Cuisine de Base

From day one, be introduced to knife handling, classic cuts and basic stocks. As the term progresses, techniques are layered upon one another and become more complicated and more menu oriented, incorporating elements such as organization, preparation, balance and timing. You'll learn these basics, while increasing your confidence levels.

The Basic Module:

  • Safe knife handling and basic cuts

Learn knife handling techniques for cutting and sizing vegetables and meat

  • Food Safety, Hygiene and Organization

Learn food safety, hygiene and organization so that you will be prepared to work in a professional kitchen

  • Vegetable, grain, egg, poultry, seafood and meat preparation

Learn to identify, handle, and prepare a wide array of culinary ingredients

  • Classic French culinary techniques

Learn techniques such as braising, frying, sautéing, grilling, poaching, roasting and more

  • Stocks and sauces

Learn the importance of stocks and sauces in classical French Cuisine and the preparation and use of each sauce

  • Dough preparation

Discover the secrets behind preparing pie dough, pâte à choux, puff pastry, crêpes and more

  • Matching method to product

Learn how to select the best product for the various preparation methods

  • Basic butchery skills

Learn how to professionally prepare meat cuts

Program taught in:
  • English

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Last updated September 20, 2019
This course is Campus based
Start Date
11 weeks
11,710 CAD
domestic fee. $12,250.00 international course fee.
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