The FAUCHON school is part of transmission of “Made in F” know-how. The creation of the FAUCHON school in Rouen Rive Gauche marks a return to the roots for FAUCHON. It will welcome its first students in 2022.
Indeed, this transmission is written into FAUCHON's DNA, notably with the passage through its premises of great names in pastry making, including Pierre Hermé , Christophe Felder , Christophe Michalak , Christophe Adam and Cédric Grolet .
The FAUCHON school's training courses are based on reverse pedagogy , the student is an actor in the training. A significant section will be dedicated to CSR issues which will be the common thread in all training courses. Eco-responsibility, food waste, use of local products, selective sorting are values that the FAUCHON school wishes to transmit to the young generations of chefs.
The FAUCHON school is also an experiential and immersive place in the professional world. Various infrastructures are made available to students: a food truck, a fast food shipping container, a concept store, a restaurant, application bars open to the public, an experimental laboratory (laser cutting, 3D printer, plotter, etc.), a food tech incubator, etc.
Finally, courses can be taught in English to provide foreign students with optimal teaching quality. All conditions will be met so that all students can benefit from FAUCHON's expertise.
Professional training
FAUCHON's mission is to prepare students to become high-level professionals, experts in their fields, creative and innovative , in the food and service professions.
Various training courses adapted to everyone will be offered, including:
- CAP: Cooking, baking, pastry making for people in professional retraining
- CQP: for hotel managers
Other excellent training courses will be added to this list in 2022: caterer and chocolatier confectioner in CAP, barman and brewer maltster in CQP, sommelier in Professional Title.
A bachelor's degree in partnership with Neoma Business School
A 3-year Bachelor's degree , aimed at young graduates with a Bac or Bac +1 level and wishing to pursue a career in the gastronomy sector, will also be created. The main objective of this specialization is to obtain a dual skill (theoretical and practical): the managerial and management skills of a business school acquired at NEOMA Business School, and practical skills in the food and service professions through the FAUCHON school. This specialization will help shape future managers in the gastronomy sector.
Finally, the FAUCHON School will complete its offer with cooking classes open to the general public so that everyone can take part in “made in F” .
In short, welcome to the FAUCHON School! An ambitious and professionalizing school that will continue to perpetuate its French know-how to train the great Chefs of tomorrow.
