Superior Cuisine Certificate : 132 hours
In the Superior Cuisine Certificate, students will be introduced to the evolution of French Cuisine and the menu trends from leading restaurant kitchens. The ingredients are more refined and include items such as ris de veau, venision and Guinea fowl. Students are encouraged to be more creative in their cooking and presentation as they strive for excellence and build their future vision for their careers.
Core Objectives
Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
- Extending cooking techniques
- Introductory molecular gastronomy
- Sous-vide
- Advanced butchery and fish filleting skills
- Specific preparation of cooking skills for vegetables and garnishes
- Extending dough techniques
- Compile classic and modern plating presentations
- Expressing personal plating presentation
- Elaborating world flavors and texture techniques
- Seasonal and market influences on cuisine
- Meet health safety and hygiene regulations
- Extrapolate personal kitchen organization and management skills