CHEF PRO/ESSENTIALS COURSES

PROGRAM OVERVIEW

KNIFE HANDLING

CONTENT

KNIFE HANDLING
WORKING AREA SETUP
HOW TO HANDLE AND USE A KITCHEN KNIFE
CUTTING/CHOPPING TECHNIQUES
CUTTING/CHOPPING TIPS
MAINTAINING KNIVES
SHARPENING KNIVES
STORAGE RECOMENDATIONS
KNIFE HANDLING NOTES
KNIFE HANDLING QUIZZES

6 Lessons

2 Hours

Quizzes

Videos/photos

CUTTING VEGETABLES

CONTENT

PRELIMINARY WORK
PEELING AND CUTTING VEGETABLES
DIFFERENT CUTTING SIZES and STANDARDS
JULIENNE, DICE, MACEDOINE, MIREPOIX, BRUNOISE, JARDINIERE, PAYSANNE, TOURNER, CANNELER, HISTORIER
CLASSIC FRENCH POTATOES CUTS
MONDER TECHNIQUE (TOMATOES)
CHOP AND CISEL
CUTTING VEGETABLES QUIZZES

8 Lessons

8 Hours

Quizzes

Videos/photos

CONDIMENTS, SPICES, AROMATICS

CONTENT

SPICES
AROMATICS AND HERBS
CONDIMENTS AND DRY INGREDIENTS
BOUQUET GARNI and SPICE SACHET
SACHET QUIZ
MAKE A SPICY OIL OR AROMATIC OIL
PANTRY ESSENTIALS AND TIPS
NUTS AND SEEDS
VINEGARS KINDS
DIFFERENT OILS
OLIVE OIL
BUTTER SHORTENING AND CREAM
COOKING INGREDIENTS AND CONDIMENTS
GELATIN, AGAR and THICKENERS
WINES, ALCOHOLS, AND LIQUORS
CONDIMENTS AND AROMATICS QUIZZES

10 Lessons

20 Hours

Quizzes

Videos/photos

EGGS COOKERY

CONTENT

COOKING WITH EGGS
SAFE TEMPERATURES
EGGS HANDLING RECOMMENDATIONS
EGGS HANDLING AND COOKING TIPS
TRADITIONAL WAYS TO COOK EGGS
EGGS COOKERY TIMINGS
HOW TO SEPARATE YOLK FROM WHITE
TECHNIQUES FOR WHIPPING SNOW WHITES EGGS
MERINGUES, PAVLOVA,
SWEET EGGS WHITES IN SNOW (BLANCS EN NEIGE)
MAKING MAYONNAISE METHOD
CHEESE SOUFFLÉS TECHNIQUE
VANILLA PATISSIÈRE CREAM
CHANTILLY CREAM
MASCARPONE CHANTILLY PAVLOVA
EGGS COOKERY QUIZZES

10 Lessons

30 Hours

Quizzes

Videos/photos

PASTA RAVIOLI RICE AND COUSCOUS

CONTENT

DRY PASTAS COMPOSITION
DIFFERENT KIND OF PASTAS
DIFFERENT PASTAS SHAPES
DIFFERENT VARIETY OF RICE
COUSCOUS AND OTHER CARBS
FUNDAMENTAL COOKING METHODS
COOKING PASTA
COOKING RICE
COOKING COUSCOUS
MAKING FRESH PASTA
HAND MADE TAGLIATELLE
PASTA AND RAVIOLE DOUGH
HANDMADE RAVIOLI or RAVIOLE PASTA
COOKING PASTAS TIPS
PASTAS AND RICE COOKING QUIZZES

10 Lessons

15 Hours

Quizzes

Videos/photos

VEGETABLES, FRUITS, MUSHROOMS AND SEAWEED

CONTENT

FRUITS, VEGETABLES, MUSHROOMS, AND SEAWEED
DIFFERENT TYPE AND COOKING METHODS FOR:
FRESH VEGETABLES
STEM VEGETABLES
LEAVES VEGETABLES
FLOWERS VEGETABLES
STALK or BULB VEGETABLES
SEED VEGETABLES (BEANS)
ROOT VEGETABLES
TUBER VEGETABLES
FRUIT VEGETABLE
FUNGI VEGETABLES
FRUITS
POTATOES FRENCH COOKING METHODS
MUSHROOMS FRENCH COOKING METHODS
Button Mushroom, Enoki, Oyster, Shitake, Truffles, Portobello, Boletus, Chanterelles, Grifola Fondosa, Morchella, Shimeji, Straw Mushroom, Porcini, Morel
DRY VEGETABLES AND PULSES COOKING
SEAWEEDS
NORI, WAKAME, KOMBU, DULSE, SEA LETTUCE, SEA BEAN or THONG WEED, SEA THONG or SEA SPAGHETTI, HARICOT DE MER (French)
AGAR-AGAR
SPIRULINA , SAMPHIRE or SALICORNE in French
GELLING ALGAE
SEAWEED AND VITAMIN B12
FRUITS, VEGETABLES, MUSHROOMS, AND SEAWEED QUIZZES

