Course length : 5 days / 39h

Theoretical training : 2 dietetic workshops

Practical training :

• The basics of Health Cuisine® : seasonings (broths, vinaigrettes, emulsified sauces), thickenings, working with meat and fish, healthy cooking methods, exploring cereals, etc.
• 40 seasonal recipes of basic to intermediary level

Sample recipes : Carrot and orange terrine, tomato gazpacho, salmon hamburger, fillet of beef and béarnaise sauce, vegetables au gratin, stuffed chicken breast, cod brandade, lemongrass spare rib of pork, chicken salad, risotto.

Public : all-level cooking professionals