Basic Cuisine

Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world. The Basic Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens. Basic Cuisine - Overview Basic cuisine preparations and cooking techniques including: knife skills basic classical vegetable cuts fish filleting skills elementary butchery skills basic stocks and derivatives elementary sauces and emulsions basic doughs (e.g. pasta and puff pastry) introduction to plating presentation basic plated desserts for restaurants elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming Identify French culinary terms Health, safety and hygiene regulations Basic wine knowledge & basic cheese knowledge Develop personal kitchen organisation and management skills

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.