Basic Cooking Skills and Beginners Pastry Courses
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.
Basic Pâtisserie is designed to give you a strong foundation on which to build your pastry skills and knowledge. As you progress, you will learn how to prepare a wide selection of desserts and pastries through a combination of practical sessions and demonstrations.
This exciting, full-time course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.
Throughout the duration of the certificate, you will learn basic pastry skills (such as knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets) and be trained under the guidance of some of the most respected pastry chefs in the UK.
Basic Pâtisserie is the first step in completing your Diplôme de Pâtisserie.
The combination of these certificates is the first step towards completing your Grand Diplôme®.
4 intakes each year: Winter, Spring, Summer or Autumn
Key information
Duration:
- 3 months | 1 term (standard)
Price:
Certificate fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours
Entry requirements: 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 and Pâtisserie Certificates, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, handle beef or pork derivatives and alcoholic beverages within a culinary context.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.
