Description
About our classes
The Intensive Charcuterie program is designed for culinary enthusiasts and entrepreneurs who want to acquire charcuterie techniques.
This intensive week’s training will teach you how to master the working environment in a professional kitchen, how to select, prepare and cook the best products and create and present charcuterie products.
You will apply traditional and modern techniques and discover the secrets of preparing and cooking charcuterie.
By the end of this program, you will be able to prepare 12 final products, from smoked salmon to pates, passing by sausages, and the most emblematic French charcuterie products as the Richelieu Pate.
Learning Outcomes:
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Receive, inspect, and properly store ingredients with appropriate quality control.
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Read and understand recipes, prepare required ingredients and tools, and organize the workstation efficiently.
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Apply essential preparation, cutting, and basic cooking techniques (sautéing, roasting, poaching, steaming, grilling, frying).
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Taste, adjust, plate, and serve dishes using proper equipment and professional standards.
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Use professional kitchen vocabulary correctly and comply with hygiene and safety regulations.
Intake
April : 27 April – 1 May 2026 | 08.00 – 14.00
August: 17 – 21 August 2026 | 14.00 – 20.00
September : 21 – 25 September 2026 | 08.00 – 14.00
October : 26 – 30 October 2026 | 08.00 – 14.00
November : 16– 20 November2026 | 08.00 – 14.00
December : 7– 11 December 2026 | 08.00 – 14.00
Total Hours: 30
Duration: 5 days (Monday to Friday)
Hours per day: 6
Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.
Remark: Participants should be at least 18 years old at time of application
The listed price is inclusive of
- 1 student uniform
- Application fees
0% installment plan for 3 months available with KBank credit cards.
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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