An introduction to French culinary terms and methods

Welcome to Our Premiere Course focused on the traditions of French cooking

We hope to introduce the culinary arts student to everyday French cooking and kitchen terms used in professional kitchens. We will help you gain an understanding of what is unique about French cooking
and what exactly defines it. You will learn about the many varied regions of France and how they relate
to the French cuisine. You will be introduced to the customs and traditions used in the classical French restaurant environment.

Course Topics will Include

Regions of France—the terroirs
     Main characteristics of each cuisine

An overview of French dishes
     French gastronomy, the relation of foods to culture

Understanding French wines
     Knowledge of Labeling Traditions
    Specific Wine regions
    Pairing wines and food

French menu items
      Sequence of Courses
     Cheeses
     French patisseries
     Traditional special occasion pastries vs. everyday baking

Pronunciation rules
   French culinary terms
    English terms of French origin
    Professional terms e.g; mise en place

Working under a  French chef
    Biographical sketches of the maîtres de cuisine
    Escoffier, La Varenne, Ducassé
    The French Kitchen