unilever Food Solutions, Gaby Vreeken said, This partnership between WACS and Unilever Food Solutions is a new milestone in our long-lasting relationship. Through our jointly developed sustainability training program, we hope to contribute to the development of a more sustainable foodservice industry. We aim to increase the understanding of sustainability among chefs and educate them about how to run a sustainable and profitable kitchen. It will mean doing things differently from how we do things now. It is a challenge, but at the same time crucially important for ensuring success of the businesses of chefs and a thriving industry in the future!”

The first programme will be developed in 2013.

For more information, visit www.ufs.com and www.worldchefs.org

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