Book Summer School English

Tourism - Hospitality - Catering
SUMMER SCHOOL 2015
Immerse yourself in the heart of the Loire Valley
TABLE OF CONTENTS
01
Val de Loire, an area suited to studies in tourism, the
hotel trade and catering
The Pays de la Loire region
The local economy
02
The Maine-et-Loire Chamber of Commerce and Industry :
professional facilities and a professional team
The Centre Pierre Cointreau (Angers)
The Espace Formation du Saumurois (Saumur)
Our team of experts dedicated to training the future hotel & catering professionals
International ambition
03
July 2015 SUMMER SCHOOL
Cooking summer school in the Loire Valley
Wine and spirit summer school in the Loire Valley
01
Val de Loire, an area
suited to studies in
tourism, the hotel trade
and catering
The Pays de la Loire region
The Loire, the most famous and longest river in France
measuring 1012 Km
A position at the gateway to the valley of the kings and the 33
châteaux of the Loire
A rich heritage listed by UNESCO
The local economy
4th tourist destination
2nd agricultural region
renowned for its production of wines and spirits
and a European leader in horticulture
9 million
visitors to 500 tourist sites
5th economic region in France
with economic blossoming in the fields of luxury, electronics, plants...
02
The Maine-et-Loire Chamber
of Commerce and Industry :
professional facilities and a
professional team
Two sites in the Anjou Val de Loire
The Centre Pierre Cointreau (Angers)
For young people wishing to work in the hotel, restaurant, or wine
industries, as well as for companies and employees wishing to enhance
their skills.
PREMISES AND PEDAGOGICAL MATERIALS
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55 general-purpose classrooms of varying capacities equipped
PREMISES AND PROFESSIONAL MATERIALS
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2 study kitchens, each equipped with 16 cooking workstations
with forced draft ovens, steam ovens, grill...
with video projectors
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13 classic I.T. rooms with internet connection
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Different work areas for pastry, vegetables, meat and fish
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1 resource centre with multi-purpose and computerised study
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1 pastry laboratory and an ice-cream-making area
rooms containing professional journals and books
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1 fully equipped vacuum-pack laboratory
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2 amphitheatres of 100 and 200 seats
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1 central dish washing area
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1 atrium
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1 study restaurant seating approximately 50 people, with a
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1 video conference room
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1 catering area for staff and students comprising a canteen, a
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1 demonstration room (small amphitheatre) equipped
restaurant area and a VIP room
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1 floral composition room
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1 lunch area for students
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1 office preparation room
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1 multimedia area for languages
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1 specific bar room
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1 specific sommelier / oenology room
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1 company store area with cold rooms
fully equipped bar and a pedagogical wine cellar
The Espace Formation du Saumurois (Saumur)
L’Espace Formation du Saumurois is the main professional training centre for the Saumur district. Ideally situated close
to the town centre and the bus station, it groups together a professional development area and a CFA apprentice training
centre, specialising in particular in the fields of hospitality - catering. Saumur is ideally situated less than 45 minutes from
Angers and in the heart of the Loire Valley.
PREMISES AND PEDAGOGICAL MATERIALS
•
General-purpose classrooms of varying capacities equipped
with video projectors
•
I.T. rooms with internet connection
•
1 resource centre with multi-purpose and computerised study
rooms containing professional journals and books
•
1 amphitheatre of 250 seats
•
1 canteen for staff and students
•
1 catering area for staff and students
•
1 multimedia area for languages
PREMISES AND PROFESSIONAL MATERIALS
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Pedagogical kitchen, restaurant and bar, reception desk
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Main kitchen equipped with 14 cooking workstations and
14 preparation workstations, 2 rapid cooling units, 3 mixed
ventilated ovens, 3 positive cold storage cabinets, 2 fryers, 2
salamanders
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Pastry area equipped with refrigerator towers, 2 mixed
ventilated ovens, storage cabinets, rapid cooling unit
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Equipped demonstration kitchen
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Office cafeteria
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Study bar
•
Restaurant area
Our team of experts dedicated to training
the future hotel & catering professionals
A TEAM OF PERMANENT TEACHERS
• 8 teachers of cooking, pastry and restaurant desserts
• 6 teachers of restaurant service, bar and wine tasting and oenology
• Nearly 20 general subject teachers
You will be taught by a team of professionals. Here is a close-up on 4 of them
Mireille ROUQUETTE
20 years’ work experience
in Michelin-star Relais et
Châteaux :
Head Chef in Château
de Marçay, Chinon &
Château de Noirieux,
Angers
Trainer for cooking and
pastry at CCI de Maine
et Loire since 2003
Mathias SALESSES
1986 – 1996 : commisto head chef in several
Michelin-star restaurants
in France.
