Cooking bases Certification

The cuisine basics training course of Lenôtre Culinary Arts School is intended for adults wishing to be trained, deepen their knowledge or change the career:

  • Amateurs and enthusiasts wishing to reorient their career
  • Young professionals
  • Professionals who have left the profession for a more or less long period


Considering the intensity of this program, it is essential that each candidate is truly motivated by the cooking and gastronomy professions in general.


This training corresponds to skill block no. 2 of the Cuisine Professional Title, registered in the National Directory of Professional Certifications. As such, it therefore allows you to prove all the skills necessary for this occupation (RNCP34978, published in the Official Bulletin of 14/10/2020).

Discover it in detail here

The objective


Access to basic professional knowledge in French cuisine, in 6 weeks. Lenôtre School passes on to you the basic gestures and essential techniques in the kitchen.

The pre-requisites


Preliminary requirements to be eligible for this course:


  • Aged 18 or over
  • Minimum proficiency in French (level B1)
  • Know the basics of hygiene and safety in a preparation food environment
  • Minimum basic knowledge in elementary reasoning (arithmetic and logic)
  • A desire to enter the professional sector of food trades

Our strengths



  • 6 weeks of intensive training
  • Classes limited to 12 participants
  • 100% success rate






The objective of this module is to allow students to learn the basics of cuisine and to master the realization of the fundamentals.

Practical lessons:

  • Make basic recipes: sauces, vinaigrettes, mayonnaises, stocks…
  • Make basic starters: soups, quiches, salads…
  • Make fish and seafood dishes: moules marinières, whiting à l’anglaise, sole bonne-femme…
  • Make meat dishes: roast poultry, sautéed veal, beef stew, braised meat, grilled meat…
  • Make vegetable side dishes to compliment the main dish
  • Make classic desserts: fruit tarts, filled choux pastry, puff pastry, moka, bavarois…
  • Manage and organize their work (teamwork, management and control of their production and stocks, compliance with manufacturing procedures and methods, conservation, etc.)
  • Assessment of progress

The Theory





Raw material and culinary theory

  • Hygiene and safety standards (both food and work environment) in compliance with environmental standards. Packaging, labelling, storage and preservation of basic, finished and partially-finished products according to the HACCP.
  • Tools used in cooking (utensils, large and small equipment). Organization, storage and cleaning of work surfaces, and the kitchen laboratory.
  • Daily stock control and storage of incoming dry goods and fresh ingredients (observation of the cold chain), cold rooms and freezers.
  • Awareness of the importance of a technical information sheet to rationalize the production and optimize the quality of the recipes.
  • Writing and creating a technical recipe sheet.
  • Selection of the quality of ingredients and raw materials for the recipes being created.

Practical information



Equipment and materials


The school will give every student his own set of utensils (knives, whisk, rolling pin,…) at the beginning of the training program. This set of utensils will be useful during your training, but also during your whole career.

Every student will also receive a mandatory professional uniform, that will include:

2 white professional jackets with the Ecole Lenôtre signature

2 professional trousers 1 pair of safety shoes

Usual timetable

Monday to Thursday: 8:00 a.m. to 5:30 p.m. Friday: 8:00 a.m. to 3:00 p.m.

Every day, breakfast is served half an hour before the beginning of the training session.

The lunch is served from 12:00 to 12:45 pm.

This timetable may vary sometime according to the civil calendar or for some specific themes. We recommend to have a look on the hour timetable available on the begining of the training.


The Ecole Lenôtre will send you a list of useful addresses to help you to find a room, a studio or a flat to rent.

Registration and fees details


Training price list


Rate for 6 weeks of intensive training: 8.100 € H.T (9.720 € TTC)




Validation of Acquired Experience


Possibility of accessing the training via the VAE (Validation of Acquired Experience)

To access our training via the VAE, a VAE file must be completed to demonstrate your pastry experience. Each certificate is accessible via VAE. Following the assessment of the registration folder, the VAE candidate will be offered a training program corresponding best to his level and expectations. The minimum required to validate the title Chef Ecole Lenôtre is the achievement and success during the examination weeks of each of the 3 certificates and according to the techniques of the Ecole Lenôtre.



Registration terms


Given the limited number of seats in each session (12 maximum), we advise you to register at least 3 months before the starting date of your course.

  • Registration folder
  • The application for registration must include of all the following documents : Completed registration application form
  • Copy of an official government identity card
  • Curriculum Vitae
  • Cover letter

After receiving these documents, we will organize an in-person or Skype interview to assess your motivation and assess the necessary prerequisites to start the training.



Next training sessions

  • October, 19th 2022
  • February, 27th 2023
  • April, 11th 2023

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École Lenôtre provides intensive training allowing everyone to quickly access the professions of cooking and pastry.

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