CERTIFICATION PROGRAMME IN CUISINE

FEES

19 200€ - including registration fees, knife kit and uniform

DURATION

6 months in Ferrières’ on-site entities

OBJECTIVE

Introduction to French Cuisine

Course details

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

 

DURATION

4 months in Ferrières on-site entities.

OBJECTIF

In-depth technique of Cuisine.

COURSE DETAILS

Perfecting professional skills in the kitchen
Precision and effiency in the kitchen (practice in industy-like environment, responsibilities)
Development of personal creativy

FEES*

9 500€ (+ 750€ for external students) - including registration fees, knife kit and uniform

 

Certification programme - Cuisine and Pastry

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FEES*

22 500€ (+ 750€ for external students) - includinf registration fees, knife kit and uniform

DURATION

9 months in Ferrières on-site entities

COURSE DETAILS*

Advanced course covering the foundational techniques and practices of French cuisine and pastry.

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