The training program “Cuisine Fundamentals” at Lenôtre School is designed for adults who are looking to learn or transition into the culinary field.
- Hobbyists and enthusiasts looking to switch careers
- Young professionals
- Professionals who left the trade for a while
UNIQUE PEDAGOGY
The objective:
Access to the fundamental knowledge of French cuisine, during 6 weeks : the Ecole Lenôtre will provide you with basic methods and essential techniques in cuisine making.
Our strengths
- 6 weeks of intensive training
- Class size limited to 12 participants
- 100% success rate
The prerequisites to be eligible for this training are:
- To be aged 18 years or older
- To have a minimum level in English or French (level B1)
- To have basic knowledge of basic reasoning (calculations and logic)
- Each candidate needs to be genuinely motivated by careers in cooking or gastronomy in general.
The practical courses over 6 weeks:
- Preparing basic recipes: sauces, dressings, mayonnaises, stocks…
- Preparing basic starters: soups, quiches, salads…
- Preparing fish dishes: marinated mussels, English-style whiting, sole bonne-femme…
- Preparing meat dishes: roast poultry, veal sauté, beef stew, blanquette, grilled meat…
- Preparing vegetable garnishes that complement the main ingredient served
- Preparing classic desserts: fruit pies, filled pastries, puff pastry, mocha, Bavarian cream…
- Managing and organizing one’s work (teamwork, production and stock control, adherence to manufacturing procedures and methods, preservation…)
- Assessing acquired skills.
Price of the training
Price for 6 weeks of intensive training: 8 381 € excluding taxes (10 057.20€ including taxes)
Considering the limited number of spots available in each session (maximum of 12), we recommend registering at least 3 months prior to the start date.
¹ In case of exam non-validation, the student will have to attend a makeup week (€500 excluding taxes to €600 excluding taxes)
Validation of Prior Learning (VAE)
Possibility to access the training through Validation of Prior Learning (VAE).
To access our VAE training, a VAE application file must be completed to attest to your cooking experience.
Duration of the training
- Total duration of the training: 240 hours, including 40 hours of evaluation.
Upcoming start dates
Does this training align with your goals? Register for one of our upcoming start dates:
- September 4, 2023.
Number of participants in the March 2022 session: Essential Cook Module – 6 people.
In the March 2022 session, the success rate of our students in the Cuisine diploma was 100%.
Through your Personal Training Account
- https://travail-emploi.gouv.fr/formation-professionnelle/droit-a-la-formation-et-orientation-professionnelle/compte-personnel-formation
- The Personal Training Account (CPF) allows any active person, from the moment they enter the job market until they retire, to acquire training rights that can be used throughout their professional life.
- The Personal Training Account (CPF) is available to all individuals aged 16 and above.
Through the Skills Development Plan
- The skills development plan lists all the training actions implemented by the employer for their employees.
- Feel free to inquire with your human resources department.
Through Individual Training Assistance (AIF)
- https://www.pole-emploi.fr/candidat/en-formation/mes-aides-financieres/laide-individuelle-a-la-formatio.html
- The AIF is financial assistance for your training, aimed at job seekers registered with Pôle emploi and individuals in professional reclassification programs such as the Contrat de Reclassement Professionnel (CRP), Contrat de Transition Professionnelle (CTP), or Contrat de Sécurisation Professionnelle (CSP).
- Feel free to consult your Pôle emploi advisor. They will assess the request in line with your Employment Return Project.
Regional Council Aid: AIRE transition pro
- Regional Individual Aid towards Employment AIRE | Région Île-de-France (iledefrance.fr)
- The AIRE aid is intended for job seekers in the Île-de-France region who are registered with Pôle emploi and hold a valid attestation issued by Pôle emploi dated less than 3 months before the start of the training.
- Please specify your request to us in order to carry out the necessary steps together on the regional platform mesdemarches.iledefrance.fr
Typical Course Schedule
- Monday from 8:00 AM to 5:30 PM
- Tuesday from 8:00 AM to 5:30 PM
- Wednesday from 8:00 AM to 5:30 PM
- Thursday from 8:00 AM to 5:30 PM
- Friday from 8:00 AM to 3:00 PM.
Every day, a welcome coffee is provided 30 minutes before the start of the course. Lunch is scheduled from 12:00 PM to 12:45 PM.
Breakfast and lunch are provided on training days.
The above schedule may vary depending on the course themes and the civil calendar.
It is recommended to consult the available schedule at the beginning of the training.
Accessibility for People with Disabilities:
The training programs and internships offered by Lenôtre School are accessible to individuals with disabilities or health issues. We encourage you to mention it during your registration request. You will be contacted by the disability coordinator to discuss any necessary accommodations to ensure your stay with us goes smoothly. Upon your arrival, you will receive personalized support to facilitate your integration.
Our disability coordinator: Guillaume Galy – +33 1 86 93 04 00
Accommodation
Lenôtre School can provide you with a list of useful addresses to find a rented room, studio, or apartment.
Dreaming of opening your own restaurant?
A comprehensive journey!
Lenôtre School offers two mandatory courses in addition to the Becoming a Chef program for opening your restaurant: the HACCP training to learn hygiene best practices adapted to your future activities and the Exploitation Permit training.
A COOKING SCHOOL NEAR PARIS
Accessible, modern, and welcoming premises
Since April 5, 2021, Lenôtre School is located in brand-new premises in Rungis (94), near Paris, just a stone’s throw away from one of the largest gourmet supplier markets. The school provides a pleasant living environment, easily accessible through various transportation options, and equipped with state-of-the-art equipment for optimal quality education.
OUR RECOGNITIONS :
