Page 12 - Professional Cuisine Chef Diploma
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L’INCONTOURNABLE
MAKE THE CLASSICS OF CULINARY ARTS
The objective of this module is to allow students to strengthen their knowledge of cooking
and master the necessary techniques to achieve the basics of cuisine in a restaurant.
PRACTICAL LESSONS
7 weeks
Master different types of terrines: classic (country style) terrine, fish
terrine, foie gras terrine, terrine in gelée, terrine in a pastry crust, etc.
Master seafood and shellfish recipes: tartare, carpaccio, oysters in
gelée, marinières, stuffed clams, crayfish, lobster, etc.
Master cold and hot appetizers: soufflés, puff pastry, salad, etc.
Master advanced level fish dishes and sauces: fileting fish,
portioning styles of darnes, etc. (Brill fish with Dulgéré sauce, making
scallops in the Quiberonnaise style )
Master advanced level meat dishes and sauces: cutting and
portioning different cuts of meat (rack of lamb, tournedos of beef,
chicken supreme, beef offal, etc.)
Make cocktail food, canapés and buffet dinners
Master the basics of pastry catering: basic pastries, poached fruit,
petits fours, pastry cream, tuiles, moelleux, etc.
Manage and organize work procedures (teamwork, inventory
management, process and method, production and preservation
compliance, etc.)
Assessment of progress
L'Essentiel certificate is required before starting the L'Incontournable level.
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