Strong foundations create calm cooking.

You begin by learning the professional standards that govern every serious kitchen. This section establishes safety, organisation, and awareness — principles that apply throughout the entire program.

You’ll master:

• Kitchen hygiene and food safety

• Cross-contamination prevention

• Allergen awareness and inclusive cooking

• Professional kitchen organisation

• Understanding cooking methods before applying them

This ensures you cook with confidence, responsibility, and clarity from day one.

Control before cooking.

Good cooking begins long before heat is applied.

In this section, you learn how chefs prepare ingredients efficiently, cleanly, and with precision.

You’ll master:

• Knife handling and cutting accuracy

• Vegetable preparation and trimming

• Mise en place and kitchen organisation

• Ingredient handling that simplifies every recipe

Example preparations include:

• Brunoise, julienne, and macedoine vegetables

• Preparing leeks, artichoke

This stage removes stress, saves time, and improves results across the entire program.

Learning precision without pressure.

Eggs are the perfect training ground for heat, timing, and texture.

This section develops your intuition — the skill that separates confident cooks from hesitant ones.

You’ll master:

• Gentle heat control

• Doneness and timing

• Texture awareness

• Precision with delicate ingredients

Example dishes include:

• Egg mayo

• Classic omelette

• Oeuf cocotte

These techniques transfer directly to sauces, fish, and refined cooking later in the program.

Understanding where flavour comes from.

French cooking is built on structure, not guesswork.

In this section, you learn how flavour is constructed — slowly, deliberately, and logically.

You’ll master:

• Stock preparation and extraction

• Reduction and concentration

• Acid, fat, and seasoning balance

• Foundational preparations that support countless dishes

Example foundations include:

• Chicken stock

• Fish fumet

This is where recipes stop feeling mysterious and start making sense. (Many more foundations included.)

Patience, balance, and restraint.

Soups teach discipline.

They sharpen your palate, develop seasoning judgment, and reward attention.

You’ll master:

• Gentle simmering techniques

• Progressive seasoning

• Blending and finishing

• Building depth without heaviness

Example soups include:

• Classic vegetable soup

• French onions soup

• Veloutés

This section quietly elevates everything you cook afterward. (Many more soups included.)

Supporting the plate properly.

Vegetables and starches are never an afterthought in French cooking. This section teaches you how to cook them with intention and consistency.

You’ll master:

• Vegetable texture and doneness

• Grain and pulse cookery

• Moisture and fat control

• Balance and structure on the plate

Example dishes include:

• Rice and grain pilafs

• Lentils and pulses cooked correctly

• Potato preparations beyond purée

Simple meals begin to look and taste complete. (Many more preparations included.)

Precision without heat.

Cold dishes demand clarity. Without heat to correct mistakes, seasoning and balance must be exact.

You’ll master:

• Acid–fat balance

• Texture contrast

• Clean preparation

• Controlled, elegant finishing

Example preparations include:

• Classic French vinaigrettes

• Celery remoulade

• Warm goat cheese salad

• Salade Niçoise

These skills refine your palate and sharpen your judgment. (Many more cold preparations included.)

The backbone of French home cooking.

Poultry teaches organisation, pan control, and timing — the core of everyday French cuisine.

You’ll master:

• Poultry preparation and breakdown

• Sautéing and light braising

• Pan sauces

• Managing multiple components confidently

Example dishes include:

• How to debone a chicken

• Sautéed chicken with pan sauce

• Coq au vin

This is where many students feel a major leap in confidence. (Many more poultry dishes included.)

Depth, patience, and structure.

Braising rewards understanding and restraint. This section teaches you how time, moisture, and heat work together.

You’ll master:

• Long, slow cooking techniques

• Flavour layering

• Timing and anticipation

• Traditional French braising methods

Example dishes include:

• Beef braises

• Slow-cooked dishes

• Lamb stews

These skills bring comfort, richness, and confidence to your cooking. (Many more dishes included.)

