Our Advanced French Cooking course explores classic French haute cuisine by combining time-tested techniques with traditional French ingredients. Study classic flavour combinations by learning advanced recipes that involve multiple sauces, stuffings, side dishes and more. Learn the highly refined techniques that define French cuisine then practice making traditional dishes such as paupiettes de veau, crépinettes de porc, stuffed sole, lobster vol-au-vent and much more.
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
You will have the most success in this course if you have completed at least three courses from the Culinary Arts Program before you start this course.
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts