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 traditionnal French cuisine:
Coq au Riesling - Cassoulet - Bouillabaisse - Fricassée de volaille aux écrevisses - Daube de boeuf à la provençale - Oeufs meurette
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
