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French Cooking Techniques

Learn the basics of French cuisine. Build your skills and techniques step by step and start cooking like a professional chef.  

Bruno Stril

Head Chef of renowned establishments, Le Cordon Bleu Paris instructor, and culinary consultant, Paris, France.

Bruno Stril

Head Chef of renowned establishments, Le Cordon Bleu Paris instructor, and culinary consultant, Paris, France.

Knife techniques, stocks, sauces and full recipes of classic French cooking.

Taught by Chef Bruno Stril, Professor at Le Cordon Bleu Paris for 15 years, this course will give you an insight of the basics you learn from a French cooking school. 

And, if you are a professional cook or graduate, this is meant to refresh foundations of knowledge by properly applying the techniques.

At the end of this course you will:

  • Make the very classic emulsions, stable and inestable.
  • Clarify butter from scratch that will concentrate all the flavors for any recipe.
  • Make a french style pasta (gnocchis à la parisienne from pâte à choux).
  • Filet a fish and turn vegetables.
  • Prepare stocks, consomé and soups.
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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Knife cuts
Chapter 3 - Turning
Chapter 4 - Deboning
Chapter 5 - Basic preparations
Chapter 6 - French stocks
Chapter 7 - Soups
Chapter 8 - Sauces and emulsions
Chapter 9 - Appetizers with cheese
Chapter 10 - Frying techniques
Chapter 11 - Main dishes
Before you go

The fundamental French cooking techniques that will help build your professional chef skills.

What you'll learn

Chef Bruno Stril covers a number of important knife techniques that when mastered will truly impact your cooking skills. Then he introduces fundamental stocks and sauces and how they are used in soups and other classic French recipes.

You will see more essential sauces will be introduced such as Béchamel, Hollandaise, Verte and Tartare and then used in recipes. We will also cover frying, grilling, roasting, sautéing and more while making some delicious French dishes.

Some of the recipes you will learn are:

Foie Gras Poêlé with Pears: Foie Gras is fattened goose or duck liver. It has been considered an important French gastronomic experience for hundreds of years and part of France’s cultural history. Foie gras Poêlé is lightly seared.

How to Cook the Perfect Steak: Cooking a perfect steak is an art and a science. How long to cook your steak will depend on different factors such as the thickness of your steak, the type of steak, as well as how you like your steak cooked. There are generally five levels of done-ness or “cuisson” for your steak. Blue, Rare, Medium Rare, Medium and Well Done.

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See what our Members are saying

Very good

Very well done course with basic knowledge of most important techniques

pkubicki21

Goooooood

It is very easy, useful and also very fast

MOHAMMAD BKERAT

french cuisine

great course

nemesio.abasola

Awesome!!!!!!!

awesome more courses for French cuisine please

Alexander Kozakopoulos

Meet your Instructor

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Head Chef of renowned establishments, Le Cordon Bleu Paris instructor, and culinary consultant, Paris, France.

Renowned head chef at prestigious establishments of up to 4 stars like Maxim's in Paris, teacher at Le Cordon Bleu Paris, and culinary consultant for aspiring chefs.

About Scoolinary

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Frequently Asked Questions

Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.

The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.

If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.

Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF)  . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.

At the end of the course, you will have the option to download certificate.

No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.

Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan

Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.

If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.

With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.

All people must enter with the same user email (whoever purchased the Membership)

What's included?

  • 1h 50 min HD video
  • 16 recipes (45 lessons)
  • Recipe book
  • 10 Quizzes
  • Certificate

Available languages

  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Beginner

Ratings and Reviews

4.8
Avg. Rating
392 Ratings
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What's your experience? We'd love to know!
Ananda Acharya
Posted 1 month ago
good

it is good for beginer and basic french tecnich

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IRIS LANTERMAN
Posted 2 months ago
Wonderful Course

Loving each lesson

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pkubicki21
Posted 2 months ago
Very good

Very well done course with basic knowledge of most important techniques

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Luigi Barbolla
Posted 2 months ago
sapori nuovi

interesting

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Janayna Cruz Ibiapina
Posted 2 months ago
Não há explicação do chef

Adorei o conteúdo do curso, contudo senti falta de ouvir o chef explicando cada passo. Para mim faz toda a diferença entende o porquê fazer as coisas, ou simplesmente fazer (ou neste caso, ver fazendo).

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Antonio Bitetto
Posted 3 months ago
ingredients and tradition

i like it

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MOHAMMAD BKERAT
Posted 3 months ago
Goooooood

It is very easy, useful and also very fast

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Thereza Buta
Posted 3 months ago
The contents

It is hard to rate the lessons due to the access that I don't have

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Stanislav Svetiev
Posted 3 months ago
Everything

Everithing

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Andrés Barquero
Posted 3 months ago

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