Superior Cuisine Certificate

The current evolution of French techniques and mastery of classic and contemporary cuisine includes precision and speed in the kitchen. Students will get to use richer and more refine and luxury products in the Certificat de Commis de Cuisine. Creative, taste and presentation are strongly encouraged so that your culture and personality can be incorporated in deriving contemporary interpretations of the classic in the recipes as you now have a concrete foundation of information from the previous levels.

Student develop a creative approach to the preparation and service of French classical and contemporary international cuisine menu:

• Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Cheese knowledge and uses menu trends and market application
• Desserts a l’assiette
• Preparation of foods for dietary, allergies and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approach to plate design and presentation to restaurant standards
• Organize and prepare mise en place for a restaurant situation in a team
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace

4 intakes each year: January, April, July or October