Basics of French Cuisine - 6 weeks

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.