Our school Lenôtre Quai Henri IV is open, in the strictest respect of health and safety measures

Our other certification programs 

Certification

Making cooked delicatessen items

 

This certification program is aimed at cooking professionals seeking to widen their skill sets focusing on home-made cooked delicatessen items. Professionals can come from different backgrounds: delicatessen butchers (in specialized stores or open-air markets), traditional delicatessen specialists, professional cooks and restaurateurs.

The aim of this certification program is to ensure the fundamental skills for making traditional delicatessen items.  In sharing best practice in production and manufacture of deli products, the program enables future certified professionals to confirm their legitimacy as artisans and widen their professional prospects.

Certification
Design and production
of chocolate products

 

This certification program is aimed at restaurant professionals seeking to widen their skill sets focusing on making chocolate products.

The aim of this certification program is to provide the fundamental skills for making chocolate products.

The “Design and production of chocolate products” certification program addresses the pastry and restaurant sector demand by providing artisans with additional skills in techniques for making chocolate desserts and thereby raise the level of their product range.

Certification
Vacuum cooking

 

This certification program is aimed at cooking professionals seeking to widen their skill sets focusing on vacuum cooking.

Professionals can come from different backgrounds: delicatessen specialists (in specialized stores or open-air markets), traditional delicatessen butchers, professional cooks and restaurateurs.

The aim of this certification program is to provide the fundamental skills for preparing and producing vacuum cooking foods.

In sharing best practice in preparing and cooking using vacuum techniques, the program enables future certified professionals to confirm their legitimacy as artisans and widen their professional prospects.

Certification
Design and production
of savoury items for cocktail buffets

 

The “Design and production of savoury items for cocktail buffets” certification program is aimed at professionals (cookers, restaurateurs, caterers, etc.) seeking expertise to address and fulfil requests from their customers for designing and producing high-end savoury buffet items.

The aim of this certification program is to provide certified individuals with specific skills in the design and production of high-end savoury buffets. The program offers certified individuals the opportunity of expanding their field of fine cuisine expertise, to develop within a culinary company and/or to set up on their own by acquiring or creating a catering-restaurant company.

Certification
Design and production
of baking and pastry products

 

The “Design and production of bakery and pastry products” certification program is aimed at professionals (bakers, pastry makers, cooks, restaurateurs, caterers) wishing to update and develop additional expertise. The acquisition of new kneading, fermentation and flaking techniques to adapt tradition to today’s preferences is a vital factor in standing out from the competition. As are a thorough understanding of pastry-making, optimization of pastry shaping gestures, ensuring the right baking and addressing consumers’ expectations in choosing raw materials and their recipes.

The aim of this certification program is to provide certified individuals with the requisite skills to produce a wide range of high-quality baking and pastry products.