Superior Cuisine Certificate

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