The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing.
As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.
Basic Cuisine is the first step, followed by intermediate and superior in completing your Cuisine Diploma.
Duration: 3 months
Hours per week: Approx. 18 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.
This course is designed for individuals who want to be employed as an assistant chef or food preparation assistant in a hospitality/catering operation. This course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitechens, hotels and restaurants.
All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences.
Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of dishes.
Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
Prospective students must:
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To complete your application package, please submit the following:
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The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
It's more than what I was expecting. Every day I learn something new. The chefs who teach me are beyond amazing. By just interacting with them on a daily basis, I have been gaining knowledge and great tips that are going to help me with my career in the future.
The most important thing I learned is that I didn't know anything about cooking, although I thought I was a great amateur cook at home. It humbles you. The first 2-3 weeks at the Cordon Bleu you realize you need to start with the basics, and not be over-anxious to start butchering rabbits! Also, I had a great time improving my knife skills. That was the very first thing you learn. I would go the supermarket and buy a 5lb bag of carrots, peel them and start practicing my Juliennes, Brunoise, Turning, etc... so I could be ahead of the game when getting my first job.
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