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French Cuisine - Fundamentals
Campus
ITE College Central
ITE College West
Course type
Short Courses
Industry
Food Services
Learn the skills and techniques to prepare classical French dishes. This course covers everything from appetisers to main courses.
Course duration: 8 hours
What you'll learn
Identify ingredients and preparation techniques for basic French stocks and sauces, including Brown Stock (demo), White Chicken Stock, Tomato Sauce, Béchamel, Velouté and Hollandaise (demo)
Describe methods for preparing and presenting French sauces and dishes
Prepare Pan-Fried Chicken Breast with seasonal vegetables, crushed potatoes and White Wine Velouté (participants may choose to omit white wine)
*Dishes may be subjected to changes
Entry requirements
Nil
Fees
Fee for this course can be paid using SkillsFuture Credits.
STEP* will be used to administer all ITE Continuing Education & Training (CET) courses. For first-time users of STEP, please register and sign in here (opens in new tab).
*STEP – Skills Training & Enhancement Portal, the new one-stop learning portal to manage all courses and learning needs across the 5 polytechnics and ITE.
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