French

at school(s) in New York or delivered online/live/on-site/by e-learning

French
Course Format: Classroom
School/Trainer: Cactus USA [All Courses]
Training Center(s)/Venue(s): New York, San Francisco, San Diego, Boston, United States
Jobs & Resumes: New York, San Francisco, San Diego, Boston
Houses & Roommates: New York, San Francisco, San Diego, Boston

All of our courses are carefully structured and designed to cover a wide range of topic areas, grammatical structures and skills. A Cactus Foreign Language Course includes the following elements: Developing and improving your spoken language Building your communicative confidence so you can talk with native speakers. Developing your listening and comprehension skills to improve understand......

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This course will concentrate on the great French composers from three distinct historical periods: François Couperin and Jean-Philippe Rameau from the Baroque era; Hector Berlioz, Gabriel Fauré, Claude Debussy, and Maurice Ravel from the 19th century; and Olivier Messiaen and the group of composers known as “Les Six�from the modern era. French composers have always been on the cutting edge, re......

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How can you become a better cook? Besides having a good palate and lots of experience, it helps to have factual knowledge of ingredients, techniques and the ways they interact during cooking. But the application of science to cooking involves greater rewards than a list of reliable formulas and measurements. A scientific point of view can encourage cooks to rethink traditional techniques and as......

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Once the exclusive domain of avant garde chefs and high-tech trailblazers, these seemingly magical ingredients are one of today’s hottest culinary techniques—and this two-day Total ImmersionSM course for working chefs will give you the hydrocolloid know-how to utilize them in any type of dish. Gain a thorough understanding of hydrocolloids—including Xanthan, carrageen, alginate, gellan, pectin ......

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Through its uncanny ability to maintain food’s original appearance and texture without losing nutrients, sous-vide, or vacuum bag cooking is gaining ground in the most renowned restaurant kitchens. Our two-day Sous Vide Intensive program is designed to introduce working chefs to this technique and give them the advanced knowledge and skill they need to create unique, individual dishes fo......

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In the restaurant and hospitality business, knowing your way around a wine cellar can really impact profits. Which is why our Fundamentals of Wine class will give you a significant advantage in the marketplace. This refreshing course takes the snobbery and mystery out of tasting and selling fine wine. Our wine faculty has taught thousands to understand wine through experiential learning, and &q......

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