About the course

This three-week course is designed to teach the essentials and techniques of both classic and modern French cuisine.
Participants will learn how to prepare fundamental sauces, handle meats, poultry, and seafood, as well as develop professional knife and cooking techniques.
The course also includes hands-on preparation of popular French dishes and desserts, with special attention to presentation and finishing touches. It is ideal for beginners and those looking to elevate their culinary skills to a more advanced level