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French Cuisine: Secrets of the Chefs
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French Cuisine: Secrets of the Chefs This fundamental course, a prerequisite for the UBC Certificate in French Regional Cuisine, emphasizes the importance of French culinary terms in today’s cooking. Each culinary term refers to a special cooking technique; knowing them will help you to understand the art of fine cooking. Each week you learn culinary terms and implement the technique by preparing your own meal. From brunoise, julienne, sauté, glace de viande, confit, blanch and many other terms this course will enable you to
prepare cuisine like a chef. Course materials, a chef’s apron and five multi-course meals are included in the course fee. A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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