French Culinary Heritage
Explore the foundations of French gastronomy in a five-day, 30-hour hands-on culinary course. Prepare 15 iconic dishes while developing practical skills in classical sauces, regional cuisine, meat and seafood cookery, vegetable techniques and traditional French pastry.
Description
French Culinary Heritage is an intensive, practice-oriented culinary training programme exploring the classical foundations of French gastronomy. Combining regional food traditions with chef demonstrations and guided professional kitchen practice, the course focuses on iconic dishes, structured sauce systems, ingredient quality and precision in preparation and presentation.
Over five training days, participants explore classical French culinary structure, regional identity, professional mise-en-place and the techniques of sautéing, braising, roasting, simmering and gratin preparation. Training covers sauce reduction and flavour balance, the use of butter, wine and aromatic vegetables, meat and seafood cookery, vegetable preparations, accurate doneness, portioning and French pastry. Three representative dishes are prepared each day, followed by tasting, technical feedback, sauce and texture analysis, and classical plating review.
The programme supports professional development through guided production and the exchange of good practices. It develops technical accuracy, flavour control, mise-en-place discipline, recipe standardisation and classical presentation skills for contemporary professional kitchens and gastronomy education.
MAIN TOPICS OF THE COURSE
•Classical French culinary structure, regional identity and professional mise-en-place.
•Sauce preparation, reduction, flavour balance and the role of butter, wine and aromatic vegetables.
•Classical cooking methods including sautéing, braising, roasting, simmering and gratin techniques.
•Technical control of meat, seafood and vegetable preparations, including texture and doneness.
•French pastry fundamentals, portioning, classical presentation and professional production assessment.
COURSE FEE AND PRACTICAL ARRANGEMENTS
The programme takes place from 12 to 16 April 2027 and comprises five training days and 30 instructional hours. The course fee is EUR 400 per participant, covering tuition and training materials. Ingredients and standard professional kitchen equipment required for practical sessions are provided. Participants must bring suitable professional kitchen clothing and non-slip footwear.
Accommodation and meal options, local transportation and the precise training venue will be communicated following registration and course confirmation. Assistance with accommodation arrangements and local organisational information is available. Optional local gastronomy or cultural activities may be offered according to the course schedule; any related transportation or entrance costs will be communicated in advance.
Eligible education and training professionals may use Erasmus+ mobility funding according to the rules and budget conditions of their approved projects. Participants should confirm eligible costs with their sending organisation.
TRAINING TEAM AND QUALITY STANDARDS
Training is delivered by experienced culinary professionals and trainers with expertise in classical French cuisine, international gastronomy, professional sauce preparation, meat and seafood cookery, vegetable techniques, French pastry, recipe standardisation, plating, vocational education and training (VET), and adult education. Practical sessions combine demonstrations, guided production, tasting and technical evaluation.
The programme follows Erasmus Quality Standards and principles of high-quality, inclusive and practice-oriented training. Clearly defined learning outcomes, professional kitchen practice, participant feedback, sensory evaluation and structured assessment support continuing professional development.
COURSE CONTACT
Official representative: Onur Arslan, Phone: +90 505 707 55 29
PROGRAM OF THE COURSE
French Culinary Heritage
Course Dates: 12–16 April 2027
Duration: 5 Training Days / 30 Instructional Hours
Daily Schedule: 10:00–17:00 | Training: 6 instructional hours per day, excluding breaks
Breaks: 15-minute coffee break and 45-minute lunch break daily
DAY 1: CLASSIC FRENCH STARTERS
10:00–10:30 | Welcome and introduction to classical French cuisine.
10:30–11:15 | Starter techniques, ingredient quality and mise-en-place.
11:15–12:15 | Practical Session: Soupe à l’Oignon
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Salade Niçoise
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Quiche Lorraine
16:15–17:00 | Tasting, plating and daily technical evaluation.
DAY 2: FRENCH SAUCE & MEAT TECHNIQUES
10:00–10:30 | Introduction to French meat cookery and sauce systems.
10:30–11:15 | Braising, reduction, seasoning and sauce-balance techniques.
