French cooking doesn’t need a white tablecloth or silver service to impress. This course cuts through the noise and takes you straight into its classical essentials: soups, sauces, meats, fish, and vegetables. With each module, you’ll learn how French cuisine relies on technique, balance, and tradition to create rich, structured meals.
You’ll explore gravies and soups that form the base of countless dishes, build flavour through sauces, and then dive into meats, poultry, and game—before balancing it all out with vegetable-based preparations. This isn’t just about fancy plating; it’s about understanding the logic and history behind the world’s most referenced cuisine.
Learning Outcomes:
- Identify traditional French soups, gravies and preparation methods.
- Understand base sauces and how they influence French recipes.
- Recognise cuts and cooking styles for meats and game.
- Explore classical methods used in French poultry dishes.
- Study vegetable and fish preparation in French cuisine.
- Connect flavour profiles across multiple course types.
Who is this Course For:
- Chefs exploring classical European culinary traditions.
- Culinary learners building a foundation in French cuisine.
- Home cooks experimenting with structured meal design.
- Restaurant staff expanding fine dining menu knowledge.
- Food enthusiasts studying cultural influences in cuisine.
- Bloggers writing about European cooking styles.
- Recipe testers working with French meal plans.
- Caterers designing diverse European-inspired menus.
Career Path:
- French Cuisine Chef – £32,000/year
- Sous Chef – £30,000/year
- Kitchen Assistant (French Cuisine) – £22,000/year
- Food Blogger (French Cuisine Focus) – £28,000/year
- Catering Planner – £31,000/year
- Cookery Tutor (French Cuisine) – £33,000/year
