This module is part of an integral training consisting of seven modules and is dedicated to learning the fundamentals of French cooking reserved for beginners.
This module aims at learning the techniques of preparation of bases, sauces and jus:
Chicken stock - Brown veal stock - Meat or Poultry jus (stew) - Mayonnaise - White butter - Béarnaise sauce - Fish stock - Lobster stock - Fish soup - Greens puree - Confit tomatoes - Clarification - Rouille - Thaï sauce - Beef consommé
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.