- Classes run from Monday through Friday.
- A general week includes 35 hours.
- Acquire the basic professional techniques of French cuisine
- Understand the working environment of a professional kitchen
- Produce and present dishes from starter to main
- 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.
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves
- Applied technology training
- A completed application form
- A CV/ resume in English
- A photocopy of your passport
- January 3rd to January 21st, 2022
- June 13th to July 1st, 2022
- July 25th to August 5th, 2022
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.
These programs will also be available in our Brand new Campus in Dijon,
if you want to discover the cradle of one of the most famous wine region of the world!
3 weeks (105 hours)
Type of diploma
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.
Admission and timetable
Entry level :
To be considered for admission, you must submit :
Two intakes per year in Paris:
One intake in Dijon: