Basic Cuisine Certificate

Introduction to French Cuisine:

• French culinary terms & definitions
• Organization, safety and hygiene in the kitchen
• Professional knife handling and introduction to diverse cuts
• Classic French techniques
• Learning foundations : stocks, sauces, forcemeats & doughs
• Storage methods

All demonstration classes are translated into English.

Intensive programmes have the same curriculum as the full length programmes. Since these programmes are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6-12 hours of courses daily.

In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

Possible formats:

• Standard format: duration of 3 months
• Intensive format: with classes of 6 to 12 hours per day, 6 days per week, this course can be completed in 6 weeks in an intensive format.

Tuition: €13,500 (standard or intensive) Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)

Teaching method: demonstrations followed by practical and theoretical lessons.