Basic Cuisine Certificate is an intensive program that opens the door to the mastery of French cuisine techniques used all over the world. It is designed to develop students’ skills and competencies in preparation for work in today’s competitive professional kitchen.
Beginning with basic knife skills, vegetable cuts and butchery, the class advances to learning how to prepare stock, sauces and soups and different cooking methods. The students will also learn French culinary terminologies, food safety, different ways of properly cooking eggs and preparing dough, among other essential culinary lessons.
As the term progresses, techniques are layered on one another and become more complex. Sessions become more dish-oriented, incorporating elements as preparation, organization, timing and balance.
You will also have developed personal kitchen organization skills through individual practical application and have learned how to use herbs and spices to complement their dishes.
As a solid foundation in culinary arts and technology, this program is for beginners and for those with kitchen experience already but wish to strengthen and enhance their skills.
Basic Cuisine is the first step, followed by Intermediate and Superior in completing your Cuisine Diploma.
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