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Initiation Cuisine Certificate[Old]

Kobe

This course introduces students to fundamental cooking techniques in cuisine. With a strong importance placed on fundamentals such as hygiene, preparation and work flow, students learn to master the basics including how to hold a knife properly, cutting techniques and elementary methods of cooking.

Programme Details

  • Course Structure

    Initiation Cuisine Certificate[Old] : 129 hours

    This course introduces students to fundamental cooking techniques in cuisine. With a strong importance placed on fundamentals such as hygiene, preparation and work flow, students learn to master the basics including how to hold a knife properly, cutting techniques and elementary methods of cooking.

    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, scrambled and soufflé.
    • Introduction to plating presentation.
    • Elementary method of cooking; eg. Baising, boiling, pan frying, poaching, sauuteeing, roasting, ragout, grilling.
    • Identify French culinary terms.
    • Follow health & 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.
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