Cuisine Course

General information

Campus

Ferrieres' Ecosystem

Programme Length

11 months

Starting Date

04/01/2022

Level

beginner

Language

French

Tuition fees

10 000 €

11-month course including practical sessions in an alternate format that makes off 70% of the course.

Discover the fundamentals of technical cooking.

This programme is suitable for those who completed their secondary school and can prepare them for their French culinary CAP Certificate

Introduction

This course introduces students to the techniques of professional cooking and includes theoretical and practical coursework. This course prepares students to obtain the CAP certificate (Certificat d’aptitude professionnelle), a national diploma delivered by the Ministry of National Education, for which students can register at the end of their path.

Objective

Gaining the necessary skills to produce food suitable for discerning guests, putting into practice the techniques learned during coursework: preparation, doneness, dressing, complying with measures of hygiene, safety and professional standards.

Organize, realize, and control production.

Course Structure

• Classic techniques of French cuisine
• Vegetable shaping
• Pasta making
• Acquiring cooking and doneness methods
• Sauces
• Knife skills for carving meat and poultry
• Filetting of fish and crustaceans