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.
What you will learn
4 intakes per year: January, April, July, October (or late September)
Duration: 10 weeks
Price: NZD 13,200.00 (Subject to change)
Fees Include: 2x uniforms (jacket, trousers, hat, necktie), WÜSTOF Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 20-25 hours
Entry Requirements: IELTS score (or test equivalent) of 5.0 overall, with no band lower than 5.0
16 years old (no upper age limit)
Who is the course for?
Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)
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
Schedule / Course Structure: Classes are taught across 3 - 5 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: 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.