CULINARY PROGRAMS AVAILABLE ON-SITE

FRENCH COOKING
FULL PROFESSIONAL CURICULUM

The CCI Training is the FULL PROFESSIONAL CULINARY BASE TRAINING,
the full french cooking curriculum as it is taught today in France (but in english)
The actual French chef training

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 critic, Food writer, Food journalist, Food stylist, Food photographer, etc.

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

Duration: 10 months
Available online: Yes
Creative Cuisine Culinary Institute Certificate: Yes
Available on all campuses
*(check covid/travel policy and waiting list avaibilities)
on-campus accommodation: Yes

PROGRAM SUMMARY

The profession of cook
- what is a chef
- Squad
- Different forms of catering
- Professional equipment and clothes
- Cooking standards
- Qualities of the cook
- Professional vocabulary and Culinary terms
- Cutlery utensils and Cookware equipment

Cooking methods
- Cooking vegetables
- Types of cooking
- Cooking methods
- eggs cookery
- Preliminary operations
- how to handle a knife
- preparing and cutting vegetables
- preparing poultry
- preparing fish
- preparing meat

Sauces
- Basic sauces
- 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
- Preparing Poultry
- preparing Fish
- low temperature cooking
- preparing Meat
- Vegetable cooking

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

Stocks and broths
- Aromatic liquids
- Sauces bases
- Emulsified sauces
- Emulsions
- Siphon
- Mayonnaise
- Soups & broth
- Marinades

Stuffing and duxelles
- Mousseline
- Compound butters
- Vegetable garnishes
- Small garnishes

Basic pastry techniques
- Basic custards
- Basic doughs
- Bread
- short dough
- 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
- The storage
- Price fixing in catering
- Yields, costs, and Menu organization

TASTE
- The flavors
(blind tasting game)
- Spices
- Condiments
- 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, Eggs
- Meat
- Beef
- Veal
- Lamb
- Pork
- organ meats, offals, giblets
- Poultry
- Game
- fish and raw marinated fish
- shellfish
- The crustaceans
- Raw oysters and shellfish
- Eggs
- Eggs handling specific measures
- Minced meat (burgers)

- Key French recipes

PROGRAM OVERVIEW SEE OUR CAMPUSES REGISTRATION

CREATIVE COOKING WORKSHOPS

CREATIVE NON-ARTIFICIAL CULINARY COURSES

You are going to be able to transforming any classic ingredient or dish into unseen innovative dish.

Creative Cooking techniques to play with:
surprise, experience, shape, sensation, taste, texture, color, special effect.

Advanced creative techniques using natural ingredients to produce unlimited innovative dishes

CCCI aims to teach students all the culinary techniques to be able to develop their artistic creativity.

INCLUDE:
Innovative cooking
Deconstructed cuisine
Declinations
Molecular gastronomy

Available online: Yes
Creative Cuisine Culinary Institute Certificate : Yes
Available on Perpignan and Taïwan campuses
*(check covid/travel policy and waiting list avaibilities)
on-campus accommodation: Taïwan only

PROGRAM OVERVIEW SEE OUR CAMPUSES REGISTRATION

COOKING WORKSHOPS

Choose cooking classes from Vegetarian and Wine education to creative deconstructed cuisine or chef secrets. From the classic Italian and mediterranean to the asian, you'll find flavor and fun.

WINE EDUCATION

The wheel of tastes, the regions (terroir), the food and wine pairing, the 80 aromas and much more

ART OF PLATING

The art of plating, how to elaborate Chef's plate, dishing techniques

HEALTHY and MEDITERRANEAN DIET

The True elements for a healthy diet

ITALIAN CLASSICS

Ravioles, Raviolis, Fresh Pastas, Gnocchis, Sauces secrets, Sicilian pizza, Sicilian recipes

PROVENCE and MEDITERRANEAN CUISINE RECIPES

The Institute is the World specialist in Provencal cuisine and many uncovered Mediterranean recipes.

CREATIVE NATURAL NON-ARTIFICIAL CULINARY COURSES

The Institute is the only one to develop a such advanced program to learn creativity in cuisine using natural ingredients in:
Innovative cooking
Deconstructed cuisine
Declinations
and molecular cuisine (or molecular gastronomy)

NATURAL Recipes and Techniques, (Included VEGETARIAN, VEGAN)

There is no reason to don't have a creative, luxury, flavorful and rich experience when eating healthy food .
Many techniques and recipes to cook Healthy (drying, fermentation, intensifying flavors, spices, condiments, natural colors and aromas, and much more

MENUS DESIGN

elaboration, storytelling, thema, French naming, customer logic, trends,

ASIAN COOKING

The Chefs from the Creative cuisine culinary institute have a strong Asian influence and knowledge (Taiwan, Japan).

CCCI aims to teach students all the culinary techniques to be able to develop their artistic creativity.

Duration : From half day to 2 weeks
Available online: Yes
Creative Cuisine Culinary Institute Certificate : Yes
Available on All campuses
*(check covid/travel policy and waiting list avaibilities)
on-campus accommodation: Yes

SEE OUR CAMPUSES BOOKING

ON-SITE COOKING PROGRAMS

F.A.Q.

Check the Frequently Asked Questions

F.A.Q.