Culinary Arts & Hospitality Adaptation Program
- France

Culinary Arts (Hospitality) — France (Theory-Only) — Modules

Total Duration: 240 h (16 weeks × 15 h/week; Mon–Fri, 3 h/day)

Professional language: French (Professional French for Hospitality)

M1. French Hospitality & Professional Kitchen Foundations — 12 h

Week: 1

Focus: French sector overview; brigade/kitchen roles; documents (SOPs, specs, cleaning plans, temperature logs); knife-safety theory; HACCP overview & record map.

M2. Food Hygiene & HACCP (EU 852/2004; French practice) — 33 h

Weeks: 1 (intro 3 h), 2–3

Focus: hazards & PRPs; chilling/cooking/hot-holding concepts; cleaning & disinfection; HACCP pages (theoretical); traceability & supplier checks; internal review aligned to DDPP expectations; inspection transparency (Alim’confiance).

M3. Allergens, INCO & Guest Communication — 15 h

Week: 4

Focus: the 14 allergens; INCO duties in restaurants (written/accessible info); guest-enquiry scripts; allergen matrix (paper exercise).

M4. Kitchen H&S in France: DUERP, Chemical/Bio Risks & PPE — 15 h

Week: 5

Focus: H&S framework and DUERP principles; chemical/biological risk basics (FDS/SDS use); PPE & signage; safety logs and controls (theory-only).

M5. Classical Techniques I: Stocks, Soups & Sauces — 15 h

Week: 6

Focus: stocks & glaces; emulsions; thickening agents; seasoning theory; sensory evaluation theory (no tasting).

M6. Classical Techniques II: Meat/Fish/Vegetable Prep — 15 h

Week: 7

Focus: meat & poultry fundamentals (French cuts, cooking methods); fish-filleting theory; vegetable prep & batch-cooking logic (process maps).

M7. Pastry & Baked Goods — 15 h

Week: 8

Focus: shortcrust/puff/choux; sponges & entremets structures; bakery allergen risks; fault-finding (theory).

M8. French Menus: Breakfast, Café/Brasserie & Bistro — 30 h

Weeks: 9–10

Focus: breakfast service & café/brasserie codes; mise en place sequencing; plate composition & service order (theory); bistro/gastropub-style menus in France; seasonal produce; specials & GP targets; plating principles (diagramming).

M9. Menu Engineering, Costing & TVA — 15 h

Week: 11

Focus: yields, standard recipes, plate cost & CoGS %; GP and TVA pricing; KPI reading (RevPASH, prep labour).

M10. Purchasing, Inventory, Traceability & Waste — 15 h

Week: 12

Focus: purchasing/specs; deliveries & checks; inventory (FIFO/FEFO); waste logs & corrective actions (theory).

M11. Sustainability & Food-Waste Prevention — 15 h

Week: 13

Focus: food-waste prevention frameworks; menu redesign for waste reduction; surplus redistribution ethics; reporting basics.

M12. Capstone: Concept + Compliance Pack (Theory-Only) — 45 h

Weeks: 14–16

Focus: capstone scoping (concept, sample menu, allergen matrix, INCO statements, HACCP pages); costing & GP tuning; sustainability action plan; mock internal audit (paper-based); theoretical menu defence (no food production); written test; portfolio viva.