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5-day preparatory course for the CAP exam
5-day preparatory course for the CAP exam (the CAP ‘Certificat d'Aptitude Professionnelle’ is a diploma delivered by the French Ministry of Education – French Cuisine Chef certification). Applicant profile: course open to candidates that are registered to take the CAP exam. Entry requirements: - Having some knowledge about working in a professional kitchen complying with hygiene rules in a professional work environment. - Being familiar with the basic technical terms used in French cuisine. - Mastering the basic knife skills and techniques (for example: with vegetables). Training course learning objectives: - Performing the basic cooking techniques. - Monitoring the food production, plating and serving. - Finding the elements that need to be worked on and improved before taking the exam. Training course teaching program: description of the techniques taught during the course and the skills that will be addressed: - Performing the preliminary preparation techniques - Cooking: Basic preparations, stocks and sauces Cold and warm first courses Fish and shellfish-based dishes Meat, poultry, offal and egg-based dishes Accompaniments and garnishes - Plating while respecting the instructions. - Checking the taste quality during the whole production process. Coaching strategies and means implemented - Basic techniques performed by our Chef Instructors through a demonstration and reproduced by our students. - Preparing recipes and using techniques that are likely to be part of the CAP exam. - Simulation exercise in the conditions of the exam complying with the exam instructions and professional practices. Assessment: - Evaluation chart based on the national assessment criteria for the CAP exam. ADVANCED LEVEL A Certificate is awarded to the trainee at the end of each training program. Sessions will be held on the condition that at least 4 students are registered. Maximum 8 students per session.
5-day preparatory course for the CAP exam
5-day preparatory course for the CAP exam (the CAP ‘Certificat d'Aptitude Professionnelle’ is a diploma delivered by the French Ministry of Education – French Cuisine Chef certification). Applicant profile: course open to candidates that are registered to take the CAP exam. ADVANCED LEVEL A Certificate is awarded to the trainee at the end of each training program. Sessions will be held on the condition that at least 4 students are registered. Maximum 8 students per session.
Summer class! Viennoiseries - 4 days
Discover the secrets of viennoiserie, folding, and rising. Training course goals Enable the participants to learn or perfect their viennoiserie and snack making skills: • Prepare the doughs: kneading, rolling out, folding, cutting out, shaping. • Becoming familiar with viennoiserie baking techniques: using egg wash, scoring… • Learn some decoration techniques: glazing, spraying… On the schedule • Viennoiseries : croissants, pains au chocolat, two-tone croissants • Buns (‘snacking’) • Brioche, foccacia, ciabatta Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.
Summer Classes! French cuisine - 5 days
3 Sessions
If you are a French cuisine enthusiast, this summer class is made for you! Come discover the basis of French cuisine, during 3 weeks, thank to the tailor made program created by our chefs’ instructors On the program: - Introduction to basic techniques: chopping, slicing, preparing jus & stocks, carving & cooking. - Classic French cuisine recipes - Recipes from the Bistrot repertoire, as well as French regional dishes - Discover of a Parisian market with Chef: learn how to choose seasonal products and use them afterwards to prepare a set menu! - Complying with hygiene and safety rules in a professional work environment. Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.
Summer Classes! French pastry making - 5 days
2 Sessions
If you are a French pastry enthusiast, this summer class is made for you! Come discover the basis of French pastry making thank to the tailor made program created by our chefs’ instructors On the program : Viennoiserie-making - Viennoiserie techniques - Folding techniques to prepare the doughs - Yeast-leavened laminated doughs - Brioche dough - Shaping the viennoiseries - Proofing the doughs - Baking the doughs Tarts and choux pastry - Basic French pastry techniques - Piping skills - Lining tarts - Choux pastry - Diverse baking techniques Layered mousse cakes - Preparing sponge cakes - Preparing mousses - Assembling techniques (involving an insert) - Glazing techniques Loaf cakes and ‘gateaux de voyage’ - Loaf cakes - Glaze - Ganache Candy-making - Caramel - Chocolate - Ganache Trainees will be awarded a certificate at the end of each training course. Sessions will only be held if at least 4 students are signed up.