Description
About our classes
The Intensive cooking Arts is designed for cooking enthusiasts and entrepreneurs who want to discover the fundamentals of French Cuisine. This intensive training with a high rate of practice will teach you to assimilate and master the fundamentals of Alain Ducasse Cuisine & Philosophy. You will learn to apply traditional as well as modern techniques, discover secrets of the great French classics and learn to select, prepare & cook the best products.
Learning Outcomes:
At the end of this course, you will be able to:
- Prepare sauces & dishes in sauce
- Apply the cooking methods using equipment adapted to the cooking of meat and poultry according to the menu and technical sheets
- Cook fish, shellfish, mollusks by respecting the differences of each species
- Perform basic techniques to make fish fumets and sauces
- Prepare the different types of meat, poultry & fish
- Prepare the side dishes and eggs, respecting the rules of hygiene
- Develop and prepare a Menu and A La Carte for restaurants
- Plating for Bistro as well as Fine Dining styles
- You will learn approximately 35 recipes
Intake
July: 14 July – 1 August 2025 | 8:00-14:00
September: 1 – 19 September 2025 | 8:00-14:00
October: 13 – 31 October 2025 | 8:00-14:00
November: 3 – 21 November 2025 | 8:00-14:00
Duration: 3 weeks (Monday to Friday)
Total Hours: 90
Hours per day: 6
Remark: Participants should be at least 18 years old at time of application
The listed price is inclusive of
- 3 student uniforms
- Cooking
- 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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