Mastering the Basics of French Cuisine and Pastry (Certificate)
Dijon, France
DURATION
6 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 9,500
STUDY FORMAT
On-Campus
Introduction
Indulge your passion for French gastronomy with an exquisite experience in the renowned Burgundy region! If you are a beginner or an aspiring entrepreneur wishing to discover the world of cooking and pastry – Immerse yourself in our exclusive Mastering the Basics of French Cuisine and Pastry program that seamlessly blends the art of pastry and cuisine, wine expertise, and essential entrepreneurial skills. Elevate your stay in France with a curated journey that celebrates the culinary wonders of Burgundy.
Frequency
- Classes run from Monday through Friday.
- A general week includes 35 hours.
Program
This program is taught directly in English with a maximum of 14 participants allowing for one-on-one instruction and support.
Language of Instruction
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English.
Objectives
- Master the essential techniques of French Cuisine
- Acquire the Foundational skills in French Pastry
- Adopt a Sustainable Approach
Admissions
Curriculum
Contents
Foundations of Pastry – a professional initiation
- Doughs (pear tart, Parisian flan, lemon tartelettes, chocolate tartelettes, mille-feuille and croissant)
- Pastry cakes (choux pastry, mousse cake, and entremets)
- Deserts of fine-dining restaurants
Teaching Methods
- Demonstrations of professional skills
- Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in France.
- Gain insights and strategies to embark on an entrepreneurial journey
- Delve into key knowledge about Wine
Culinary Foundations – an introduction to the art of cooking
- Fundamental techniques (cutting, stocks, sauces, vegetables, and egg cooking)
- Fundamental cooking techniques (meat and poultry, fish and shellfish)
Plating and prestatations - Hands-on practice: students make all products themselves