1997-2000 : head chef
in different restaurants
in Ireland, took over from
Michael Clifford at The
Merryman, Kinvara since
2000 : trainer at CCI de
Maine et Loire
Christophe POITEVIN
Maître
d’hôtel
and
sommelier
in
a
gastronomic
restaurant
who worked for 3 years
in the UK as a front of
house manager and
wine steward. He also
has experience in the
supermarket wine and
spirits industry.
Sylvain TROUILLARD
Chef de rang in two
Michelin
1-starred
restaurants; then at La
Cigale, a luxury brasserie
in Nantes. Worked in
England as a manager at
Nuthurst Grange. Sylvain
Trouillard is the owner of
the Orangeraie and of Le
Faubourg in Saumur.
FUTURE PROFESSIONALS IN THE HOTEL AND RESTAURANT INDUSTRIES
Nearly 450 apprentices in 2014
including :
Training courses of long duration are offered on
the themes of :
• 227 cooking students
• 155 restaurant waiting staff students
• Creating a restaurant or hotel
• Maid service employee training
Renowned specialities:
➢ The Maine-et-Loire Chamber of Commerce and Industry also runs
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20 dessert cooks
15 barmen
13 sommeliers
12 receptionists
a continuing education programme for employees and business
owners. There are 40 programmes on various themes such as Bar
and Wines - Cocktails – Cookery - Desserts – Hygiene, etc.
AND IN THE FUTURE
In September 2016 the
«Val de Loire School for
Gastronomy, Wines and
Spirits» will be opening to
provide training for students
wishing to obtain higher
education diplomas such as
Bachelor’s degrees.
Inauguration of the new building in 2009
International ambition
When you come and study at the Maine-et-Loire CCI you are joining a school that cares deeply
about international exchanges.
OUR NETWORK OF COUNTRIES
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Germany: Osnabruck / Timmendorfer Strand
England: London / Wigan / Warwick / Birmingham…
Spain: Barcelona / Madrid
Italy: Vicenza / Venice / Turin / Rome
Ireland: Dublin / Shannon
Hungary: Budapest
Czech Republic: Prague
Sweden: Angelholm
Denmark: Copenhagen
THEY CAME TO ANJOU...
Thierry Daraize has become a
personality of the culinary world
in Quebec.
He first worked in establishments considered to be some
of the most prestigious of this
Canadian province (Le Lutetia
at the Hôtel de la Montagne, the
Ritz Carlton..). In 2000, he became a presenter and commentator on the television, radio and
in various magazines. «Dreams?
I still have some. I would like
to introduce the New World to
French products that are part of
our heritage, our culture».
Alexandre Seince tried his hand
at everything at the beginning
of his career, even working as a
private cook for a billionaire. He
then joined a French restaurant
in Copenhagen (240 covers a
day) as chef de partie, then a
restaurant serving Australian
cuisine. In 2010, he returned to
Angers as head chef of one of
the town’s leading restaurants. «I
learnt to enrich myself with what
I saw in Denmark. I would not
have had this opening onto the
world had I stayed in France.»
Franck Garanger, Following his
apprenticeship, Franck Garanger
left for the Riviera and the most
prestigious establishments of the
Cote d’Azur. He then joined the
Silversea cruise line as a chef.
Having become «fleet executive
chef», he was entrusted with
the opening of two boats. For
Oceania cruises, a world leader
in luxury cruises, he created the
concepts for restaurants, menus
and recipes and managed 600
members of staff. «French hospitality training is, in my opinion,
the best in the world. It is the
best of passports.»
03
July 2015 SUMMER
SCHOOL*
French cuisine and wines : mastering the basics
and learning how to truly appreciate them
Cooking summer school in the Loire Valley from 29 June to 17 July 2015
The culinary arts have been part of the Loire Valley traditions for many centuries. Kings came and appreciated
the fine living in their châteaux. Cooks learnt how to refine and enhance all the qualities of the varied regional
produce found in this area, known as «the orchard of France». The place is full of game and fish, mushrooms
and early vegetables, whilst its delicious fruits are used in desserts and to make wonderful spirits and liqueurs.
And it’s not possible to talk about the cooking without also mentioning the Loire Valley wines, a source of delight
and admirable accompaniment to the cuisine.
The area between Angers and Saumur is renowned for its fine dining and fine wines, as well as for the elegance
and generous nature of its cuisine. The Summer Cookery School will enable you to master the basics of French
cookery. Come and learn how to bring the best out of locally grown produce and seafood, and the secrets behind
French desserts.
A FUN PROFESSIONAL PROGRAMME TO
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Absorb the atmosphere and rigour found in a professional kitchen
Find out how to choose produce by quality and place of origin
Master basic techniques (filleting, trussing, boning, etc.)
