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Basic Cuisine Certificate


Basic Cuisine is designed to develop students’ competencies to work in a professional kitchen. Beginning with basic knife skills, students steadily progress to learn stocks, sauces, butchery and all classic cooking methods whilst familiarizing themselves with French culinary terminology. Students will also develop personal kitchen organization skills through individual practical application.

*Please note the intake dates may be subject to change. Were a change to occur, due to unforeseen events, the highest likelihood is that the change would not be for more than a day or two-variation.

Programme Details

  • Course Structure

    Basic Cuisine Certificate: 182.5 hours

    Core Objectives:

      Demonstrate fundamental basic cuisine preparation and cooking techniques including
    • knife skills
    • basic classical vegetable cuts
    • elementary butchery and fish filleting skills
    • basic stocks and derivatives
    • basic soups including bisque, consommé, clarifications
    • elementary sauces and emulsions
    • basic doughs (pasta, short crust, puff pastry) and techniques
    • elementary egg techniques including omelette, poached, soufflé and scramble
    • elementary methods of cooking (ex. braising, boiling, frying, poaching, sautéing, roasting, ragout, grilling)
    • classic French desserts
    • introduction to plating presentation

    • Identify French Culinary Terms
      Follow health and hygiene regulations
      Develop personal kitchen organization and management skills
  • Who is the programme for?
    Prerequisite: None
  • Term Dates & Apply
    Sorry. The information is not available at the moment.