CONTINENTAL CUISINE

Learn Restaurant-Style Continental Cuisine

Understand French Food philosophies, Learn from Basic to Advance level

A gastronomic journey around Italy – all you wanted to know about carbonara, pesto, parmigiana and so much more!

What you'll learn

  • will be able to cook authentic  French & Italian recipes in their own kitchen
  • cook much loved recipes like ravioli, pizza, and pesto from scratch
  • You will master the intricacies of many Italian ingredients, their uses, and substitutes
  • You will be able to confidently experiment and create your own Italian dishes!

Culinary Arts level - 1

Learn Basics of french cuisine

Culinary Arts Level 2 French

Learn to make french entremet main course dessert

Italian Cuisine

Learn to make delicious Italian cuisine like pasta, pizzas etc

Continental Cusine Courses

Class 1: Theory: Introduction, Kitchen Foundation Module, Hygiene & Safety

Class 2: Theory: Agents of Food Poisoning, Food Safety, Hygiene Professional & Personal

Class 3: Practical: Handling of Knife, Basic Cutting Techniques, Different Cuts of Vegetables

Class 4: Practical: Different Cuts of Vegetables

Class 5: Practical: Sandwich Bread, Mayonnaise, Coleslaw, Pommes Frites

Class 6: Practical: De-boning of Chicken, Chicken Stock

Class 7: Practical: Potage Paysanne, Blanching of Tomatoes, Tomato Concasse

Class 8: Practical: Mayonnaise, Salad a la Russe, Oeuf a la Russe, Bechamel Sauce, Crème d’Epinard

Class 9: Practical: Potage St. Germaine, Chicken Veloute Sauce, Fricasse de Poulet, Pommes de terre Parsilles

Class 10: Practical: Home Made Pasta Dough, Tomato Concasse, Four Season Pizza

Class 11: Practical: Home Made Pasta Dough, Penne in White Sauce Spaghetti Aglio Olio, Fettuccine Alfredo

Class 12: Practical: Revision

Fee:  20,000/-

  •  Full payment to be made at the time of admission.
  •  The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  •  Dishes may be changed or deleted at the discretion of the chef.
  •  The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.

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Class 1: Omelettes Preparation, Pomme de Terre Hachees Brune, Grill Tomate, Oatmeal Porridge

Class 2: Potage Parmantier, Stroganoff de Poulet, Riz Pilaf, Epinard au Beurre Noisette

Class 3: Chicken a la King, Riz Risi Bisi, Sauté Legumes

Class 4: Fried Eggs, Frites de Sole, Pommes frits, Tartar Sauce

Class 5: Roast Pumpkin Soup, Espagnole Sauce (Brown sauce), Poulet Sauté Chasseur, Pommes de Terre Chateau

Class 6: Scrambled Egg on Toast, Sauce Mornay, Chou-fleur a la Florentine

Class 7: Caesar Salad, Pollo Alla Arrabiatta, Mushroom Risotto

Class 8: Ballontine de Vollaile, Mashed Potato, Green Pea Puree and Red Wine Glaze (French)

Class 9: Crème Dubarry, Crêpes de Volaille Portuguese, Tomate Farcis Florentine, Galette de Pommes de Terre

Class 10: Salad Waldorf, Poulet a la Anglaise, Mouselline Potatoes (Mashed Potatoes), Haricots Verts au Beurre

Class 11: Vichyssoise, Crêpe Printanier with Tomato Sauce, Croquettes De Pommes De Terre

Class 12: Revision

Fee:  24,000/-

  • Full payment to be made at the time of admission.
  • The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  • The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.

Download pdf

 

Class 1: Caprese Salad, Pollo Alla Cacciatore with Spaghetti Aglio Olio

Class 2: Caesar Salad, Risotto Fungi with Garlic Bread

Class 3: Mozzarella Arancini, Pollo a la Arrabiata with Linguine Pepperoncini

Class 4: Pizza Dough, Tomato Concasse, Four Season Pizza Season Pizza, Calzone

Class 5: Minestrone Soup, Home Made Gnocchi, Grilled Mediterranean Vegetables

Class 6: Home Made Pasta Dough, Fettuccine Alfredo Fungi, Penne Pesto

Class 7: Panzanella Salad, Baked Cannelloni in Tomato Sauce

Class 8: Panini Bread, Spaghetti Bolognese, Grilled Panini Sandwich

Class 9: Focaccia Bread, Focaccia Sandwich, Baked Lasagne (Vegetable/Chicken)

Class 10: Tiramisu, Cat Tongue Cookies, Italian Gelato

Class 11: Potato & Leek Soup, Spinach & Ricotta Ravioli with Sage Butter, Rosemary Potato Wedges

Class 12: Mushroom Cappuccino Soup, Crostini, Balsamic Chicken Italiano

Fee:  20,000/- (inclusive of taxes)

  • Full payment to be made at the time of admission.
  • The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  • Dishes may be changed or deleted at the discretion of the chef.
  • The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.

Download pdf

Description

French & Italian Cuisine evokes Mystery, Magic, and Romance

French & Italian cuisine, in our opinion, is the best in the world. 

French &Italian cuisine can seem complex (intimidating) because of endless ingredients, techniques, and preparations. But don’t worry, Our Chefs will guide you every step of the way, they will show you simple and effective methods for a great meal!

Why Take Continental Cuisine Classes?

  • One of the most popular cuisine worldwide to learn
  • Various cooking methods like broiling, roasting, stewing are included
  • Learn the secrets of scrumptious pasta making right from the scratch
  • Learn the art of perfect sauce making from professional
  • Explore flavor and recipes that include Classical French cooking.
  • European and Italian Cooking made easy through interactive cooking classes

Who is this class for-

Anyone intrigued by Smooth and Subtle flavors and aromatic herbs and spices of Continental dishes are welcomed to join our course.

Minimum age for application is 12 years.

Maximum age limit is no bar