Introduction to the Fundamentals of French Cuisine

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