Mastering the Basics of French Cuisine and Pastry

This program is taught directly in English with a maximum of 14 participants allowing for one-on-one instruction and support. 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 France. Objectives Master the essential techniques of French Cuisine Acquire the Foundational skills in French Pastry Adopt a Sustainable approach Gain insights and strategies to embark on an entrepreneurial journey Delve into key knowledge about Wine Contents Fondations of Pastry – a professional initiation Doughs (pear tart, Parisian flan, lemon tartelettes, chocolate tartelettes, mille-feuille and croissant) Pastry cakes (choux pastry, mousse cake and entremets) Deserts of fine dining restaurants Culinary Fondations – an introduction to the art of cooking Fundamental techniques (cutting, stocks, sauces, vegetables and egg cooking) Fundamental cooking techniques (meat and poultry, fish and sellfish) Plating and prestatations Teaching Methods Demonstrations of professional skills Hands-on practice: students make all products themselves