Introduction to French Gastronomy
This training course is intended for professional bakers as well as passionate gourmets seeking a high quality training to master the art of French cuisine. This training programme aims to improve culinary techniques.
The training programme includes:
- Revision of basic principles,
- Advanced French gastronomy techniques,
- Initation to contemporary techniques,
- Approaches to basic molecular cuisine,
- Dressing and presentation of dishes.
This training is taught by the École Ritz Escoffier Chefs; Laurence Haurat, dietitian psychologist, who intervenes specifically on the Vegetarian Cooking and Flavor and Health & Organic modules; and Anne Cazor, engineer in food-processing industry and doctor in molecular gastronomy, intervenes on the Molecular Cuisine module.
At the end of the eleven sessions and an internship in the main kitchen, a Diploma is awarded to the students who pass the practical examination.
Upon successful completion of the full course and validation by the School Director, it is possible to participate in a ten day internship in the main kitchen of the Ritz Paris Hotel, run by Michel Roth. This internship is not manditory, but is strongly recommended as it is an integral part of the cursus and formation.