The preparatory level into the adventures of Cuisine - techniques to be to applied any world cuisine.
The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing.
As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.
Basic Cuisine is the first step in completing your Diplôme de Cuisine.
4 intakes each year: January, April, July, October
Duration: 3 months
- Local students: CAD $11,710.00
- International students: CAD $12,250.00
(Fees include: tuition, uniform and equipment, all learning materials and student activities fees)
Hours per week: Approx. 18 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.