Know how to carry out and adjust cooking methods to enhance the produce
Acquire the basic techniques for making desserts (crèmes, pastries, tarts,
mousses, etc.)
• Present what you have prepared beautifully on a dish or serving plate
ACTIVE AND INNOVATIVE TEACHING AND TOOLS TO
• Acquire theoretical and practical knowledge based on professional
experience
• Develop your culinary sensitivity and knowledge of the key flavours in
French cuisine
• Meet people working upstream (farmers, fishermen, market gardeners,
etc.) so as to perfect your knowledge of their produce
• Discover outstanding (Michelin starred) restaurants and absorb the latest
culinary trends
• Spend three days in two regions which are internationally renowned both
for their art of living and their art of dining – Paris, which is synonymous
with French luxury (where you will meet famous chefs and discover highly
regarded establishments, visit Rungis market, etc.), and Brittany, with its
authentic cuisine rich in maritime flavours. Enjoy a unique experience at
the “Ecole des corsairs” (the cookery school of Michelin 3-starred chef
Olivier Rollinger).
Wine and spirit summer school in the Loire Valley from 29 June to 17 July 2015
Did you know that all of the main grape varietals in France are found in the Loire Valley? It is the third great winegrowing region in the country, and the area from Chalonnes-sur-Loire to Sully-sur-Loire has obtained UNESCO
World Heritage listing. It produces both still wines (whites, rosés, and reds) and sparkling wines. The identity
and character of the winegrowing region have been shaped by the Loire, which gives the wines their characteristic freshness and balance.
The Loire Valley Wine and Spirits Summer School offers an outstanding
experience to explore and taste these Loire Valley wines. The three-week
training course combines theoretical knowledge and practical exercises
in a fun, professional atmosphere. Come and discover the basics of
wine tasting, terroirs, and grape varietals, as well as how wine is made.
The Loire Valley is also renowned for its famous liqueurs, which include
Cointreau, Combier, and Giffard. Learn how to talk knowledgeably about
a liqueur and make your first cocktails.
A FUN PROFESSIONAL PROGRAMME ABOUT
• Winegrowing and wine and liqueur making
• The various methods used for making wines
• The characteristics of wines and the winegrowing region via a broad range of
tastings
• Food and wine pairings
• The basics of cocktail making and creating your own cocktails
ACTIVE LEARNING AND TOOLS BASED ON
• Acquiring theoretical knowledge illustrated by numerous tastings
• Learning through play (recognising aromas, blind tastings, contests between wines made in different regions
from the same grape varietals, creating your own cocktails, etc.)
• Going out to meet professionals working in the Loire Valley and in its vineyards. Tastings, demonstrations,
applying what you have learned in prestigious properties and domains such as Coulée de Serrant, Château
de Tigné (Gérard Depardieu’s wines), and at renowned liqueur makers such as Cointreau, Giffard, and
Combier.
• Discover two winegrowing regions, Bordeaux and Cognac. In order to perfect your skills and complete your
knowledge about French winegrowing, the Wine and Spirits Summer School provides the exceptional
opportunity to discover two other renowned winegrowing regions in France: Cognac, including programmed
visits and tastings at Rémy Martin and Grand Marnier, and Bordeaux, including the Pessac Leognan
appellation, Château Smith Haut Laffite, and Château Carbonnieux.
PRACTICAL INFORMATION
FORMALITIES
THEME
DATES
PRICES
Cooking summer school*
from 29 June to 17 July 2015
2050€
Wine and spirit summer school*
from 29 June to 17 July 2015
2100€
* Summer school will open with a minimum of 12 participants, all rights reserved for cancellation.
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INCLUDED IN THE
TRAINING PACKAGE :
• over 100 hours of training in our specialised
centre with professionals
• professional field trips in the region
• discovery of French culture in all its dimensions
• accomodation included for the whole stay
• lunch offered on all the training days
4TH WEEK : SPECIAL CULTURE AND
GASTRONOMY !
Why not take advantage of this
great training opportunity to prolong the French Experience ?
Take advantage of this superb
special offer to discover French
culture and Paris !
WHERE THE SUMMER SCHOOL IS HELD
ANGERS TRAINING CENTRE
THE CENTRE PIERRE COINTREAU
132 avenue de Lattre de Tassigny
CS 51030 - 49015 ANGERS CEDEX 01
SAUMUR TRAINING CENTRE
THE ESPACE FORMATION DU SAUMUROIS
Square Balzac
49412 SAUMUR CEDEX
CCI de Maine-et-Loire
Sujal CHOUHAN
+ 0033 241 205 449
[email protected]
Centre Pierre Cointreau
132 avenue de Lattre de Tassigny
CS 51030
49015 ANGERS CEDEX 01
www.cciformation49.fr