Intensive Professional Program in French Cuisine - (Ferrandi)
• Introduction to the Professional Kitchen Initiation and immersion in the work environment of a professional kitchen including hygiene and safety best practices
• French Regional Cuisine Spotlight on 8 French regions with wine and food pairing, culinary culture, and a convivial regional meal
• French Pastry : The basics of French pastry and desserts
• Fundamental Techniques : Knife Skills - Stocks & Soups - Hot and Cold Appetizers - Fish - Poultry - Meats
- Garnishes / Vegetables - Classic and contemporary techniques and plating
• Special Features Immersion in the training restaurant, Wine appreciation, Guest Chef sessions, French language course (beginner to advanced beginner), visit to the Rungis wholesale market, professional excursions, conferences.
Intakes
- Sep
- Feb Deadline: Feb
Application Processing Time in Days: 10
Minimum English Language Requirements
| English Level Description | IELTS (1.0 -9.0) | TOEFL IBT (0-120) | TOEFL CBT (0-300) | PTE (10-90) | |
|---|---|---|---|---|---|
| Expert | 9 | 120 | 297-300 | 86-90 | |
| Very Good | 8.5 | 115-119 | 280-293 | 83-86 | |
| Very Good | 8 | 110-114 | 270-280 | 79-83 | |
| Good | 7.5 | 102-109 | 253-267 | 73-79 | |
| Good | 7 | 94-101 | 240-253 | 65-73 | |
| Competent | 6.5 | 79-93 | 213-233 | 58-65 | |
| Competent | 6 | 60-78 | 170-210 | 50-58 | |
| Modest | 5.5 | 46-59 | 133-210 | 43-50 | |
| Modest | 5 | 35-45 | 107-133 | 36-43 | |
| Limited | 4 | 32-34 | 97-103 | 30-36 | |
| Extremely Limited | < 4 | < 31 | < 93 | < 30 |
- Course Type: Full Time
- Course Level: Bachelors/UG Degree
- Duration: 01 Year 05 Month
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Total Tuition Fee:
23000 EUR
Average Cost of Living: 10000 EUR /year
Application Fee: N/A
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