This module is part of an integral training consisting of eleven modules and is dedicated to the development of advanced French cooking skills reserved for those having already completed the beginner training, professionals, or those having completed the equivalent training.
This module aims at learning the techniques of preparation of meats & poultry.
Savory marinated rabbit risotto, olive tapenade soldiers, and whole garlic confit - Charcutiere style pork loin, and mashed potatoes - Beef tenderloin in a brioche crust - Roasted lamb rack with spring vegetables - Roasted sweet bread with garlic, fricassée of peas and carrots, braised potatoes
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
