Basic Cuisine & Basic Pâtisserie Certificates

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
• Develop personal kitchen organisation and management skills

Basic Pâtisserie - Overview

Basic Pâtisserie is an introduction to French Pastry.

The certificate teaches the fundamental techniques of doughs, creams and fillings necessary to achieve successful creations. Throughout three months, the following fundamental skills and techniques will be studied:

• knife skills
• elementary sugar cooking techniques
• tart production techniques
• basic pastry doughs e.g. short crust, sweet dough and puff pastry
• simple breads
• petits fours baking skills
• basic entremet skills
• piping techniques

Additionally students will learn how to follow health, safety and hygiene regulations, as well as gaining basic cheese knowledge. The certificate also aims at developing personal kitchen organisation and management skills.

Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Basic Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

Qualification title: Le Cordon Bleu Basic Cuisine Certificate and Le Cordon Bleu Basic Pâtisserie Certificate

SCQF level: 6

SCQF Credits: Cuisine - 24 Pâtisserie - 19

These qualifications are listed on the Scottish Credit and Qualifications Framework (SCQF) and have been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

You will also achieve the Level 2 award in food safety.