The final 3-month certificate prepares students for their professional career as a Chef. Students will gain the utmost advanced techniques in cuisine including precision and efficiency in the kitchen, working with recipes that include high quality products and richer more refined ingredients.
Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. These techniques can be applied to any cuisine in the world.
Our Superior Cuisine certificate combines demonstration classes and hands-on practical classes. In these three months of training, you will be prepared by our team to start your professional career
Superior Cuisine Certificate - Overview
Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
extending cooking techniques
advanced butchery skills
specific preparation and cooking skills for vegetables and garnishes
elaborating world flavours and texture techniques
expressing personal cultural ingredients and flavours
cooking to order
seasonal and market influences on cuisine
Meet health, safety and hygiene regulations
Analyse wine and food pairing and discover cheese beyond taste
Personal kitchen organisation and management skills
World Culinary Techniques and Cuisine