Intensive Professional Program in French Cuisine

✭ Fundamental Culinary Skills and Techniques Knife skills, knowledge of ingredients, food safety and storage, food preparation, cooking methods, plating and presentation Soups and stocks, vegetables, eggs, fish, poultry, meat ✭ French Regional Cuisine Focus on a French region, its products, specialty preparations, wine and food pairing ✭ Restaurant Service Preparation of lunches and dinners for clients in FERRANDI’s training restaurant ✭ French Pastry Basic doughs and creams, plated desserts, entremets ✭ Wine appreciation Introductory course to French wine: production regions, terroirs, regional characteristics, wine tasting and pairing ✭ Professional French Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …) ✭ Gastronomy-related conferences and visits Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes ✭ Guest Chef demonstrations Well-known guest chefs will be invited to give demonstrations of their own recipes, share tips and techniques ✭ Study Trip At the end of the program, students will take a three-day trip to a French region or city to discover its history, culture and gastronomy ✭ Internship - The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen. - The internship lasts 3 months. - Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France. - Internships in the student’s home country are authorized with permission.