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This three-day training course allows you to acquire the techniques necessary to master the techniques of classic and modern sauces, under the wise advice of a Chef-Teacher from the team of Chef Eric Briffard, Meilleur Ouvrier de France, Director of Culinary Arts at Le Cordon Bleu Paris institute.

Key Information

Open to everyone

Course duration:
3 days, 24 hours
7:45am - 4:45pm (lunch 1h)

Tuition fee: 1,500
The fees include welcome breakfast, lunches and tastings.

Teaching Method:
Workshops with individual follow-up.
Classrooms are equipped with professional equipment. Utensils and equipment are loaned for the practical classes. A recipe book will be provided to participants.

An apron, a tea towel, a hat and a cooler bag are given to each participant.
A cloak room will be available for changing on site.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English.


This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This training is not eligible for the CPF Training Personal Account.

Personal funding:
Directly with the institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker:
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Acquire the techniques necessary to master the preparation of classic and modern sauces.
    • Master more than 20 sauce recipes, suitable for different dishes.
    • Succeed in creating a sauce that matches a cold dish, different types of meat, fish, vegetables.
    • Succeed in preparing the iconic sauces of French gastronomy.
  • Operational Objectives
    • Identify the main classic and modern sauces of French cuisine
    • Classify stable and unstable cold and hot sauces
    • Use the appropriate techniques for each of these sauces
    • Choose and make the sauce of your choice according to the nature of the product
    • Apply innovative techniques to great classic sauces
  • Course content

    Day 1 : Theoretical courses and workshop
    Theoretical course : history and sauce classification
    Workshop : Basic techniques

    Day 2 : Workshops
    Bases of cold sauces, stables and unstable
    Classic hot sauce bases for fish accompaniment

    Day 3 : Workshops
    Basic sauces for meat accompaniment
    « Innovation » sauces

  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    Jun 26, 2023 - Jun 28, 2023 ( Standard )
    Sep 27, 2023 - Sep 29, 2023 ( Standard )
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.
Last page update on 05/09/2022