The key feature of the courses provided by the Institut Michel Guérard® is the interdisciplinary nature of the teaching.
The aim is to train cooks in new procedures and techniques, thus allowing them to produce dishes which are flavoursome and still healthy for their customers. In order to achieve this, it is essential for the culinary professional to understand how and to what extent his or her own usual cooking methods may have an influence on people’s health, so the courses incorporate theoretical dietetic and specialised medical content.
There is also a specialised module of the courses aimed at health professionals affected by the dietary factor. They learn about “healthy cooking”, so that they can offer the right advice to any of their patients who are suffering from pathologies caused or aggravated by diet.
The courses taught at the Institut Michel Guérard® foster the participants’ independence and help them to free themselves both technically and intellectually, by exploring a whole range of advice, techniques and tips, giving them the skills to develop their own traditional ways of doing things so that they can incorporate these new culinary and health dimensions into them.