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

Prerequisites:
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.

Funding
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.

Entrepreneur:
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.

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

Master the techniques of classic and modern sauces

Programme details

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