Page 11 - Professional Cuisine Chef Diploma

L’ESSENTIEL

LEARN THE BASIC CUISINE RECIPES
The objective of this module is to allow students to learn the basics of cuisine and master the
fundamental skills.

PRACTICAL LESSONS

6 weeks

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

10