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.
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