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The Basics of French Cooking

Ecole Lenotre - Culinary Arts School
Program overview
6 weeks
Diploma / certificate
Start dates
8,100 EUR
25 October 2021

8,100 EUR
28 February 2022
Ecole Lenôtre - Culinary Arts School

Program description

The Basics of French Cooking

Access to the fundamental knowledge of French cuisine, during 6 weeks: the Ecole Lenôtre will provide you with basic methods and essential techniques in cuisine making.

The cooking bases certification at the École Lenôtre are designed for adults looking to train or to switch careers

  • Hobbyists and enthusiasts looking to switch careers
  • Young professionals
  • Professionals who left the trade for a while

Admission requirements

Preliminary requirements to be eligible for this course:

  • 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

Registration terms

The application for registration must include of all the following documents :

  • Completed registration application form - to be requested by email
  • Copy of an official government identity card
  • Curriculum Vitae
  • Cover letter

After receiving these documents, we will organize an in-person or Skype interview to assess your motivation and assess the necessary prerequisites to start the training.

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Program content


Make The Basic Cooking Recipes

The aim of this module is to allow students to learn the basics of Culinary Arts and to master the fundamental culinary techniques.

Practical lessons:

  • Make basic recipes: sauces, vinaigrettes, mayonnaises, stocks… Make basic starters: soups, quiches, salads…
  • Make fish and seafood dishes: moules marinières, whiting à l’anglaise, sole bonne-femme…
  • Make meat dishes: roast poultry, sautéed veal, beef stew, braised meat, grilled meat…
  • Make vegetable side dishes to compliment the main dish
  • Make classic desserts: fruit tarts, filled choux pastry, puff pastry, moka, bavarois…
  • Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
  • Assessment of progress

The Theory

Applied And Tested In Each Module

  • Raw material and culinary theory
    • Hygiene and safety standards (both food and work environment) in compliance with environmental standards. Packaging, labelling, storage and preservation of basic, finished and partially-finished products according to the HACCP.
    • Tools used in cooking (utensils, large and small equipment). Organization, storage and cleaning of work surfaces, and the kitchen laboratory.
    • Daily stock control and storage of incoming dry goods and fresh ingredients (observation of the cold chain), cold rooms and freezers.
    • Awareness of the importance of a technical information sheet to rationalize the production and optimize the quality of the recipes.
    • Writing and creating a technical recipe sheet.
    • Selection of the quality of ingredients and raw materials for the recipes being created.

Program delivery

This program consists of 6 weeks of intensive training (240 h), or 40 hours per week.

Tuition fees

Fees for the Certificat Basics of French cooking

-  6 weeks of intensive training: 8.100 € H.T (9.720 € TTC)


The “Basics of french cooking ” Certificat By Ecole Lenôtre will be awarded once you have passed  the certificate and successfully completed your exam.

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About this institute

École Lenôtre - Culinary Arts School

By founding École Lenôtre in 1971, Gaston Lenôtre responded to the training needs of both French and foreign professionals. Today, more than 3,000 trainees, men, and women coming from all over France and more than 100 countries, come to increase...

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Contact info

Ecole Lenotre - Culinary Arts School

9 rue de Villeneuve
94150 Rungis

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Contact school

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