Ecole Lenôtre
Basics of French Cuisine - 6 weeks

Rungis, France

DEGREE TYPE

Certificate

DURATION

6 up to

6 weeks

LANGUAGES

French, English

PACE

Full time

APPLICATION DEADLINE

EARLIEST START DATE

STUDY FORMAT

On-Campus

* at least 2-3 month before the starting date

Key Summary

About : The Basics of French Cuisine course is a 6-week program designed for those interested in mastering traditional French cooking techniques. Students will explore various aspects of French cuisine, including key ingredients, cooking methods, and classic dishes that define this culinary art.

Career Outcomes : Graduates can pursue opportunities as restaurant chefs, catering managers, or food writers. With a solid foundation in French cooking, students can also consider roles such as culinary instructors or advance to more specialized culinary arts programs.

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high performance standards and excellence.

Eligibility for this course has the following pre-requisites:

Aged 18 or over
Minimum proficiency in French (level B1)
Know the basics of hygiene and safety in a preparation food environment
Minimum basic knowledge in elementary reasoning (arithmetic and logic)
A desire to enter the professional sector of food trades

The learning of knowledge and techniques is done through practice in classrooms. The theory is integrated into the practice, allowing a better understanding of the techniques and immediate implementation.

Program

The aim of this training is to allow students to learn basic professional knowledge in French cuisine, in 6 weeks. Lenôtre School passes on to you the basic gestures and essential techniques in the kitchen.

Practical Lessons: 6 weeks

Make basic recipes: sauces, vinaigrettes, mayonnaises, stocks, etc.
Make basic starters: soups, quiches, salads, etc.
Make fish and seafood dishes: moules marinières, whiting à l’Anglaise, sole bonne-femme, etc.
Make meat dishes: roast poultry, sautéed veal, beef stew, stews, grilled meat, etc.
Make vegetable side dishes in keeping with the focal meat or fish
Make classic desserts: fruit tarts, filled choux buns, layered desserts, moka, bavarois, etc.
Assessment of progress

Our strengths

6 weeks of intensive training
Classes limited to 12 participants
100% success rate

Next training sessions are:

February, 26th 2024
September, 2nd 2024

For more information, Application form, program,... please contact us by email at ecole@lenotre.fr. We are looking forward to welcoming you at ECOLE LENÔTRE.