Introduction to the Fundamentals of French Cuisine


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    The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy. 

    These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.

     

    Description

    Duration

    3 weeks (105 hours) 


    Frequency

    • Classes run from Monday through Friday.
    •  A general week includes 35 hours.

    Tuition fees

    4 500 Euros (Tax included)

    Type of diploma

    FERRANDI Paris Certificate

    Status

    Student

    Program

    Objectives

    Language of Instruction

    All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation).  Course materials will be in English.

    Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in Paris.  

    Objectives

    • Acquire the basic professional techniques of French cuisine
    • Understand the working environment of a professional kitchen
    • Produce and present dishes from starter to main

    Contents

    • Running a work station with respect for health and safety rules
    • Use of professional vocabulary and technical sheets
    • Understanding of material and equipment for:
      • preparation: knives, blender, cutter, crockery, mandolin
      • cooking: oven, salamander grill, range cooker
      • storage and preservation: positive and negative cold rooms, stockrooms
    • Mastery of techniques for:
      • preliminary preparation: peeling, chopping, carving
      • slow and fast cooking: braising, stewing, poaching, grilling, roasting, frying, sautéeing, steaming
      • production of sauces by decoction, infusion, fusion, liaison and emulsion
      • plating and presentation
    • Understanding quality and purchase criteria: dairy and eggs, fish, meat, fruit, vegetables, spices, condiments etc.

    Teaching Methods

    • Demonstrations of professional skills
    • Hands-on practice: students make all products themselves
    • Applied technology training

    Admission and timetable

    Admission conditions

    To be considered for admission, you must submit :

    • A completed application form
    • A CV/ resume in English
    • A photocopy of your passport

     


    PRACTICAL INFORMATION


     

    Intakes

    One intakes per year:

    • 7th to 25th June, 2021