You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and intuitive form, that allows the incorporation of more complex techniques. During the last stage of the Certificate, you will receive a course of traiteur (catering), aimed at preparing a main piece and their garnishes. During this exercise, you will learn about the organization and teamwork.
We have 3 School Cycles in the year: January, April and August.
Duration: 3 months
Price: $7,000.00 USD
Days a Week: 3 days
Hours per Week: Approximately 18 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 16 students per group