Recipe development and professional cuisine-making :

• Develop recipes based on nutritional balance criteria considering the fundamental principles of dietetics and the impact of cooking on health.
• Create specific recipes (allergies, intolerances, diabetes, etc.) to meet health constraints or religious requirements.
• Stay updated on culinary trends and world cuisines to enhance creativity by interpreting existing recipes and imagining new ones.
• Assemble components of a menu or a menu card (appetizers, main courses, desserts) to offer coherent and varied culinary options that cater to a wide range of consumers.
• Design unique dishes to showcase artistic signature and highlight culinary sensitivity.
• Create an attractive menu or menu card based on presentation rules to make it understandable to customers.
• Write technical sheets for each recipe, including ingredients, quantities, steps, techniques, and costs, to capitalize on knowledge and organize implementation.

Preparing the culinary production :

• Maintain clean and operational work areas and equipment to ensure compliance with hygiene and safety regulations.
• Determine the ideal production location and associated requirements based on the operation rules of hot and cold connections.
• Estimate the needs (products, resources, equipment) required for a culinary project to organize orders in line with economic constraints (meal prices, etc.).
• Develop and implement a production plan to ensure the proper scheduling of tasks for each participant.
• Systematically verify the quality, quantity, and availability of ingredients to anticipate and manage contingencies.
• Determine the work pace based on the required services in coordination with the brigade and the head chef to optimize production.
• Prepare raw materials using cutting, peeling, lifting, larding, trussing, and carving techniques before transformation and cooking.
• Determine the most relevant types and methods of cooking (temperature conditions and durations, equipment, context) to execute planned recipes.
• Apply appropriate techniques and skills to create classic sauces, stocks, dishes, and desserts.
• Prepare vegetable accompaniments and garnishes to complement the main dishes.
• Create combinations of spices, herbs, and condiments to enhance aromas and flavors by leveraging contrasts between ingredients.
• Plate dishes by playing with colors, shapes, volumes, and using appropriate containers and accessories (piping bags, molds, brushes, etc.) to showcase preparations.

Management of the professional chef’s activity :

• Implement HACCP method and principles to prevent potential hazards related to food handling.
• Ensure traceability and proper storage of products based on packaging, freezing, and labeling processes to comply with regulations.
• Regularly assess personal food safety level to comply with hygiene regulations.
• Optimize the purchase and storage of processed and unprocessed products to minimize costs.
• Manage ingredient inventory (order preparation, product reception and inspection) to ensure supply needs considering storage capacity.
• Maintain relationships with product suppliers to ensure a reliable supply and benefit from promotional offers.
• Calculate costs for different culinary productions to determine selling prices.
• Manage schedule and use activity management procedures and techniques for effective monitoring.
• Maintain and track regulatory administrative documents to comply with sanitary control procedures.

How to finance your training?

The prerequisites to be eligible for this training

The access to the preparation of the Cuisine Diploma is open by right to any (e) holder of a diploma or title of level attesting to a level 3 with a strong motivation for the professions of the kitchen, catering.

Other possible levels after study of the file and professional project. This registration will be validated by an individual interview.

Eligibility

• After an initial training course
• Under an apprenticeship contract
• After a course of continuous training
• Under a professionalization contract
• In free application
• By Validation of Prior Learning (VPL)

Usual Course Schedule

Typical Class Schedule:

• Monday to Thursday from 8am to 5:30pm
• Friday from 8am to 3pm

Every day, a welcome coffee is offered 1/2 hour before the start of the course.

The above times may vary depending on the course theme and calendar.

It is recommended to consult the schedule available at the beginning of the training.

Accessibility for Disabilities

The training programs and courses offered by Lenôtre School are accessible to people with disabilities or health issues. We encourage you to mention it during your registration request. You will be contacted by the disability coordinator to discuss any necessary accommodations to ensure your stay with us goes smoothly. Upon your arrival, you will receive personalized support to facilitate your integration.
Our disability coordinator: Guillaume Galy – +33 1 86 93 04 00

Accommodation

Lenôtre School can provide you with a list of useful contacts to find a rented room, studio, or apartment