French for Culinary Arts and Gastronomy
Simon Rogers
This French language course is designed for those with an interest in the culinary arts, focusing on the vocabulary and phrases essential for discussing food preparation, cooking techniques, and the food industry. Students will learn the terms used in professional kitchens, from ingredients and equipment to cooking methods and plating. The course also covers language related to menu design, dining experiences, and food tasting, making it ideal for chefs, restaurateurs, or food enthusiasts looking to enhance their French language skills. Whether you're a culinary professional or a passionate home cook, this course equips you with the French terminology needed to engage confidently in conversations about food and cuisine.
Duration - 3h 10m.
Author - Simon Rogers.
Narrator - Charline Leroix.
Published Date - Tuesday, 02 January 2024.
Copyright - © 2024 Simon Rogers ©.
Location:
United States
Description:
This French language course is designed for those with an interest in the culinary arts, focusing on the vocabulary and phrases essential for discussing food preparation, cooking techniques, and the food industry. Students will learn the terms used in professional kitchens, from ingredients and equipment to cooking methods and plating. The course also covers language related to menu design, dining experiences, and food tasting, making it ideal for chefs, restaurateurs, or food enthusiasts looking to enhance their French language skills. Whether you're a culinary professional or a passionate home cook, this course equips you with the French terminology needed to engage confidently in conversations about food and cuisine. Duration - 3h 10m. Author - Simon Rogers. Narrator - Charline Leroix. Published Date - Tuesday, 02 January 2024. Copyright - © 2024 Simon Rogers ©.
Language:
English
Opening Credits
Duration:00:00:11
Introduction
Duration:00:00:24
Unit 1
Duration:00:35:40
Unit 2
Duration:00:21:09
Unit 3
Duration:00:22:44
Unit 4
Duration:00:36:22
Unit 5 - part 1
Duration:00:59:13
Unit 5 - part 2
Duration:00:14:28
Closing Credits
Duration:00:00:14