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Basic Cuisine Certificate

Tokyo

Basic Cuisine is designed to develop students’ competencies to work in a professional kitchen. Beginning with basic knife skills, students steadily progress to learn stocks, sauces, butchery and all classic cooking methods whilst familiarizing themselves with French culinary terminology. Students will also develop personal kitchen organization skills through individual practical application.

Programme Details

  • Course Structure

    Basic Cuisine Certificate: 182.5 hours

    Core Objectives:

      Demonstrate fundamental basic cuisine preparation and cooking techniques including
    • knife skills
    • basic classical vegetable cuts
    • elementary butchery and fish filleting skills
    • basic stocks and derivatives
    • basic soups including bisque, consommé, clarifications
    • elementary sauces and emulsions
    • basic doughs (pasta, short crust, puff pastry) and techniques
    • elementary egg techniques including omelette, poached, soufflé and scramble
    • elementary methods of cooking (ex. braising, boiling, frying, poaching, sautéing, roasting, ragout, grilling)
    • classic French desserts
    • introduction to plating presentation

    • Identify French Culinary Terms
      Follow health and hygiene regulations
      Develop personal kitchen organization and management skills
  • Who is the programme for?
    Prerequisite: None
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    2018
    Sep 29, 2018 - Nov 10, 2018 (Intensive, in English)
    ¥ 1,305,500
    Sep 29, 2018 - Nov 10, 2018 (Intensive, in Japanese)
    ¥ 1,305,500
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