Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants.
Our cuisine master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.
Classes are taught across three to four days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.
Assessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.
Basic Cuisine (10 weeks)
The Basic Cuisine programme (Basic Certificate) 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 organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.
- French culinary terms and definitions
- The use and care of cookery equipment
- Working in a safe and hygienic manner
- Food preparation and mise en place
- Work organisation and planning
- Introduction to French Cuisine
- French classical cooking techniques
- Variations of cooking methods
- Fonds de Cuisine and foundation sauces production
- Commodities - Product recognition
Intermediate Cuisine (10 weeks)
The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.
- Product origins and influences on French regional cuisine
- Perfecting professional kitchen skills
- More advanced technical cuts and presentation
- Food presentation techniques for platters and plates
- Further developments in personal creativity and discipline
- Introduction to Charcuterie
- Prepare and cook simple hot and cold desserts
- Preparation and service of restaurant meals
- Career preparation and workplace communication
- Commodities - Receiving and storage
Superior Cuisine (10 weeks)
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working
with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.
- Precision and efficiency in the kitchen
- Mastery of intricate techniques and methods
- Recipe production with high quality and rare produce
- Mastery of classic “haute cuisine”
- Adaptation of menus based on the season and product availability
- Mastery of presentation and decoration
- Extended personal creativity and discipline (mystery basket)
- Readiness for working in industry (Student Event)
- IELTS 5.5
- 16+ Years old
Last updated July 7, 2015