Basic Cooking Skills Course on French Cuisine Techniques
Basic Cuisine is a full-time course that opens the door to the mastery of classic French cuisine techniques.
From day one, you'll begin to develop the basic skills: from how to hold a knife properly, peel vegetables and truss a chicken. As the term progresses, techniques become more complex. Students will learn how to use and integrate condiments, herbs, and spices which complement the dishes they prepare. This course provides a solid grounding in basic cuisine techniques and is designed for beginners and experienced cooks alike.
4 intakes each year: Winter, Spring, Summer or Autumn
3 months | 1 term (standard)
7 weeks (intensive - Summer & Winter only)
£7,900 (intensive - Summer & Winter only)
Certificate fees include: ingredients, uniforms, Zwilling knife set, learning materials Hours per week: approximately 18 to 21 hours (standard) or 30 hours (intensive - Summer & Winter only) Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
Please note that in order to successfully complete our Basic Cuisine Certificate, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.
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:
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
This certificate course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.
You will also achieve the Level 2 award in food safety.
Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
Luciana Berry - Private Chef and Caterer
The curriculum at Le Cordon Bleu has not only given me the day-to-day skills that help me in the kitchen, but the knowledge that allows me to teach younger cooks so that they can improve their own techniques.