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
June: Saturday 31th May 2025 – Sunday 6th July 2025
July: Monday 14th July 2025 – Friday 1st August 2025
August: Saturday 2nd August 2025 – Sunday 7th September 2025
September: Monday 1st September 2025 – Friday 19th September 2025
October: Saturday 4th October 2025 – Sunday 9th November 2025
November: Monday 3th November 2025 – Friday 21th November 2025
COURSE SCHEDULE FOR WEEKDAYS:
WEEKDAYS: Monday to Friday
Total Hours: 90
Hours per day: 6
COURSE SCHEDULE FOR WEEKENDS:
WEEKENDS: Saturday & Sunday
Total Hours: 90
Hours per day: 7 hours and 30 mins
Remark: Participants should be at least 18 years old at time of application.
The listed price is inclusive of the chef uniform and registration 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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