French Cuisine Course
Gain expertise in core French culinary arts including mother sauces, stocks, protein cooking methods like roasting and braising, vegetable preparations, starch dishes, bistro menu planning, pastry and custard desserts, mise en place organisation, food safety practices, and precise recipe writing for consistent professional service in a modern bistro setting.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides hands-on training in French cooking techniques, covering proteins, vegetables, starches, stocks, mother sauces, pastry basics, custards, mise en place, food safety, and recipe documentation to prepare balanced three-course bistro menus with professional plating.
Elevify advantages
Develop skills
- Master classic French sauces including stocks, mother sauces, and pan reductions.
- Execute bistro main dishes with roasting, braising, sautéing, and accurate meat cooking.
- Prepare refined sides using French vegetable cuts, starches, and plate garnishes.
- Create bistro desserts like custards, tarts, mousses, and safe egg sweets.
- Develop service workflows with mise en place, menu planning, and recipe documentation.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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