Through the « Cuisine & Horizon » programme, our chefs and experts impart their passion for the profession and reveal all their gourmet secrets. The programme combines culinary technique, a local-produce culture and an introduction to restaurant management.
A unique immersion in the life of an experienced professional to approve your life-changing choice of the restaurant world. A subtle mix of theoretical and real-world learning approaches.
This programme leads to a level IV professional qualification (NSF specialisation code 221) as a Chef, as registered in the Registre National de la Certification Professionnelle by the French Ministerial Decree of February 9th, 2024.
Jean Philippon
Head Chef & Instructor at Institut Lyfe
Chevalier de l'Ordre Mondial de l'Académie Culinaire de France
“The Cuisine & Horizon programme instils the key traditions and culture of our profession, reinforcing learner enthusiasm and developing competency.”
Duration: 8 weeks-293 hours
Dates: From May 13th to July 12th 2024
From September 23th to November 15th 2024
From October 21th to December 13th 2024
Number of participants: 8 to 10
Price: €9,450 including VAT-€7,875 excluding VAT
Expected outcomes
- Competency in basic cuisine and patisserie techniques
- Command of food safety and hygiene rules
- Awareness of the fundamentals of restaurant management
Target audience
This programme is designed for adults with a passion for the culinary arts, looking to achieve their career-change project by opening a guesthouse or restaurant, or starting a home-chef business.
Programme provided in French only.
Programme
Cuisine module
154 hours
- Theory component: specialist vocabulary, history of culinary arts, fundamentals of food and nutrition
- Responsible catering and the fundamentals of the culinary arts: food cutting and preparation, matching flavours, presentation, balance and harmony of colour on the plate
- Basic culinary techniques and practices: cutting vegetables, bases, gravies and bindings, eggs, soups and broths
- Meat and poultry: classification, cuts, preparation and presentation
- Fish and seafood: classification, cuts, preparation and presentation
Patisserie module
35 hours
- Patisserie techniques featuring the great classics
- Recipe essentials: choux pasty, cream desserts, ganache and tarts
- Adaptation of these recipes: following your own preferences and creativity
- Gourmet desserts presented in the plate and as petits fours: fondants, millefeuilles, rum baba, coconut rock cakes and croquembouche
Food safety and hygiene module
14 hours
Current French legislation assures clients that restaurants comply with the rules of food safety and hygiene.
With this module you’ll learn about:
- The main principles behind the regulations, and risk analysis
- Best hygiene practices in chain restaurants
Restaurant Management module
48 hours
A good chef is also a manager and an entrepreneur. For the longevity and viability of the business, it is essential to acquire an understanding of the legislation in force and a command of costs and ratios.
OPERATIONAL MANAGEMENT
- Defining your target and building your offer: positioning, food choices, à-la-carte and set menus
- Drawing up a provisional budget and monitoring your business: overview, turnover, controlling expenditure, maximising sales, and additional sales
- Legal status and obligations
RESTAURANT LICENCING
In cooperation with the Union des Métiers et des Industries de l’Hôtellerie – UMIH FORMATION.
Real-world situations
42 hours
- Workshops on flagship items of the culinary arts (wine, cheese, tea, coffee, etc.) to develop competency in enhancing your offer and adapting it to your target clientele
- You’ll learn to describe, promote, and sell your services
- You’ll apply your competencies in an operational situation, serving meals in the kitchen and at the table, at one of the restaurants of Institut Lyfe (formerly Institut Paul Bocuse)
Evaluation modalities
Different types of assessment are implemented throughout the training. Skills, behaviors, and acquired knowledge are continuously evaluated according to criteria-based grids.
Pedagogical objectives are assessed through practical simulations, technical tests, and case studies. Technical knowledge and product understanding are evaluated through written tests such as Multiple Choice Questionnaires (MCQs) and case studies.
Each training module is subject to a satisfaction questionnaire to be completed by the trainee.