
Restaurant Cooking Course
Course no. 000022
This restaurant cooking course enables participants to master the fundamental techniques of French cuisine. Participants learn how to cut and prepare ingredients, cook, make sauces, use the sous-vide method, cook at low temperatures and plate up dishes, enabling them to create traditional and gourmet dishes with a neat and professional presentation.
3 modules
From 7 am
Discover sous-vide and low-temperature cooking techniques to preserve the flavour and nutritional qualities of food. You will learn how to use vacuum-sealing equipment, prepare ingredients, follow food hygiene guidelines and achieve precise cooking results for meat, fish, vegetables and sauces.
Meet your
trainer.

Our course is led by Xavier Nicloux, a seasoned professional in the world of Food hygiene
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