French Cuisine Chef

French cuisine is considered one of the most influential and renowned cuisines worldwide, distinguished by precise techniques, elegant methods, and a rich variety of flavors and ingredients. It has become a hallmark in the culinary world, fine dining restaurants, and luxury hotels, as most culinary curricula worldwide rely on it as a fundamental model. This training course aims to enable participants to explore the world of classical and contemporary French cooking through intensive practical training supervised by professional chefs, with direct application of the most famous French dishes, including hot and cold dishes as well as fine desserts.
Training will be conducted 100% practically and hands-on.

Why French Cuisine Chef course at The Only Solution for Training?

• The course is designed by experts in the field of French cooking with continuously updated content and 100% practical training.
• Qualified trainers with extensive practical experience, carefully selected.
• An interactive and enjoyable learning environment through exercises and practical applications.
• Continuous support and follow-up by our specialized team.
• Free consultation for one full month after course completion for post-training follow-up.
• Issuance of accredited certificates to enhance your CV and prove your competence:
  • Certificate of attendance from the Only Solution Training
  • Accredited certificate from Cambridge Training College/ Britain

     

    The target group for French Cuisine Chef Course

• Chefs wishing to develop their skills in French culinary arts.
• Cooking enthusiasts interested in French culture and seeking a professional cooking experience.

   

  Objectives of French Cuisine Chef Course

• Learn the techniques and methods of classical and contemporary French cooking.
• Master the preparation of a variety of French hot and cold dishes.
• Understand the philosophy of French cooking in terms of balance, sauces, and presentation.
• Master basic techniques for making French pastries.
• Learn the most famous traditional and contemporary recipes.
• Acquire skills in professional decoration and presentation.

French Cuisine Chef Course outlines

1^st Week
Introduction and Basic Techniques

• Overview of French cuisine and its types (Provençal, Normandy, Breton, etc.)
• Techniques of sautéing, boiling, and roasting
• Basic stock preparation (Fond blanc, fond de veau)
• Preparation of basic sauces (Béchamel, Velouté, Hollandaise, Demi-glace)
• Practical application:

• French onion soup (Soupe à l’oignon)
• Niçoise salad (Salade Niçoise)

   

  Cold Entrées & Salads

  • Preservation, cooling, and cold presentation techniques
  • Pâté and Terrine
  • Classic French salads with vinaigrette sauce
  • Practical application:
• Terrine de legumes
• Salade de chèvre chaud
• Rillettes de saumon

   

  Hot Entrées & Mains

  • Meat and poultry techniques (braised, roasted, pan-seared)
  • Methods of serving individual and shared dishes
  • Practical application:
• Mustard chicken (Poulet à la moutarde)
• Duck breast with orange sauce (Magret de canard sauce orange)
• Provençal-style cooked vegetables (Ratatouille)

   

  Fish and Seafood

  • Fish cooking methods (Poaché, Meunière, Papillot)
  • French fish sauces
  • Practical application:
• Sole meunière
• Moules marinières
• French fish soup (Bouillabaisse)

   

  Light Dishes

  • Side dishes (Gratin Dauphinois, Pommes Anna)
  • Vegetarian dishes
  • Serving ideas and presentation
  • Practical application:
• Quiche Lorraine
• Gratin de courgettes
• Tarte fine aux légumes

   

  2^nd Week

  Basics and French Pastries

  • Introduction to French pastry terminology
  • Preparation of basic doughs:
• Pâte à choux (éclairs and profiteroles)
• Pâte sucrée (for tarts)
• Pâte sablée (for tartlets)
  • Pastry creams (Crème pâtissière, Crème Chantilly, Ganache)
  • Practical application:
• Éclairs filled with vanilla or chocolate cream (Éclairs)
• Fruit tart (Tarte aux fruits)

   

  Custards and Classic Desserts

  • Cooking techniques using bain-marie
  • Egg and milk desserts:
• Crème brûlée
• Île flottante
• Flan parisien
  • Practical application:
• Vanilla Crème brûlée
• Flan pâtissier

   

  Chocolate and Rich Desserts

  • Working with chocolate (tempering, molding, ganache)
  • Chocolate mousse (Fondant, Truffles)
  • Types of chocolate (dark, milk & white)
  • Practical application:
• Mousse au chocolat
• Moelleux au chocolat
• Homemade Truffes

   

  Tarts and Cakes

  • Baking and decoration techniques
  • Types of tarts:

• Tarte Tatin
• Tarte au citron meringue
• Chocolate tart
  • Practical application:
• Lemon tart with Italian meringue
• Tatin Tarte (caramelized upside-down apple tart)

   

  Professional Contemporary Desserts

  • Macarons secrets of preparation and success
  • Mille-feuille, Mont Blanc, Paris-Brest
  • Cake and modern dessert decoration (textures, sprays, glazing)
  • Practical application:
• Macarons
• Paris-Brest
• Mille-feuille with vanilla

Week Three: Full practical training in a 5-star French restaurant

Discover the secrets of French cuisine and start your professional journey now — register today and begin excellence!