Apprentice Courses: Elevate your culinary journey with our comprehensive apprentice courses, which provide extensive training in culinary skills adhering to professional cooking school standards. Led by an experienced French chef, our curriculum focuses on French cuisine, offering in-depth education in both traditional and modern techniques. Whether you’re a beginner or looking to refine your skills, our courses lay a solid foundation for a successful culinary career.
Professional Courses: Designed for aspiring restaurateurs and food business managers, our professional courses equip you with the essential tools and knowledge needed to effectively manage and optimize your restaurant. Gain advanced skills in culinary management, streamline operations, and learn to craft a robust business plan to ensure your success in the competitive food industry. Enjoy structured learning paths, expert guidance from chef instructors, and personalized one-on-one coaching sessions with Chef Eric Arrouze as an add-on option to fully prepare you for a thriving restaurant career.
Course Features:
- One-on-One Coaching: Enhance your learning experience with personalized coaching sessions to address your specific challenges and goals.
- Structured Learning: Access lessons, videos, quizzes, assignments, and certification.
- Expert Guidance: Receive support from our chef instructors throughout your course.
- Flexible Access: Learn at your own pace with 365 days of access to all course materials.
Food Safety Course 101
Mastering food safety must be your top priority in cooking, even before technique or taste. Foodborne illnesses can have serious, even deadly consequences. This introductory course covers the essentials to prevent foodborne illness at home. For professionals, explore our ‘Food Safety for Restaurants’ course.
Knife Safety Handling
Before cooking, mastering knife safety is crucial. Learn how to handle and hold knives properly, position your hands to prevent cuts, and choose the right knives for your kitchen. This course also covers setting up a safe working area and sharpening techniques to ensure your knives are well-maintained and safe to use.
Knife Skills & Vegetable Cuts
To cook professionally, mastering knife skills is essential. In this course, you’ll learn how to safely hold your knives and cut a variety of vegetables into different shapes and sizes. With consistent practice, you’ll develop the speed and precision needed to enhance your culinary skills and elevate your cooking to the next level.
Vegetable Cuts
Master essential chef knife skills with our Vegetable Cuts course, emphasizing safe and professional techniques. You’ll learn 15 crucial cuts, including chopping, slicing, dicing, and advanced French techniques like paysanne, mirepoix, julienne, and tourné. Enhance your speed and precision to chop like a pro and elevate your culinary skills.
Stock Making Fundamentals
Making stock may seem simple, but it’s an art. Stock serves as the base for many dishes, from sauces to soups and stews. Understanding the role of each ingredient and its unique properties is essential. Master this vital culinary skill to enhance your cooking and elevate your dishes. Discover the fundamentals of stock making!
Stock Making 101
Stocks are the foundation of French cuisine, serving as the base for sauces, soups, and stews. Understanding the role of each ingredient and its contribution to flavor is key to mastering stock making. This course covers essential techniques and is a prerequisite for advanced stock courses we offer.
White Stocks Making
Making stock may seem simple, but it involves an artful technique. Stock forms the foundation for countless dishes, from sauces to soups and stews. Therefore, understanding the role of each ingredient and its unique properties is essential. Master this fundamental cooking skill to enhance your culinary creations.
Brown Stocks Making
Creating brown stock may seem straightforward, but it’s an essential art for every chef. Brown stock serves as the foundation for rich sauces like demi-glace and glace de viande, enhancing the depth of soups and stews. Understanding each ingredient’s role, including remouillage, is crucial for achieving complex flavors.
Vegetable Stocks Making
Creating stock may seem straightforward, but it’s truly an art form. As the foundation for countless dishes, from sauces to soups and stews, understanding each ingredient’s role and contribution is essential. Mastering stock is one of the most vital cooking fundamentals for every chef, providing depth and flavor to your culinary creations.
Soups Making 101
In many cuisines, soups are the backbone of the meal—healthy, tasty, and filling. In French cuisine, soups and potages are vital, requiring excellent cooking skills to prepare. This foundational course in Soups Making 101 teaches you how to create various thick soups, including puréed soups, cream soups, and veloutés, enhancing your culinary repertoire.
Clear Soups Mastery
Crafting clear soups requires skill, attention to detail, and time. In our Clear Soups Mastery course, you’ll learn to prepare various types, including broth, hearty broth, and consommé. This comprehensive course offers step-by-step guidance, engaging cooking lessons, and recipe assignments to help you master the rich flavors and techniques of clear soups.
Seafood Soups Mastery
Seafood soups are crafted by simmering fish, seafood, vegetables, and aromatics to extract rich flavors. This comprehensive course covers various types, including chowders, bisques, and specialty fish and shellfish soups like Bouillabaisse. Learn essential techniques, principles, and expert tips for mastering each subcategory.
Cold & World’s Soups
After mastering various soup types, delve into cold and global varieties. This course emphasizes fresh ingredients, techniques, and seasonal produce for flavorful soups. Explore unique soup specialties from around the world to enhance your culinary repertoire and impress your guests with diverse flavors!
Hors d’Oeuvres Mastery
This comprehensive course invites you to master the art of creating exquisite hors d’oeuvres perfect for any occasion. Gain hands-on experience and advanced techniques to prepare and present a wide variety of small dishes, including traditional appetizers and innovative, contemporary bites that will impress your guests and elevate your culinary skills.