Introduction to the fundamentals of French Cuisine

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