Basic Cuisine Certificate
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.
*Please note the intake dates may be subject to change. Were a change to occur, due to unforeseen events, the highest likelihood is that the change would not be for more than a day or two-variation.