ONLINE CULINARY COURSES

INNOVATIVE CUISINE TOOLBOX

WHAT IS THE INNOVATIVE CUISINE TOOLBOX?

The innovative cuisine toolbox or Innovative Chef toolbox is a course package working like an app:
You can turn any classic or popular dish or ingredient into an innovative dish in 3 steps;

HOW IT WORKS:
3 STEPS:
Choose the ingredient or dish you want to cook in a creative way,
Select a method to transform the appearance and taste of the final dish
Pick up one or several creative techniques among hundreds to achieve your own unique innovative dish

The toolbox includes the methods, techniques and tools to make LIMITLESS innovative / creative dishes transforming any chef or cook into an innovative chef

WHO IS FOR:
This Innovative chef toolbox is for:
• chefs and cooks
• restaurant owners,
• future restaurant owners
• hotel owners,
• food business owner and manager
• enthusiast foodies,
• caterers
• bar, pub, snack, food truck owners
• gastronomic professionals
• Instagram foodies

WHAT IS FOR:
→ create unlimited unseen innovative dishes
→ create unlimited deconstructed dishes
→ create unlimited number of declination from ingredients
→ add exclusive creative dishes to your menu
→ create innovative signature-dish
→ deliver unseen innovative dish on a regular base
→ prepare for a food competition or tv-show
→ transform your classic menu into creative/innovative/thema menu
→ develop innovative techniques in your own recipes
→ surprise your guests, clients, customers, eaters,
→ Learn how to play with shape, taste, color and texture.
→ find new ways of interpreting classic recipes
→ new combinations of taste, thus captivating any palate
→ find inspiration to create unseen spectacular dishes

Hundeds of methods and techniques to make unlimited combinations
(surprise, experience, shape, sensation, taste, texture, color, special effect)
transforming classic ingredients or dish into unseen innovative dish

You are going to be able to transform ANY popular dish into LIMITLESS deconstructed version of the dish
*The Toolbox methods and techniques are accessible to all cooking levels however, for people with no cooking experience at all we recommend to begin with the online chef diploma for better results.

MORE INFOS

CHEF PRO

FRENCH CUISINE FULL PROFESSIONAL CURRICULUM

Who is this program for?
Students who want a career in a professional kitchen (restaurant or hotel)
Professional Chefs or entrepreneurs who are keen to master French culinary techniques
People embarking on a career change who want to learn cuisine in the best possible way

Possible careers:
- Cuisine Chef,
- Restaurant Entrepreneur,
- Private Chef,
- Chef instructor,
- Caterer,
- Food blogger,
- Restaurant/Cafe owner,
- Instagramer,
- Food stylist,
- Food truck,
- Food photographer,
- Food critic and many more.

CCCI offers a unique experience, our graduates will not only master the art of cooking, but will also acquire the know-how to make their dream of becoming a Chef-entrepreneur come true.

✔ Full French Culinary Training
✔ Available online and on site
✔ All professional techniques
✔ Chef's techniques
✔ Creative Cuisine Culinary Institute Certificate
✔ Food business overview
✔ Restaurant management guidelines
✔ Access to the Culinary Encyclopedia
✔ Creative Cuisine Culinary Institute Membership
✔ kitchen utensils and knives handling guide

PROGRAM SUMMARY

The profession of cook
- what is a chef
- Squad
- Different forms of catering
- Professional equipment and clothes
- Qualities of a cook

Cooking environment:
- Food safety and hygiene
- professional vocabulary and Culinary terms
- Cutlery utensils and Cookware equipment

Cooking vegetables
Types of cooking
Cooking methods

Egg cookery (100+ways):
- Preliminary operations
- classic egg cookery
- omelets
- world egg dishes
- Mayonnaise
- Eggs handling specific measures

Sauces:
- Sauces base
- Emulsified sauces
- garnishes and toppings
- Basic creams

Utensils and Equipment
- Cutlery
- Cookware
- Electromechanical equipment
- Kitchen utensils
- professional heavy equipment

Basic cooking techniques
- Preliminary operations
- Processing and cutting vegetables
- how to handle a knife
- preparing and cutting vegetables
- preparing poultry
- preparing fish
- preparing meat
- low temperature cooking
- cooking Meat
- cooking fishes ad seafood
- Vegetable cooking

Types of cooking
- Cooking methods
- Vacuum Cooking
- Meat cooking:
Techniques and temperatures
- Low temperature cooking

Stocks
- Aromatic liquids
- Emulsions
- Breading
- Soups
- Soups & broth
- Marinades

High standards French cuisine:
- stuffing and duxelles
- Mousseline
- Compound butters
- Vegetable garnishes
- Small garnishes

Basic pastry techniques
- Basic custards
- Basic doughs
- bread
- puff pastry
- pasta dough
- ravioli dough
- Puff pastry
- stand blender 'brisee' shortcrust pastry dough
- stand blender 'sablee' shortcrust pastry dough

Sweets and desserts
- Choux pastry
- bakery (patisserie)
- desserts (entremets)
- bavarois
- mousses
- charlottes
- frozen desserts
- Sweet Sauces and coulis
- Meringues
- Cooking sugar
- Ice creams and sorbets
- Chocolate techniques
- "petits four"