11:15–12:15 | Practical Session: Steak Tartare
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Boeuf Bourguignon
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Gratin Dauphinois
16:15–17:00 | Sauce, texture and daily technical evaluation.
DAY 3: PROVENCE CUISINE
10:00–10:30 | Introduction to Provençal cuisine and Mediterranean influence.
10:30–11:15 | Seafood, vegetable and aromatic herb techniques.
11:15–12:15 | Practical Session: Ratatouille
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Bouillabaisse
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Tapenade
16:15–17:00 | Tasting, flavour balance and daily technical evaluation.
DAY 4: LYONNAISE & RUSTIC CUISINE
10:00–10:30 | Introduction to Lyonnaise and rustic French cuisine.
10:30–11:15 | Braising, wine-based cooking and purée techniques.
11:15–12:15 | Practical Session: Salade Lyonnaise
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Coq au Vin
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Pommes Purée
16:15–17:00 | Tasting, sauce review and daily technical evaluation.
DAY 5: FRENCH PASTRY FUNDAMENTALS
10:00–10:30 | Introduction to classical French pastry.
10:30–11:15 | Caramelisation, custard and chocolate techniques.
11:15–12:15 | Practical Session: Tarte Tatin
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Crème Brûlée
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Mousse au Chocolat
16:15–17:00 | Final tasting, overall practical assessment and certificate ceremony.
IMPORTANT NOTES
Participants must wear suitable professional kitchen clothing and non-slip footwear during practical sessions. All ingredients and standard training kitchen equipment required for the course are provided.
Optional local gastronomy or cultural activities may be organised according to the schedule; any additional transportation or entrance costs will be communicated in advance.
Total Programme Duration: 5 Days / 30 Instructional Hours.
Learning objectives
Participants will be able to:
- Explain the main characteristics of classical French gastronomy, its regional identities and professional culinary structure.
- Apply professional mise-en-place, ingredient assessment and kitchen production planning for French dishes.
- Prepare classical sauces and apply reduction, seasoning and flavour-balancing techniques.
- Demonstrate sautéing, braising, roasting, simmering, slow cooking and gratin preparation methods.
- Control texture, temperature, doneness and consistency in meat, seafood and vegetable preparations.
- Prepare 15 representative dishes across classical starters, meat and sauce systems, Provençal cuisine, Lyonnaise cookery and French pastry.
- Apply French pastry fundamentals, including caramelisation, custard techniques and chocolate preparations.
- Evaluate portioning, texture, flavour harmony, sauce consistency and classical plating through tasting and technical review.
- Transfer classical French culinary techniques and professional kitchen standards into gastronomy education and workplace practice.
Methodology & assessment
The course follows an intensive, practice-oriented methodology combining regional and technical introductions, comparative ingredient evaluation, professional mise-en-place planning, chef-led demonstrations and individual or team-based culinary production. Participants complete three guided culinary preparations per day in a professional kitchen environment. Training covers classical sauce systems, sautéing, braising, slow cooking, meat and seafood cookery, vegetable preparation, gratin techniques, pastry fundamentals, portioning and classical plating.
Assessment is continuous and practice-based. Daily tasting, trainer observation and technical reviews focus on flavour balance, sauce consistency, doneness, texture, accuracy, portioning and professional presentation. Trainers provide feedback throughout practical sessions, with a final tasting and overall practical evaluation on Day 5.
Certification details
Participants receive a Certificate of Participation and a Declaration of Attendance. A Europass Mobility document may also be provided where applicable.
Additional information
| Destination: | Turkey / Ankara |
| Language: | English |
| Target audience ISCED: | Upper secondary vocational education (ISCED 3), Post-secondary non-tertiary vocational education (ISCED 4), Tertiary education in gastronomy and culinary arts (ISCED 5–8) |
| Target audience type: | Gastronomy and culinary arts instructors. Professional chefs and restaurant professionals. Vocational Education and Training (VET) trainers in gastronomy and food production. Culinary arts students, gastronomy academics and chef trainers. Professionals interested in classical French cuisine, regional gastronomy, sauce systems and French pastry. |
| Learning time: | 5-day / 30-hour intensive training programme |
Upcoming sessions
Provider
