Training modules

The Ceproc School of Culinary Arts benefits from a diversity of significant international experience. Every year, the School trains thousands of students and chefs from all over the world. 

Whether it’s a short or long-term diploma program, recognized at the professional level, or a basic or advanced training course on specific culinary techniques, our program offerings are diverse, flexible and easily adaptable to specific demands.

Beginner, intermediate or and advanced levels, any participant can move freely within the independent units, opting for the courses which correspond to his/her skill level.

Catering

Catering Basics / Beginner Level
• Module 1: Stocks • Module 2: Pastry Doughs •  Module 3: Cold Appetizers or Garde-Manger • Module 4: Pastry-based Hot Appetizers •  Study and Discovery Week

Catering Basics / Intermediate Level
• Module 5: Sauces and Mixtures (appareils) • Module 6: Pre-prepared Dishes for Regeneration • Module 7: Basic Desserts • Module 8: Cooling, Packaging, and Presentation • Internship

Catering Basics / Advanced Level
• Module 9: The Art of Transforming Poultry • Module 10: The Art of Transforming Fish • Module 11: Techniques and Uses of Gelatinous Stocks, Jus, and Bouillons • Module 12: Terrines, Galantines, Ballotines, and Pâté Baked in a Pastry Crust • Internship

Length 
5 days (35 hours)

Price
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Cooking

Cooking Basics / Beginner Level
• Module 1: The Basics of Cooking • Module 2: The Basic Cooking Modes • Module 3: Stocks and Sauces • Module 4: Basic Pastry Techniques for the Savory Kitchen • Study and Discovery Week

Cooking Basics / Intermediate Level
• Module 5: Animal Products • Module 6: Cooking Meat and Fish with Vegetables • Module 7: Stocks • Module 8: Basic Pastry Techniques for the Savory Kitchen • Internship

Cooking Basics / Advanced Level 
• Module 9: Mastery of Preliminary Preparation • Module 10: Technical Cooking Methods • Module 11: Sauces • Module 12: Pastry Techniques for the Savory Kitchen • Internship
Length 
5 days (35 hours)

Price
Ask for a quote

Charcuterie

Charcuterie Basics / Beginner Level
• Module 1: Reception of Goods and Organization of the Work Station • Module 2: The Art of Working with Pork • Module 3: The Art of Working with Poultry • Module 4: The Art of Working with Fish • Study and Discovery Week

Charcuterie Basics / Intermediate Level
• Module 5: Techniques and Uses of Gelatinous Stocks, Jus, and Bouillons • Module 6: Emulsified Products and their Uses (Step 1) • Module 7: Emulsified Products and their Uses (Step 2) • Module 8: The Art of Using Casings • Internship

Charcuterie Basics / Advanced Level
• Module 9: Charcuterie from Variety Meats • Module 10: Fine Charcuterie • Module 11: Preserving in Fat (confits) • Module 12: Charcuterie Products from Curing, Brining, and Smoking • Internship

Length 
5 days (35 hours)

Price
Ask for a quote

Pastry

Pastry Basics / Beginner Level 
• Module 1: Pastry for Complete Beginners • Module 2: Introduction to Pastry Dough Production (Step 1) • Module 3: Introduction to Pastry Dough Production (Step 2) • Module 4: Beginner’s Guide to Ice Cream, Confectionery, and Chocolate • Study and Discovery Week

Pastry Basics / Intermediate Level 
• Module 5: The Classics of French Pastry (Step 1) • Module 6: The Classics of French Pastry (Step 2) • Module 7: The Classics of French Pastry (Step 3) • Module 8: Petits Fours • Internship

Pastry Basics / Advanced Level 
• Module 9: Confectionery • Module 10: Chocolate • Module 11: Churned Ice Preparations • Module 12: Croquembouche • Internship

Length 
5 days (35 hours)

Price
Ask for a quote

Baking

Baking Basics / Beginner Level, p. 24 
• Module 1: The Art of Kneading Dough • Module 2: Fermentation Methods • Module 3: Techniques for Retarding Dough • Module 4: Shaping the Dough and the Art of Baking • Study and Discovery Week

Baking Basics / Intermediate Level, p. 25 
• Module 5: Traditional Bread and Baguettes • Module 6: Multi-grain Wheat Breads • Module 7: Specialty Breads • Module 8: Best-selling French Breads • Internship

Viennoiserie Techniques (All Levels)
• Module 9: Yeast-leavened Doughs (Step 1) • Module 10: Yeast-leavened Doughs (Step 2) • Module 11: Leavened Puff Pastry (Step 1) • Module 12: Leavened Puff Pastry (Step 2) • Internship

Length 
5 days (35 hours)

Price
Ask for a quote

For further information, please contact

Vasile TOMOIAGA
Tél. 33 (0)6 20 52 13 76 
Email. vtomoiaga@ceproc.com