How to become a chef – module 2 (Intermediate)


Master more cooking technics and know-how in this professional module 2.

You will learn how to bake your own bread and puff pastry, as well as to knock up sophisticated French dishes such as endives au gratin, Lorraine tart, roasted chicken, ratatouille and homemade burger, just to name a few.

32 videos + textbook + quiz
Lifetime access, anywhere, anytime…

Au menu: 32 recipes & technical basis

  • Béchamel sauce
  • Scallop gratin
  • Cheese soufflé
  • Ham endives au gratin
  • Puff pastry
  • Cheese puff
  • Beef stock
  • Fish stock
  • Chicken consume
  • Spanish sauce
  • Pepper sauce
  • Burger
  • Stuffed tomatoes
  • Tomato sauce
  • Salmon leek tart
  • Lorraine tart
  • Pork stew
  • Chicken stew
  • Roasted chicken
  • Ratatouille
  • Eggplant caviar
  • Nutt potatoes
  • Potatoes Duchesse
  • Rosti potatoes
  • How to cut a chicken
  • How to use a piping bag

Bonus: Celebrity Chefs

  • Sauce terragon (Chef Justin Quek)
  • Seabass papillote (Chef Justin Quek)
  • Grilled crab (Chef Gunther Hubrechsen)
  • Frogs (Chef Patrick Heuberger)
  • Roasted Chicken (Chef Sébastien Lepinoy)
  • Symphony Green peas (Chef Vianney Massot)

More info

French gastronomy is one of the most famous gastronomy in the world. It requires good culinary knowledges and excellent training.

With our e-learning courses, you will learn gradually, at your own pace, all you need to become a Chef, and with our videos and recipes cards, cooking will be a pleasure with Chef Michele Ow, Personal Chef & cooking instructor in Singapore.

These cooking courses are accompanied by a set of professional textbook which will provide you with all the academic requirements, in your endeavour to become a professional chef.

You will enjoy to

  • have private forums to discuss with other students
  • have private messages with a Chef

As a bonus, discover signature dishes of famous Chefs: Sébastien Lepinoy, Justin Quek, Gunther Hubrechsen, Vianney Massot and Patrick Heuberger.


Table of Content:

  • Chapter 1: Organising the work
    • I Professional attire
    • II General organisation of the kitchen areas
    • III End of service operations
  • Chapter 2: Equipment including specific pieces of equipment
    • A. Knives and small tools
    • B. Preparation appliances
    • C. Storage and conservation appliances
    • D. Portable preparation and cooking equipment
    • E. Electric power

(50 pages)

Presentation of the Chef

Roasted chicken

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