Michelin Starred Chef Course
Course
In London
Description
-
Type
Course
-
Level
Intermediate
-
Location
London
-
Class hours
300h
-
Duration
3 Months
-
Start date
June
This course is dedicated to working professionals that want to boost their careers.
Chefs who are already working in the business know just how important it is to gain experience within a Michelin Starred kitchen, and that it can also help improve their skills, knowledge and earning potential. After training in our development kitchen, we give students the opportunity to enter any of the kitchens of our Michelin Starred partners.
Here, during the 225 hours of live training, they will broaden their culinary imagination and gain the necessary experience, which will help students enhance their desire to be as successful as they possibly can be.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Chef
- Cooking
- Baking
- Pastry
- Fabrication
- Techniques
- Cooking Techniques
- Culinary Arts
- Molecular cuisine
- Baking and pastry
- Restaurant cooking
- Contemporary
- Michelin Starred Chef Course
- Chef Course
Course programme
- Professional kitchen introduction
- Ingredients and techniques of fabrication
- Advanced cooking techniques
- Contemporary topics in Culinary Arts
- Introduction to molecular cuisine
- Baking and pastry advanced techniques
- Contemporary restaurant cooking
- Contemporary restaurant service
- Meat, poultry and game
- Fish and shellfish
- Sauce and soups
- Presentation skills
Stock, sauces and soups
Pastas
- fresh pastas and dried pastas
- production
- storage and recipes
- vegetables
- potatoes
- grains and legumes
- classification and cleaning, white and red meats, storage and cooking
- techniques
- grilling, broiling and roasting
- sauteing, pan frying and deep frying
- steaming and submersion cooking
- braising and stewing
- alternative cooking techniques (sous vide...)
Fish part 1
- classification, cleaning, white fish and shellfish, storage and cooking techniques
- sauteing, pan frying and deep frying
- steaming and submersion cooking
- braising and stewing
- alternative cooking techniques (sous vide...)
Garde manger
- salad dressings and salads
- hors d’oeuvre and appetizers
- charcuterie and garde manger
- baking mise en place
- breads
- pastry dough and batters
- custard, creams and mousses
- fillings, frosting and dessert sauces
- plated desserts
Michelin Starred Chef Course