8 Lessons

10 Hours

Quizzes

Videos/photos

PASTRY, DOUGHS AND CUSTARDS

CONTENT

FLOUR COMPOSITION
DIFFERENT FLOUR TYPES BY COUNTRIES
YEAST
BASIC DOUGHS
DOUGHS TO MAKE "CHOUX” (CHOUX PASTRY or PASTRY PUFFS)
CREME PATISSIERE (FRENCH CUSTARD)
PUFF PASTRY
PANCAKE BATTER
SHORT PASTRY
SHORTCRUST PASTRY DOUGH
PETITS FOURS (SAVORY)
PATE SABLEE (CRUMBLY SWEET SHORTCRUST PASTRY DOUGH)
PATE BRISEE (BUTTER PIE CRUST)
PATES EN CROUTE (PATE IN PASTRY CRUST)
BASE CUSTARDS or CREAMS RECIPES (BASIC CREAMS or CUSTARDS)
CREME ANGLAISE
BASIC DOUGHS LIST
MAKING SWEET AND SAVORY DOUGHS TIPS
PASTRY, DOUGHS AND CUSTARDS QUIZZES

10 Lessons

40 Hours

Quizzes

Videos/photos

DESSERTS, SUGAR COOKERY, CHOCOLATE AND ICE CREAM

CONTENT

SUGAR COOKERY
SYRUPS
SUGAR AND CARAMELS COOKING TEMPERATURES
NOUGATS
PASTILLAGE (PASTRY DECORATION)
FROZEN DESSERTS BOMBES PARFAITS SOUFFLES BAVAROIS
SWEET SAUCES AND COULIS
FROZEN DESSERTS (ENTREMETS)
ICE CREAMS AND SORBETS
CHOCOLATE
GANACHES
PETITS FOUR (SWEET)
TABLES, CHART AND TIPS
DESSERTS, SUGAR COOKERY, CHOCOLATE AND ICE CREAM QUIZZES

10 Lessons

60 Hours

Quizzes

Videos/photos

SAUCES, BROTH, MARINADES, VELOUTES

CONTENT

COMPOUND BUTTERS
GARLIC BUTTER, ESCARGOT BUTTER, SPICY BUTTER
ESPAGNOLE SAUCE
MARINADES, COURT BOUILLONS (BROTHS)
VELOUTES
FONDS
LIAISONS (THICKENEING OR BINDING TECHNIQUES)
"THE MOTHER SAUCE" (BASE OF ALL SAUCES)
THE “ROUX” TECHNIQUE
EMULSION TECHNIQUE; SAUCES (MAYO, VINAIGRETTE, HOLLANDAISE, and other)
½ GLACE SAUCE (DEMI GLACE)
FISH BROTH
“COURT BOUILLON” (SHORT BROTH)
GELEES (GELATINOUS BROTHS)
ROASTING JUICE (GRAVY)
SAUCES CLASSIFICATION AND LIST
SAUCES AND STOCKS QUIZZES

NOTE

Thoses French Culinary techniques, are the base to make all sauces
the finest cuisine depends on the quality of soups and sauces based on

10 Lessons

60 Hours

Quizzes

Videos/photos

SOUPS, VELOUTES, CONSOMMES, BISQUE

CONTENT

SOUPS AND CONSOMMES
POTAGES (SOUPS)
MARMITE, POT AU FEU "PHO"
CONSOMMES, STEW
CLARIFICATION TECHNIQUE, CLARIFIER (CLARIFYING A BROTH)
POTAGES; SOUPES PASSEES (PUREED AND STRAINED SOUPS)
VELOUTES (VELVETY SOUPS)
CREMES (BECHAMEL AND CREAMY SOUPS)
THICKENED CONSOMMES
MARINADES
SOUPS, BISQUE AND CREAM SOUPS
SEAFOOD AND FISH SOUPS
SOUPS AND CONSOMMES TIPS
SOUPS, VELOUTES, CONSOMMES, BISQUE QUIZZES

8 Lessons

30 Hours

Quizzes

Videos/photos

PREPARING FISH AND SEAFOOD

CONTENT

PREPARING FRESH FISH
WORKSTATION
FISH DESCRIPTION (CHART)
SCALING,
EMPTYING,
WASHING (LIMONER),
CUTTING FILETS TECHNIQUE
DARNES
PREPARE SEAFOOD,
CUT AND PREPARE CUTTLEFISH,
CUT AND PREPARE OCTOPUS
PRAWN PREPARATION TIP
FISH AND SEAFOOD QUIZZES

