This program is for the serious amateur food lover, striving to learn core skills, right techniques, processes and procedures of Classical Continental Cuisine.
The course incorporates many of the 250 essential techniques introduced in the classical culinary arts and focuses on knife skills, methods of cookery, preparation of stocks, sauces, soups, appetizers, breakfast cookery, pasta making and main courses in poultry, meat & seafood. Preparations range from basic to restaurant dishes, classic to contemporary plating and garnishing skills.
This qualification also covers the importance of food safety, basics of menu planning and nutrition based on dietary and cultural needs.
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