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Intermediate Advanced
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Day 1
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Further
knife skills
Breads
Broths, purees, consommés
Poultry - guinea fowl, poussin, pigeon
Fondant potatoes
Cold soufflés and bavarois
Sample dishes –
Pot-roasted guinea fowl with root vegetables
and barley broth oufflé Milanaise, raspberry
mousse
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Day 2
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Further
stocks – lamb, game, shellfish
Home curing – gravadlax, salmon tartare,
spiced beef
Eggs – soufflés, quails eggs,
omelettes, pancakes
Pastry – short-crust, puff pastry, sweet
pastry
Beef
Hot puddings
Sample dishes –
Beef Wellington with madeira jus
Hot apple Charlotte, calvados coulis
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Day 3
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Hot
sauces – emulsions, reductions, sabayon
Wild mushrooms & truffles
Rice – carnaroli, wild, camargue
Pasta
Duck
Chocolate – tart, mousse, truffles, sauce
Sample dishes –
Breast of duck and confit ravioli with red
wine & balsamic jus
Dark chocolate tart, white chocolate sauce
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Day 4
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Cold
sauces – mayonnaise, salsa verde, salsas,
vinaigrette
Patés and rillettes
Vegetables – roots, bulbs, salads
Venison
Rabbit
Ice creams, sorbets, parfaits
Sample dishes –
Braised venison casserole, roasted onions
and root vegetables infused with juniper
Lemon meringue ice cream
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Day 5
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Entertaining & canapés
Shellfish – scallops, oysters, mussels,
lobster, prawns
Fish – John Dory, monkfish, turbot, red
mullet
Presentation of certificates
Sample dishes –
Selection of canapés
Platters of fruits de mer
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