5 Lessons

20 Hours

Quizzes

Videos/photos

COOKING FISH AND SEAFOOD

CONTENT

FISH CLASSIFICATION
FISH SHAPES
SPECIFIC HYGIENE MEASURES
FISH AND SEAFOOD COOKERY REMINDER
LOW-TEMPERATURE POACHED FISH
LOW-TEMPERATURE POACHED CUTS
VACUUM COOKING FISH TECHNIQUE
RAW, CURED, AND MARINATED FISH
GRAVLAX CLASSIC METHOD
FRYING and DRYING TECHNIQUE
SEAFOOD COOKERY
COOKING CRUSTACEANS
COOKING SHELLFISH
COOKING MOLLUSKS
COOKING CEPHALOPODS
COOKING METHOD SELECTION
FISH NAMES
COOKING FISH AND SEAFOOD QUIZZES

10 Lessons

60 Hours

Quizzes

Videos/photos

DUXELLES, MOUSSELINES, QUENELLES

CONTENT

DUXELLES TECHNIQUE
MUSHROOM DUXELLE
FORCEMEAT (STUFFINGS)
STRAIGHT FORCEMEAT (SIMPLE STUFFING)
PÂTÉ FILLING
MOUSSELINES (WHITE STUFFING, USUALLY CHICKEN AND CREAM)
QUENELLES (FRENCH DUMPLINGS)
PANADE (or PANADA) THECHNIQUE
MOUSSELINES AND STUFFING NOTES
MOUSSELINES AND STUFFING TIPS
MOUSSELINES AND STUFFING QUIZZES

5 Lessons

30 Hours

Quizzes

Videos/photos

MEAT

CONTENT

MEAT CUTS
MEAT QUALITY
US GRADES OF MEAT
BEEF CUTS
WAGYU BEEF AND KOBE BEEF
VEAL
PORK
LAMB
POULTRY
OFFALS
GAME
MEATS AND POULTRY REGULATORY
MEAT COOKING TIMES
MEAT QUIZZES

5 Lessons

15 Hours

Quizzes

Videos/photos

COOKING METHODS

CONTENT

COOKING METHODS
DIFFERENT TYPE OF COOKING
DIFFERENT COOKING TECHNIQUES
METHODS OF HEAT TRANSFER
COOKING TEMPERATURES
RED MEAT DONENESS
VACUUM COOKING (SOUS VIDE)
JUST TEMPERATURE COOKING
COMPRESSED FOOD
FAIR TEMPERATURE COOKING
SAFE COOKING TEMPERATURE REMINDER
HYGIENE AND SAFETY MEASURES
VACUUM COOKING MINIMUM TEMPERATURE HOLDING TIME CHART
SLOW COOKING AT LOW TEMPERATURE
TIME/TEMPERATURE EXAMPLES
OTHER COOKING WAYS
PAPILLOTES BAKING
PLANCHA, TORCHON, CROUTE DE SEL, UNILATERALE, SPIRIT/LIQUOR FLAMBE
SEASONING CHART FOR MEAT FISH AND VEGETABLES
COOKING METHODS QUIZZES

15 Lessons

80 Hours

Quizzes

Videos/photos

COOKING WITH OILS, BUTTER, AND FATS

CONTENT

COOKING WITH OILS, BUTTER, AND FATS
FATTY SUBSTANCES AND SMOKE POINT
DIFFERENT BUTTERS AND THEIR COOKING USES
DIFFERENT OILS FOR COOKING AND THEIR PROPERTIES
NUTRITION, TOXICITY
FRYING TECHNIQUES, TEMPERATURES AND ADVISES
RECOMMENDED OILS FOR BAKING AND FRYING
USING PROFESSIONAL EQUIPMENT
GOOD FRYING PRACTICES
REUSING FRYING OIL
ALLERGENS MANAGEMENT
DISCARD AND STORAGE
FRENCH BROWN BUTTER TECHNIQUE
COOKING WITH OILS NOTES
COOKING WITH OILS QUIZZES

10 Lessons

10 Hours

Quizzes

Videos/photos

BUTCHERING POULTRY

CONTENT

TRIM AND EMPTY A POULTRY
CHICKEN CARVING
CHICKEN CUTS CHART
POULTRY CUTS
HOW TO CUT A WHOLE DUCK
CHICKEN AND QUAIL TRADITIONAL TECHNIQUE
HOUSE-STYLE POULTRY CARVING METHOD
CARCASS USES
MINCING MEAT
POULTRY HANDLING PRECAUTIONS
POULTRY HANDLING NOTES
POULTRY HANDLING QUIZZES

