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.
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
