Refine and become more efficient in the kitchen as you use your new skills and techniques to create famous recipes
The Intermediate Cuisine program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic-level program. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasizes the importance of mise en place: understanding, organization and production. Demonstrations highlight various kinds of presentations from platter to plate.
Intermediate Cuisine is the second step, followed by superior incompleting your Diplôme de Cuisine.
Duration: 3 months
Price:
(Fees include: tuition, uniform and equipment, all learning materials and student activities fees)
Hours per week: Approx. 19 hours
Teaching Method: Chef Demonstration, Practical, Theory Class
Entry requirements: Basic Cuisine.
This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation.The 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 Intermediate 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 kitchens, hotels and restaurants
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.
Prospective students must:
OR
To complete your application package, please submit the following:
OR
I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
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