6 Lessons

15 Hours

Quizzes

Videos/photos

GARNISHES AND SIDE DISHES

CONTENT

AROMATIC GARNISH
FRENCH CLASSIC VEGETABLE GARNISH
BUTTER GLAZED VEGETABLE GARNISHES
WHITE GLAZED METHOD
BROWN GLAZE METHOD
BEURRE NOISETTE TECHNIQUE
SAUTÉED “A BRUN” MUSHROOMS
A BLANC COOKING TECHNIQUE
GARNISHES FOR MEAT
GARNISHES FOR FISH
GARNISHES FOR VEGETABLES
AROMATIC GARNISH NOTES
AROMATIC GARNISH QUIZZES

5 Lessons

10 Hours

Quizzes

Videos/photos

FOOD HYGIENE AND SAFETY

CONTENT

1 INTRODUCTION TO FOOD HYGIENE AND SAFETY
2 GUIDES TO FOOD HYGIENE AND SAFETY
3 CERTIFICATE IN FOOD HYGIENE AND SAFETY
4 FREE ONLINE RESTAURANT COMPLIANCE CHECKING
5 WHERE TO FIND YOUR LOCAL REGULATIONS
6 FOOD HANDLING ELEMENTS OF GUIDANCE
HACCP
KITCHEN SAFETY AND HYGIENE ORGANISATION
STAFF SAFETY AND HYGIENE ORGANISATION
7 FOOD ENVIRONMENT ELEMENTS OF GUIDANCE
8 ALLERGENS MANAGEMENT
9 DELIVERY CONTROL
10 LABELING RULES
11 GREASE TRAPS CLEANING AND MAINTENANCE
12 CLEANING PRODUCTS
FOOD HYGIENE AND SAFETY QUIZZES

NOTE

CHECK WITH YOUR HYGIENE AND SAFETY LOCAL AUTHORITY FOR THE ACTUAL STANDARDS .

12 Lessons +

60 Hours +

Quizzes

Videos/photos

PRODUCTS LABELS

CONTENT

PRODUCT AND INGREDIENTS LABELS
MANDATORY LABEL
QUALITY LABEL
ORGANIC LABEL
VALUABLE MENTION
ENVIRONMENTAL AND FAIR TRADE LABELS
PRODUCTS AND INGREDIENTS LABELLING NOTES
PRODUCTS AND INGREDIENTS LABELLING QUIZZES

6 Lessons

10 Hours

Quizzes

Videos/photos

DAIRY PRODUCTS

CONTENT

MILK
CREAM
CHEESE
AMERICAN CHEESES
FRENCH CHEESES
YOGURT
BUTTER
WHIPPED MILK, CREAM, BUTTER, AND WHIPPED CHEESE
WHIPPED CREAM (CHANTILLY)
DAIRY PRODUCTS NOTES
DAIRY PRODUCTS TIPS
DAIRY PRODUCTS QUIZZES

6 Lessons

15 Hours

Quizzes

Videos/photos

KITCHEN ORGANIZATION

CONTENT

COOKING TECHNICAL SHEET
STAFF RECOMMENDATIONS
COMMUNICATION, SET UP AND MAINTENANCE
SETUP TO COOK A RECIPE
EVALUATE TIME AND COST TO MAKE A RECIPE
EVALUATE IN DETAIL THE ELEMENTS FOR PRODUCTION
PROFESSIONAL KITCHEN HIERARCHY
KITCHEN ORGANIZATION NOTES
KITCHEN ORGANIZATION QUIZZES

ATTACHMENTS TO DOWNLOAD

COOKING TECHNICAL SHEET XLS
RECIPE CREATOR XLS
INGREDIENTS COST XLS

6 Lessons

25 Hours

Quizzes

Videos/photos

PORTIONS, YIELD AND FOOD COST

CONTENT

INDIVIDUAL PORTIONS, YIELD AND FOOD COSTS CALCULATION
INDIVIDUAL PORTIONS CALCULATION
FOOD YIELD
THE BASIC CALCULATION OF OPERATING COSTS
Q FACTOR
WAYS TO CONTROL FOOD COSTS
PORTION FOR KIDS AND ADULTS
ACCOUNTANCY BASICS
COMMON TAX ELEMENTS
TAX DEDUCTION TIPS
PORTIONS, YIELD AND FOOD COSTS NOTES
PORTIONS, YIELD AND FOOD COSTS TIPS
PORTIONS, YIELD AND FOOD COSTS QUIZZES

6 Lessons

15 Hours

Quizzes

Videos/photos

COOKING EQUIPMENT

CONTENT

KNIVES AND PREPARATIONS UTENSILS
KITCHEN UTENSILS
CULINARY FINAL EXAM UTENSILS
PROFESSIONAL KITCHEN CASE
BASIC COOKWARE AND APPLIANCES
REGULATORY CLOTHES