Food business
- Labels and quality
- Grammage table
- Cooking Temperatures data sheet
- restaurant costs and benefits
- Ingredients cost
- Storage
- Price fixing in catering
- Yields, costs, and Menu Organization

TASTE
- Flavors
(blind tasting game)
- Spices and seasoning

DIETETICS
- Food balance
- dietary cuisine
- nutrition

Working/handling/cooking :
- Dairy products:
--Milk
--Cream
--Butter
--Cheeses
--Yoghurts
- Fatty substances
- Flour
- Fruits and vegetables
- Different type of seaweed
- Yeasts
- Pasta
- Rice

Meat, Fish cooking
- Meat
- Beef
- Veal
- Lamb
- Pork
- organ meats, offals, giblets
- Poultry
- Game
- Fish and raw marinated fish
- shellfish
- Crustaceans
- Raw oysters and shellfish
- Eggs
- Minced meat (burgers)

- Key French recipes

CHEF PRO DIPLOMA

Duration : your pace
Available from everywhere on any device : Yes
Creative Cuisine Culinary Institute Certificate : Yes
Language: English
Videos/photos
Quizz

PROGRAM OVERVIEW

ONLINE COURSE PRICES

CHEF ESSENTIALS

FRENCH CUISINE ESSENTIALS

The program is a lighter version of the chef PRO program,
with more freedom to take the courses in the order you choose,
without assignments

Who is this program for?
Amateur , foodies who want to learn the culinary bases.
Future Chefs or entrepreneurs who are keen to master French culinary techniques
People embarking on a career change who want to learn to cook or prepare for a pro career
Cook, restaurant Entrepreneur, Private Chef, Caterer, Food blogger, Instagramer, Food stylist, Food truck, Food photographer, and many more.

CCCI offers a unique experience, our students will not only master the art of cooking, but will also acquire the know-how to make their dream of becoming a Chef-entrepreneur come true.

✔ French Culinary Training
✔ Available online and on site
✔ Chef's techniques
✔ Creative Cuisine Culinary Institute Certificate
✔ Food business overview
✔ Restaurant management guidelines
✔ Access to the Culinary Encyclopedia
✔ Creative Cuisine Culinary Institute Membership
✔ kitchen utensils and knives handling guide

PROGRAM SUMMARY

Cooking vocabulary and Culinary terms
Cutlery utensils and Cookware equipment

Food safety and hygiene guidelines

Cooking vegetables
Types of cooking
Cooking methods

Egg cookery (100+ways):
- Preliminary operations
- classic egg cookery
- omelets
- world egg dishes
- Mayonnaise
- Eggs handling specific measures

Sauces:
- Sauces base
- Emulsified sauces
- garnishes and toppings
- Basic creams

Utensils and Equipment
- Cutlery
- Cookware
- Kitchen utensils

Basic cooking techniques
- Preliminary operations
- Processing and cutting vegetables
- how to handle a knife
- preparing and cutting vegetables
- preparing poultry
- preparing fish
- preparing meat
- low temperature cooking
- cooking Meat
- cooking fishes ad seafood
- Vegetable cooking

Types of cooking
- Cooking methods
- Vacuum Cooking
- Meat cooking:
Techniques and temperatures
- Low temperature cooking

Stocks
- Aromatic liquids
- Emulsions
- Breading
- Soups
- Soups & broth
- Marinades

High standards French cuisine:
- stuffing and duxelles
- Mousseline
- Compound butters
- Vegetable garnishes
- Small garnishes

Basic pastry techniques
- Basic custards
- Basic doughs
- bread
- puff pastry
- pasta dough
- ravioli dough
- Puff pastry
- stand blender 'brisee' shortcrust pastry dough
- stand blender 'sablee' shortcrust pastry dough

Sweets and desserts
- Choux pastry
- bakery (patisserie)
- desserts (entremets)
- bavarois
- mousses
- charlottes
- frozen desserts
- Sweet Sauces and coulis
- Meringues
- Ice creams and sorbets
- Chocolate techniques
- "petits four"

Food business
- Labels and quality
- Grammage table
- Cooking Temperatures data sheet
- restaurant costs and benefits
- Ingredients cost
- Storage
- Price fixing in catering
- Yields, costs, and Menu Organization

TASTE
- Flavors
(blind tasting game)
- Spices and seasoning

DIETETICS
- Food balance
- dietary cuisine
- nutrition

Working/handling/cooking :
- Dairy products:
--Milk
--Cream
--Butter
--Cheeses
--Yoghurts
- Fatty substances
- Flour
- Fruits and vegetables
- Different type of seaweed
- Yeasts
- Pasta
- Rice

Meat, Fish cooking
- Meat
- Beef
- Veal
- Lamb
- Pork
- organ meats, offals, giblets
- Poultry
- Game
- Fish and raw marinated fish
- shellfish
- Crustaceans
- Raw oysters and shellfish
- Eggs
- Minced meat (burgers)

- Key French recipes

CHEF ESSENTIALS DIPLOMA

Duration : your pace
Available from everywhere on any device : Yes
Creative Cuisine Culinary Institute Certificate : Yes
Language: English
Videos/photos
Quizz

PROGRAM OVERVIEW

ONLINE COURSES PRICES