Introduction to the Fundamentals

    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. 

    Introduction to the Fundamentals of French Bread-Baking – 10 days (70 hours)

    • Dates: 28th June - 9th July 2021
    • Price: €3000 (tax included)
       

     

    Objective

    • Acquire knowledge and skills in traditional bread-baking
    • Carry out and manage production of French bread, speciality breads and viennoiseries

    Contents

    • Understanding of the raw materials and professional equipment used in bread-baking
    • Introduction to professional techniques, handling and working with bread dough:
      • Fermentation
      • Kneading
      • Different types of pointage
      • Dividing, rounding and shaping
      • Proofing
      • Baking (conduction and convection)
    • Running a work station following health and safety rules
    • Storage and sale of products

    Teaching Methods

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

    Introduction to the Fundamentals of French Cuisine - 15 days (105 hours)

    • Dates:  7th - 25th June 2021
    • Price:   €4500 (tax included)
       

    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

    Introduction to the Fundamentals of French Pastry – 10 days (70 hours)

    • Dates: 7th - 18th June 2021
    • Price: €3000 (tax included)
       

    Objective

    • Acquire fundamental pastry techniques
    • Produce pâtisseries and entremets
    • Adapt your production skills to the professional environment

    Contents:

    • Production of doughs, creams, biscuits
    • Construction of entremets
    • Understanding of the products and materials used in pastry
    • Introduction to decorative skills
    • Running a work station following health and safety rules

    Teaching methods:

    • Demonstrations and laboratory practice: students will make their own products 
    • Tasting and analysis of products
    • Theory and applied technology

    Introduction to the Fundamentals of Chocolate and Confectionery - 10 days (70 hours)

    • Dates: 28th June - 9th July 2021
    • Price:  €3500 (tax included)
       

    Objectives

    • Master the fundamentals of chocolate work
    • Produce a range of chocolates and confectionery
    • Creation of commercial products and displays

    Contents

    • Creation of basic productions: ganache, praliné and almond paste
    • Production of confectionery: pâte de fruit, nougats and caramels
    • Production process and different chocolate crystallisation techniques
    • Manual and mechanical dipping techniques 
    • Creation of commercial material and a window display
    • Chocolate decorations for entremets

     

    Teaching methods

    • Demonstrations of professional practices
    • Hands-on practice: students make all products themselves
    • Applied technology
    • Critical analysis of productions