Authentic French Cuisine

    Publication date - 07/09/2018

     

     

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    Dates

    • February 4th - February 8th, 2019 (5 days, 35 hours)
    • May 13th – May 17th, 2019 (5 days, 35 hours)

    Objectives

    •    Acquire professional techniques for the foundations of cuisine
    •    Master the work environment of professional cuisine
    •    Produce and present products ranging from starters to main courses
     

    Content

    • Organisation of the workplace in compliance with health and safety rules
    • Use of professional vocabulary and data sheets
    • Knowledge of material and equipment :
      • preparations : knives, blender, cutter, cookware, mandolin
      • cooking: oven, salamander, stove
      • conservation and storage : positive and negative cooling rooms, storerooms 
    • Master techniques 
    • Preliminary preparations : peeling, cutting, chopping
    • Slow and fast cooking : braising, stewing, poached, grilling, roasting, sautéing, steaming
    • Making sauces by decoration, infusion, fusion, binding and emulsion
    • Plating and presentation
    • Knowledge of criteria for quality and for purchasing goods : butter, eggs, cheese, fish , meat, fruits, vegetables, spices, condiments and different product lines

     

    Teaching Methods

    • Organisation of the workplace in compliance with health and safety rules
    • Use of professional vocabulary and data sheets
    • Knowledge of material and equipment :
      • preparations : knives, blender, cutter, cookware, mandolin
      • cooking : oven, salamander, stove
      • conservation and storage : positive and negative cooling rooms, storerooms

    Price

    1 800 €