Precision and doneness.

Here, control becomes essential. These proteins demand accuracy, timing, and confidence.

You’ll master:

• High-heat searing

• Fat rendering

• Doneness control

• Texture awareness

Example dishes include:

• Duck breast with rendered skin

• Classic beef steaks

• Duck confit

Many cooks describe this stage as transformational. (More classic dishes included.)

Delicacy and restraint.

Fish requires calm, precise handling. This section removes fear and builds finesse.

You’ll master:

• Fish preparation and filleting

• Gentle cooking methods

• Temperature sensitivity

• Clean finishing and presentation

Example dishes include:

• How to filet a fish

• Pan-seared fish fillets

• Simple shellfish and fish dishes

You learn to approach fish with confidence rather than hesitation. (Many more fish and seafood dishes included.)

Where everything connects.

Sauces reveal the logic of French cooking. This is where technique, intuition, and understanding finally come together.

You’ll master:

• The mother sauces

• Emulsification

• Reductions and finishing

• Adapting sauces across many dishes

Example sauces include:

• Velouté

• Béchamel

• Hollandaise

This is where students stop following recipes and start thinking like cooks. (Many more sauces included.)

Controlled baking, clearly explained.

This final section expands your skill set beyond the stovetop, completing your foundation as a French home cook.

You’ll master:

• Custards and savoury fillings

• Dough handling

• Oven control

• Classic French café techniques

Example dishes include:

• Quiche-style preparations

• Savoury tarts

• Cheese soufflé

Precision, structure, and calm execution bring everything full circle. (More dishes included.)

Soupe à l’oignon (French onion soup)

Potage cultivateur (Garden vegetable soup)

Potage Dubarry (Cauliflower cream soup)

Crème de courgette (Zucchini cream soup)

Potage Parmentier (Leek and potato soup)

Velouté au saumon fumé (Smoked salmon velouté)

Garbure (Hearty cabbage and bean soup)

Crème d’asperges (Asparagus cream soup)

Potage Saint-Germain (Green pea soup)

Soupe de potiron (Pumpkin soup)

Potage Crécy (Carrot soup)

Mushroom Cream

Crème de haricots blancs (White bean cream soup)

Crème de fèves (Broad bean cream soup)

Soupe au pistou (Provençal soup with basil)

Crème de lentilles (Lentil cream soup)

Potage Clamart (Green pea velouté)

Crème de petits pois (Cream of garden peas)

Velouté de volaille (Chicken velouté)

Crème de pois chiches (Chickpea cream soup)

Bisque de homard (Lobster bisque)

Soupe de poisson (Fish soup)

Crème d’herbes (Herb cream soup)

Velouté d’artichaut (Artichoke velouté)

Consommé de volaille (Chicken consommé)

Foundation & Confidence

All about eggs

Oeuf à la coque

Oeuf au plat

Mayonnaise

Oeuf mayonnaise

Bistro Classics

French Omelette

Scrambled eggs

Oeuf brouillé

Oeuf mimosa

Oeuf cocotte

Poaching, Precision & Sauce work

Oeuf Benedict

Oeuf Meurette

Oeuf mollets Florentine

Oeuf parfait

Elegance & Show pieces

Omelette soufflée

Soufflé au fromage

Omelette Poulard

Oeuf en gelée

Smoked salmon and fennel oeuf cocotte

Foundations & Pastry base

Pâte sablée

Crème pâtissière

Crème anglaise

Custards & Cream-Based Desserts

Crème caramel

Crème caramel renversée

Flan

Crème brûlée

Cake & baked Specialties

Madeleine

Cannelé

Clafoutis

Chocolate fondant

Tart

French apple tart

Tarte au citron

Tarte aux fraises

Chilled & Frozen dessert

Chocolate mousse

Floating island (Île flottante)

Vanilla ice cream

Sorbet apple

Showpieces

Crêpes

Crêpes Suzette

Grand Marnier soufflé