Michelin Starred Chef Course

Course

In London

Price on request

Description

  • Type

    Course

  • Level

    Intermediate

  • Location

    London

  • Class hours

    300h

  • Duration

    3 Months

  • Start date

    June

300 hours

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

London
See map
57-61 Mortimer Street, W1W 8HS

Start date

JuneEnrolment now open

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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

Advanced Training 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
Live Training (225 hours)

Stock, sauces and soups

Pastas
  • fresh pastas and dried pastas
  • production
  • storage and recipes
Vegetables
  • vegetables
  • potatoes
  • grains and legumes
Meat part 1
  • 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...)
Meat part 2: bases and broths of white and red meats, storage and recipes

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...)
Fish part 2: fish broths and shellfish bisque, storage and recipes

Garde manger
  • salad dressings and salads
  • hors d’oeuvre and appetizers
  • charcuterie and garde manger
Baking and pastry
  • baking mise en place
  • breads
  • pastry dough and batters
  • custard, creams and mousses
  • fillings, frosting and dessert sauces
  • plated desserts

Michelin Starred Chef Course

Price on request