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Cuisine de Base
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An Introduction to the Culinary Arts

The preparatory level into the adventures of Cuisine - techniques to be to applied any world cuisine

From day one, be introduced to knife handling, classic cuts and basic stocks. As the term progresses, techniques are layered upon one another and become more complicated and more menu oriented, incorporating elements such as organization, preparation, balance and timing. You'll learn these basics, while increasing your confidence levels.

The Basic Module:

  • Safe knife handling and basic cuts
    • Learn knife handling techniques for cutting and sizing vegetables and meat
  • Food Safety, Hygiene and Organization
    • Learn food safety, hygiene and organization so that you will be prepared to work in a professional kitchen
  • Vegetable, grain, egg, poultry, seafood and meat preparation
    • Learn to identify, handle, and prepare a wide array of culinary ingredients
  • Classic French culinary techniques
    • Learn techniques such as braising, frying, sautéing, grilling, poaching, roasting and more
  • Stocks and sauces
    • Learn the importance of stocks and sauces in classical French Cuisine and the preparation and use of each sauce
  • Dough preparation
    • Discover the secrets behind preparing pie dough, pâte à choux, puff pastry, crêpes and more
  • Matching method to product
    • Learn how to select the best product for the various preparation methods

Price of Cuisine de Base: $9,902.00 CAD for 3 months
Admission: January, April, June, October every year

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This program is approved as a vocational program under the Private Career Colleges Act, 2005