15 000€ - including registration fees, knife kit and uniform
6 months in Ferrières’ on-site entities
Introduction to French Cuisine
Culinary terms and their definition Knife skills Cutting and shaping (vegetables…) Setting up and mise en place of the work area Classic techniques of French cuisine Producing stocks, sauces, fillings and doughs Learning of different cooking methods Origin of products and their influence on regional cuisine Enhancing technical skills in the kitchen Introduction to various combinations of flavours, colours and textures Precision and efficiency (practice in industry-like environment and responsibilities) Developing personal creativity; how to personalise a recipe
4 months in Ferrières on-site entities.
In-depth technique of Cuisine.
Perfecting professional skills in the kitchen Precision and effiency in the kitchen (practice in industy-like environment, responsibilities) Development of personal creativy