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Basic Cuisine Certificate

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.

Key Information

Duration: 3 months / 1 term 


  • PhP 350,000.00

Hours per week: 18 hours approximately
Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.

Entry requirements: 18 years old and above, High school graduate, No prior culinary experience required.

Additional Information:
First Intake:  Jan. 8, 2020 - Mar. 16, 2020*
Schedule : Mon, Wed, Fri
Hours : 6.5 hours / day (may extend)
*Intake schedule may change

For more details, please contact:

Earl Roxas
Operations Assistant
Le Cordon Bleu Ateneo de Manila
G/F George SK Ty Learning Innovation Wing, Areté
Ateneo de Manila University, Katipunan Ave.,
Loyola Heights, Quezon City
Tel: +632 8426 6001 locals 5380 and 5381
Email: ateneodemanila@cordonbleu.edu

Certificate Details

  • Course Structure
    • Demonstrate fundamental cuisine preparation and cooking techniques including:
    • Knife skills and basic butchery (vegetables, poultry, flat and round fish, meat)
    • Different stock preparations
    • Emulsified, and mother sauces
    • Soups and creams
    • Eggs cooking techniques
    • Basic doughs (pasta, feuilletage, pate brissé, etc.)
    • Cooking methods (braising, pan frying, boiling, deep frying, roasting, steaming, etc.)
    • Introduction to offals
    • French culinary terms & definitions
    • Organization, hygiene and food safety
  • Terms & Dates
    Sorry. The information is not available at the moment.