Intermediate Cuisine Certificate : 135 hours
In the Intermediate Cuisine Certificate, students will continue to learn classic French regional dishes at a higher level as they continue to strengthen and apply techniques learned in the Initiation and Basic Cuisine Certificate. With practice and repetition, students will gradually begin to perform tasks more instinctively and easily. Students are also introduced to modern and classic plating presentations.
Core Objectives
Implement basic techniques learned and apply them to fundamental French regional cuisine, pâtisserie and culinary techniques including:
- Extending cooking techniques including salmis, braising, smoking and sautee
- Developing butchery skills
- Developing fish cooking techniques
- Preparing live shellfish
- Developing vegetable cutting techniques and cooking methods
- Consolidation of sauce techniques
- Pasta and brioche
- Developing farce techniques
- Sausage preparation – drying, smoking and confit
- Offal
- Classic plating presentation
- Follow health, safety and hygiene regulations
- Extrapolate personal kitchen organization and management skills