After studying the basic of cuisine, you will be able to cook dominating the techniques of French bases. Know the contents worked in the course:
Basic Cutting Techniques | Vegetable Cutting Techniques | Matignon Funds | Potage | Velouté Dubarry Roux | Demi-glace, Glace Béchamel | Mornay | Velouté | Spanish Emulsioned Sauce | Mayonnaise | Dutch | Bernaise
Fish | The Meats | Bourguignon | Marinada of the Palette | Entrecôte Bordelaise Blanquette de Vitela | Roasted Chicken and Its Jus | The Suflês | Shortcrust
Quiche Lorraine | Pissaladière Fermented Pastas | Massa Choux | Crustaceans Bisque
Consommé Brunoise | Niçoise Salad | Onion Soup Gratinee
After this programme, the qualification obtained by the student, in addition to his certificate of 180 hours of Bases de Cuisine, recognized by the labor market for being of the Institute Le Cordon Bleu, you will take with you many basic knowledge that will allow you not only to cook like a professional, but also to plan their executions.