French Cuisine Glossary For F&B Staff

About This Course

French cuisine is one of the most celebrated culinary traditions in the world—known for its refined techniques, regional diversity, and deep cultural roots. This glossary-based course is designed to help food and beverage staff confidently recognise and explain key French dishes, ingredients, and service terms that appear on menus or during guest interactions.

Whether you’re working in a French-inspired restaurant or simply want to strengthen your food knowledge, this course offers the vocabulary and context you need to enhance the guest experience.

In this course, you will explore:

• The philosophy and regional styles behind French cuisine

• Common dish names, techniques, and flavour profiles

• Key cooking methods, sauces, dairy products, and cured meats

• Essential pastries, breads, and desserts by name and origin

• French hospitality phrases, service etiquette, and menu terms

• Wine pairing basics and how to recommend with confidence

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “French Cuisine Glossary For F&B Staff.”

Course Curriculum

9 Chapters

Chapter 1 - Introduction to French Cuisine

Explores the philosophy of French cooking, focusing on precision, presentation, and regional diversity. Highlights key regions such as Burgundy, Provence, Normandy, and the French Alps, with signature dishes like coq au vin, bouillabaisse, and raclette.

Chapter 2 - Pairing and Recommending with Confidence

Covers simple rules for pairing French dishes with wines and beverages. Provides guidance on suggesting sides and personalising recommendations to create memorable guest experiences.

Chapter 3 - Common French Phrases in Hospitality

Introduces essential French expressions for greetings, offering assistance, making recommendations, and showing appreciation, helping staff build warmth and authenticity with guests.

Chapter 4 - Meal Structure

Explains the flow of a traditional French meal, including l’amuse-bouche, l’entrée, le plat principal, fromage, and le dessert. Also covers menu types such as à la carte and menu fixe.

Chapter 5 - French Cooking Techniques and Methods

Details classic methods like braising, sautéing, deglazing, flambéing, and making a roux. Includes foundational sauces such as béchamel and velouté.

Chapter 6 - Dairy and Fats

Covers famous French cheeses like Brie, Roquefort, and Comté, and dairy staples like crème fraîche and beurre noisette, explaining their textures, uses, and flavour characteristics.

Chapter 7 - Cured Meats

Explains charcuterie favourites including pâté, rillettes, terrine, foie gras, and saucisson sec, helping staff describe ingredients confidently during service.

Chapter 8 - French Bread and Pastries

Covers iconic bakery items such as baguettes, brioche, croissants, éclairs, and mille-feuille, describing their preparation, taste, and presentation.

Chapter 9 - Popular French Dishes

Highlights well-known dishes such as boeuf bourguignon, confit de canard, ratatouille, and crème brûlée, explaining their origins and ingredients to help staff speak with confidence.