Intermediate Cuisine Certificate

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