This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Increase font size  Decrease font size
Certificat d’Assistant de Cuisine

The first level begins the culinary adventure with a comprehensive introduction to French Cuisine providing classic skills and techniques – culinary terminology knife handling and care, classic knife cuts, hygiene, and cooking methods. Techniques are layered on one another and become more complex. Demonstrations will be menu – orientated involving food preparation, balance and timing. To lay a good foundation in basic cuisine, this programme is for beginners and experienced students alike.

The aim of this programme is to provide and introduce on to French Cuisine.

  • French culinary terms and definitions
  • The use and care of cookery equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organisation and planning
  • Introduction to French Cuisine
  • French classical cooking techniques
  • Variations of cooking methods
  • Fonds de Cuisine – foundation sauces production
  • Commodities – receiving and storage

 

View and select course date to apply onlineView and select course date to apply online


 
Loading...