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.

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.