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Basic Cuisine

Basic Cuisine Certificate

The Basic Cuisine program opens the door to the adventures of French cuisine. From Day One, you begin to master the basic skills : from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.

Certificate Details

 WHO IS THE PROGRAMME FOR?
This course is designed for individuals who want to be employed as an assistant chef or food preparation assistant in a hospitality/catering operation. This course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the basic culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitechens, hotels and restaurants. COURSE STRUCTURE
  • Classical French Culinary Techniques
  • Basic Knife Skills
  • Basic Vegetable Cuts
  • Basic French culinary terms
  • Hazard and Critical Control Points (HACCP) Food Safety
  • Production Kitchen Assistant-ship
  • Work Management and Contributions to Effective Teamwork
  • Foundations and Fundamentals of Cheese Making
  • Basic Wine Knowledge and Pairing
  • Health and safety
All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.
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