Knife skills are usually taught in basic French cooking classes
Many culinary institutes offer French cooking classes for both student chefs and food enthusiasts. Non-professional classes are usually conducted in a relaxed atmosphere in which students of all skill levels can participate together to learn prepare a few simple dishes. However, certificate program classes are generally categorized into six levels according to their degree of sophistication and difficulty. The first two levels teach students the core principles of French cuisine and the more advanced levels prepare them for working in a real restaurant environment.
Level One
In level-one classes, students learn about the most fundamental culinary techniques, including knife skills, food safety, ingredient identification and food preservation. They are not required to perform much cooking but learn prepare simple things, such as soups, salad dressings and sauces. Some easy French classics taught at this level may include escargot bourguignon, duck confit and ratatouille.
Level Two
At this level, students continue expanding their knowledge of French cooking techniques, cheese-making and pastry baking. They are encouraged to use their creativity and critical thinking skills for menu planning and food plating, exploring how composition, garnishes, sauces and color contribute to the aesthetic aspect of a dish. The dishes prepared at this level tend to be slightly more technical and refined than level one, and may include dessert souffl s, vegetable risotto and foie de veau, which is saut ed calf's liver.
Level Three
Level three introduces students to the French culinary brigade, a system of kitchen organization widely adopted by fine-dining restaurants throughout the world. Students take turns performing each position including butcher, baker, grill cook, saucier, entremetier (vegetable cook), poissonier (fish cook) and garde manger (cold appetizer and soup cook). Students' work is evaluated by both their instructors and peers.
Level Four
Level-four classes help sharpen students' skills in kitchen organization and time management. They will have opportunities to cater food for a large party, arrange buffet meals and learn manage a budget. In addition, students are required to prepare complex dishes, such as foie gras terrine (goose liver meatloaf) and confit d'oie ou de canard (preserved duck).
Level Five and Six
Levels five and six offer advanced training, allowing students to leave the classroom and exercise skills in a real-world setting, under an instructor's close supervision. Once again, they rotate through every station on the cooking line, as they practiced in level-three classes. When students reach level six, they not only perform in a professional setting but also have the opportunity to receive criticism from a panel of French culinary experts.
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