Basic Cuisine

Prerequisite: none

This certificate introduces fundamental French cuisine techniques. From day one, you'll begin to develop the basic skills: from how to hold a knife properly, peel vegetables and truss a chicken. As the term progresses, techniques become more complex. Students will learn how to use and integrate condiments, herbs, and spices which complement the dishes they prepare. This course provides a solid grounding in basic cuisine techniques and is designed for beginners and experienced cooks alike.

• Learning classic and traditional French gastronomy techniques
• Organization, hygiene and safety in cuisine
• Mastering the use of knives, introduction to professional techniques (cutting, different cuts)
• Carrying out preliminary preparation of foodstuffs: vegetables, fish and meat
• Learning different cooking methods
• Making stocks, sauces, jus, emulsions and soups
• French cuisine terminology
• Sensorial analysis of a dish