• Introduction to the Professional Kitchen Initiation and immersion in the work environment of a professional kitchen including hygiene and safety best practices • French Regional Cuisine Spotlight on 8 French regions with wine and food pairing, culinary culture, and a convivial regional meal • French Pastry : The basics of French pastry and desserts • Fundamental Techniques : Knife Skills - Stocks & Soups - Hot and Cold Appetizers - Fish - Poultry - Meats - Garnishes / Vegetables - Classic and contemporary techniques and plating • Special Features Immersion in the training restaurant, Wine appreciation, Guest Chef sessions, French language course (beginner to advanced beginner), visit to the Rungis wholesale market, professional excursions, conferences.