French Cuisine

Introduction

This programme is designed for participants to explore the fundamental of French cuisines through a wide range of recipes specially selected by Taylors Culinary Institute's instructors. With a unique combination of hands-on practices and Online experience, this intensive 6 days course provide a stimulating learning environment enabling participants to prepare Western-French dishes at home or professionally.

Organization

Outcome

At the end of this program, participants will be able to:

- Explain the fundamental knowledge and techniques used in Western-French Cuisines
- Demonstrate a wide range of Western-French Cooking techniques that is used to prepare classical Western-French Dishes

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No Topic Topic Description
1 Stock and Sauces

This topic starts on the basics of Stocks, Mother Sauces, Derived Sauced along with their different thickening agents used in western cooking

2 Vegetables and Cereals

This topic teaches on the different kind of vegetables along with their common cooking techniques in Western Cuisine that is used as condiments, soups, or salads; along with a wide variety of cereals that can be used on their own or methods to prepare them such as pasta and risotto

3 Poultry and Meat

This topic teaches the butchery of different Poultry and Meat along with their cuts and teaches a variety of cooking techniques ranging from roast, grill, stew, braised, fry, confit and even Sous Vide

4 Fish and Seafood

This topic exposes the participants to a wide range of fish & seafood and the method of cutting and preparing them. Cooking techniques that are suitable for cooking fish & Seafood are also highlighted on how to get the best of its flavor

5 Fundamental of Restaurant Pastry

This topic touches on Bakery and Pastry ranging from Savoury to sweet that is commonly used in Western-French Dishes that will teach participants to prepare a proper full  set meal from all the previous topic

6 Food Display and Service

This topic touches on the presentation of dishes along with the proper pairing to provide good taste and contrast of texture in dishes; along with organization and management of food preparation for restaurant service

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