Culinary Arts in French Cuisine

France has a long and varied history on French cuisine. In many ways, an understanding of the culture of French cuisine and recipes are an understanding of France itself. This course is designed for people who have passion on French cuisine (food & cooking) and to cook for your friends, family or to become a Chef.


This course is an introduction to classic French culinary techniques. Students begin to build or refine their culinary skills with the important techniques and the basic pastry techniques.

  • History and Evolution of French Cuisine
  • Instruction on Safety & Hygiene
  • Professional Knife Handling
  • Preparing Stocks & Sauces
  • Organization
  • French Culinary Terms and Definitions

This level uses all the basic techniques acquired in the previous level, students focus on principles and techniques.

  • Food Presentation
  • Product Origins
  • Advanced Technical cuts
  • Seasonings
  • Flavor Appreciation
  • The importance of color, taste, and texture combinations
  • Use of fine ingredients

This level uses all the techniques acquired in the 2 preceding levels, introduction to fine ingredients, students learning the new techniques, managing and organizing your preparations, creation, development of taste sensitive.

  • Food Presentation
  • Product Origins
  • Flavor Appreciation
  • Use of foie gras, truffles, seafood, and delicate French meats
  • Baking bread and fine pastries


Completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from the classically trained Master Chef Rene.

Tuition fees: Starts from HK$35,000 (Each level)

Including all ingredients and uniform

For all 3 levels paid at once - Tuition fees: HK$90,000

For enquiry, please contact Chef Rene

Teach in small group. Seats are limited.