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.
Basic Cuisine is the first step in completing your Diplôme de Cuisine.
4 intakes each year: Winter, Spring, Summer or Autumn
- 3 months | 1 term (standard)
- 7 weeks (intensive - Summer only)
- £7,470 (standard)
- £7,525 (intensive - Summer 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 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.