Service à la Française International Brochure Training done by Meilleurs Ouvriers de France - Page 16

Training done by Meilleurs Ouvriers de France Training programme Chef (Gastronomy) He ensures the implementation with or without help. He implements all the preparatory techniques, all types of cooking, simple or complex cuisine and pastries. He cooks all the products with the help of traditional or scalable materials within the given timeframe. Objective of the training Strengthen and deepen the knowledge of the trainee so that he can master all or part of the culinary, pastry and catering which regroup the most complex techniques and skills of the profession (traditional and recent or innovative) Project Trainees will have to prepare a three-course meal. Target This training course is for professionals having a first experience in cooking, who work or intend to work in a challenging environment. Training content The training is structured around fields that are gradually tackled through several exercises carried out throughout the training: • Technical and material organisation, • Basic cooking techniques - preliminary and advanced preparation of vegetables, fruits, fishery products, meats, poultry, game etc, • Basic pastry techniques - puff pastry, creams, application etc, • Simple and complex cooking techniques, traditional and/or evolving cooking considering regional criteria and/or foreign influence, • Pastry techniques - cooking, assembling, and dressing of kitchen utensils, a small pastry shop that can integrate the evolutionary techniques of the profession, • Enhancement of organoleptic prepared delicacy, • Dressing and presentation of prepared dishes. Duration The recommended duration is two consecutive weeks (10 days). Depending on the needs of the trainees and educational objectives, the duration can be reduced to 5 days. In this case, themes will be pre-selected, and the number of practical exercises will be adjusted accordingly. Page | 16