Cooking methods

• Identify the physico-chemical effects of cooking on food
• Select the appropriate cooking method according to the size of the pieces
• Apply short and long cooking techniques correctly
• Evaluate the value of modern cooking methods in a professional context
• Identify the fundamental culinary techniques of French cuisine
• Prepare classic French dishes following professional methods
• Master different cooking methods (poaching, braising, roasting, etc.)

• Certification of prior learning

• All audiences

BEP, CAP in the field or first general or equivalent professional experience.

5 to 10 trainees

• Fully classroom-based training

• In-company on-the-job training
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry into training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Professional project

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Exercising in companies in the catering trade sectors

Access for people with disabilities

By the end of the course, you will be able to identify and explain the different cooking methods and their principles and characteristics,choose and apply the right technique for the food, analysing the impact of cooking on the flavour, texture and quality of preparations.