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              A 3-month certificate course that is an introduction to classic French cuisine skills, which are the foundation of many of the world's modern cuisines. From day one, students begin to master the basics levels of: knife skills, peeling and preparing vegetables, trussing a chicken, filleting fish and integrating sauces, stocks and spices into dishes.

              Certificate Details

              • Course structure
                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
              • Who is this programme for?
                We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.
              • Terms dates and apply

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                2018
                Jun 15, 2018 - Aug 20, 2018 (Standard, in English)
                USD 9,442.65

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