This course will allow you to explore various ingredients and develop basic craft skills in French classical cookery.

The programme will encourage you to develop creative culinary ideas and show you the art of presenting food to impress. Not only will the programme provide you with some new skills in culinary techniques but will also present you with a small compendium of recipes that you are bound to enjoy.

Delivered on an integrated basis to give greater interest to the learner the course will explore the tools required for specific culinary tasks, the selection of ingredients and the methods required in the preparation, cooking and finishing of those ingredients to form French gourmet dishes. Some of these dishes may include:

• Boeuf bourguignon
• Sole a la Normande
• Poulet Sauté Bressane
• Flamiche
• Tarte Tatin

Course Participants will develop awareness of health and safety aspects in relation to the preparation of food, food and safety awareness, practical knife skills, stove control and whilst learning logical and coherent methods for producing interesting classical French Dishes.

You are likely to prepare and cook starters, main courses and sweets. The selection of foods used to produce these French dishes will vary from those that are used on a daily basis to those that are described as specialist products. Meat, fish, vegetables, sauces, fruit, nuts and pulses are likely to find their way into the dishes that you will have fun creating.