Intermediate Cuisine Certificate: 181 hours
Core Objectives：
- Implement basic techniques learned and apply them to fundamental Bistronomie and culinary techniques including:
- extending cooking techniques including salmis, braising, smoking and sauté
- developing butchery skills
- developing fish cooking techniques
- preparing live shellfish
- expanding vegetable cutting techniques and cooking methods
- consolidation of sauce techniques
- pasta
- advanced farce techniques
- charcuterie (sausage preparation, terrine, pâté and mousse)
- offal
Follow health, safety and hygiene regulations
Extrapolate personal kitchen organization and management skills