Why not join forces with another department from your school to maximise the benefit you and your students will gain from a Cross Curricular programme? No need for two field trips, which makes it much more economical as there will be a larger number of students travelling. Besides our selection of sample programmes,  Ardmore Educational Travel can create bespoke programmes to suit your requirements and give you a personalised quotation based on your needs. Contact us for more details today.

Rouen – Cooking and Culture

The historic region of Normandy boasts culinary specialties renowned in the world and is the home of many cheeses, such as the famous camembert. Rouen is the seat of 2 centres of excellence in the field of training in cuisine, baking, patisserie and restaurant management. We offer a unique programme where your students can put their language skills into practice and learn the basics of French bakery, patisserie and traditional cooking. In addition you can discover the French capital, being less than 2 hours away!

In order for you to discover the variety of French cooking, we suggest courses at the two different schools. But the choice is yours depending on your study goals and your preference. 
 

• The INBP (the National French Institut for Baking and Patisserie) was founded in 1974 by the National Confederation of French Baking. It is a professional training organisation for industry professionals but its influence goes far beyond training, covering all facets of the baking and patisserie industry. It offers introductory and preparatory courses in baking, patisserie, chocolate making and French cuisine. For the anecdote, the Institute bakes the traditional “Galette des Rois” (a specialty eaten around the Epiphany) for the Palais de l’Elysée reception!

• The ICTN (the Normandy Culinary and Tourism Institut) was created in 1982 and is the largest training centre inNormandy for students wishing to work in a restaurant and catering industry. It provides practical advanced cookery and culinary techniques. It has a strong commitment in helping preserve regional culinary traditions whilst encouraging creation and innovation.

• The INBP (the National French Institut for Baking and Patisserie) was founded in 1974 by the National Confederation of French Baking. It is a professional training organisation for industry professionals but its influence goes far beyond training, covering all facets of the baking and patisserie industry. It offers introductory and preparatory courses in baking, patisserie, chocolate making and French cuisine. For the anecdote, the Institute bakes the traditional “Galette des Rois” (a specialty eaten around the Epiphany) for the Palais de l’Elysée reception!

• The ICTN (the Normandy Culinary and Tourism Institut) was created in 1982 and is the largest training centre inNormandy for students wishing to work in a restaurant and catering industry. It provides practical advanced cookery and culinary techniques. It has a strong commitment in helping preserve regional culinary traditions whilst encouraging creation and innovation.

• The INBP (the National French Institut for Baking and Patisserie) was founded in 1974 by the National Confederation of French Baking. It is a professional training organisation for industry professionals but its influence goes far beyond training, covering all facets of the baking and patisserie industry. It offers introductory and preparatory courses in baking, patisserie, chocolate making and French cuisine. For the anecdote, the Institute bakes the traditional “Galette des Rois” (a specialty eaten around the Epiphany) for the Palais de l’Elysée reception!

• The ICTN (the Normandy Culinary and Tourism Institut) was created in 1982 and is the largest training centre inNormandy for students wishing to work in a restaurant and catering industry. It provides practical advanced cookery and culinary techniques. It has a strong commitment in helping preserve regional culinary traditions whilst encouraging creation and innovation.

• The INBP (the National French Institut for Baking and Patisserie) was founded in 1974 by the National Confederation of French Baking. It is a professional training organisation for industry professionals but its influence goes far beyond training, covering all facets of the baking and patisserie industry. It offers introductory and preparatory courses in baking, patisserie, chocolate making and French cuisine. For the anecdote, the Institute bakes the traditional “Galette des Rois” (a specialty eaten around the Epiphany) for the Palais de l’Elysée reception!

• The ICTN (the Normandy Culinary and Tourism Institut) was created in 1982 and is the largest training centre inNormandy for students wishing to work in a restaurant and catering industry. It provides practical advanced cookery and culinary techniques. It has a strong commitment in helping preserve regional culinary traditions whilst encouraging creation and innovation.