Cooking Diploma

The acquisition of knowledge and techniques is done through practice in the classroom. The theory is integrated into practice, allowing a better understanding of the techniques and immediate application.

A three part training course:

1.L’ESSENTIEL (6 weeks)
The aim of this module is to allow students to learn the basics of cooking catering
and to master the fundamental skills

Practical lessons:

• Make basic recipes: sauces, vinaigrettes, mayonnaises, stocks… Make basic starters: soups, quiches, salads…
• Make fish and seafood dishes: moules marinières, whiting à l’anglaise, sole bonne-femme… Make meat dishes: roast poultry, sautéed veal, beef stew, braised meat, grilled meat… Make vegetable side dishes to compliment the main dish
• Make classic desserts: fruit tarts, filled choux pastry, puff pastry, moka, bavarois…
• Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
• Assessment of progress

2. L’INCONTOURNABLE (7 weeks)

The objective of this module is to allow students to strenghten their knowledge of cooking and to master the techniques necessary to achieve the basics of pastry in a restaurant.

Practical lessons :

• Master different types of terrines : classic « country style » terrine, fish, foie gras, in « gelée », in a pastry crust… Master seafood and shellfish recipes : tartare or carpaccio, oysters in gelée, marinières, stuffed clams, crayfish, lobster…
• Master cold        and        hot        starters         :        soufflés,         puff        pastry,         salads… Master advanced level fish dishes and sauces : fileting fish, portioning styles “darnes,etc” (Brill fish “Dulgéré”, scallops in the style “Quiberonnaise”…)
• Master advanced level meat dishes and sauces : cutting and portioning different cuts of meat (rack of lamb, tournedos of beef, chicken supreme, offal…)
• Make cocktail foods, canapés : how to compose a buffet dinner
• Master the basics of pastry catering : basic pastries and how to use them, cooked fruit, petits fours, pastry creams, tuiles, molleux …
• Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
• Assessment of progress

3. LA MAÎTRISE (8 weeks)(of which 2 weeks are led by an award-winning Chef)

The aim of this module is to allow students to consolidate their mastery and perfect the skills necessary to work as a professional chef.

Practical lessons :

• Master cooking for buffet dinners and cocktails: making sandwiches, glazing techniques… Develop a range of modern and signature dishes coached by an award-winning chef Create a menu using restricted ingredients, reusing dishes already learned
• Create a menu using a restricted budget
• Master the different cooking methods for fish and meat Create plated desserts and petits fours
• Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
• Assessment of progress

+THE PRATICAL INTERNSHIP

4 weeks work placement to discover the professional universe and apply practical skills acquired during the training