Superior Cuisine Certificate: 179 hours
Core Objectives：
- Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including
- extending cooking techniques
- molecular gastronomy
- sous-vide
- advanced butchery and fish filleting skills
- specific preparation of cooking skills for vegetables and garnishes
- compile classic and modern plating presentations
- expressing creativity through recipe development & personal plating presentation
- elaborating world flavours and texture techniques
- seasonal and market influences on cuisine
Meet health safety and hygiene regulations
Extrapolate personal kitchen organization and management skills