Cuisine
French Cuisine
A multi-week deep dive into French cooking — fundamentals, regional variation, and dishes you can run as service.
Duration
10weeks
Classes
19
Total Hours
200
Tuition
$6,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to French Cuisine
- Class 1 Course Overview and French Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 2
Stocks, Sauces, and Soups
- Class 3 French Stocks and Mother Sauces
- Class 4 Classic French Soups
Week 3
Meat and Poultry Preparation
- Class 5 Classic French Meat Dishes
- Class 6 Poultry Techniques and Recipes
Week 4
Seafood and Shellfish Mastery
- Class 7 Seafood Basics and French Cooking Techniques
- Class 8 Shellfish Specialties
Week 5
French Breads and Pastries
- Class 9 Artisan Breads
- Class 10 Introduction to French Pastries
Week 6
Desserts and Sweets
- Class 11 Custards and Cream-Based Desserts
- Class 12 French Cakes and Confections
Week 7
Advanced Culinary Techniques
- Class 13 Sous-Vide and Modern Techniques
- Class 14 Plating and Presentation
Week 8
Final Review and Practical Exam
- Class 15 Review of Key Techniques and Recipes
- Class 16 Practical Exam
Week 9
Introduction to French Cuisine
- Class 1 Course Overview and French Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 10
Stocks, Sauces, and Soups
- Class 3 French Stocks and Mother Sauces
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
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