Mastering the Basics of French Cuisine and Pastry
Indulge your passion for French gastronomy with an exquisite experience in the renowned Burgundy region! If you are a beginner or an aspiring entrepreuneur wishing to discover the world of cooking and pastry – Immerse yourself in our exclusive 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.
Campus
Dijon
Duration
6 weeks (180 hours)
Session dates
From 2025/01/13 to 2025/02/21
From 2025/02/24 to 2025/03/28
Tuition fees
9 500 (tax included) €
Type of diploma
FERRANDI Paris certificate
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.
• 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.
Objectives
- Master the essential techniques of French Cuisine
- Acquire the Foundational skills in French Pastry
- Adopt a Sustainable approach
- Gain insights and strategies to embark on an entrepreneurial journey
- Delve into key knowledge about Wine
Contents
- Fondations 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
- Culinary Fondations – 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 presentations
Teaching Methods
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves