From the use of culinary equipment to the planning and execution of elaborate dishes, this course provides the student with the fundamental culinary skills.
As the course progresses, techniques are layered upon each other, and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organisation, preparation, balance and timing. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes.
The Cuisine Diploma is composed of the Basic, Intermediate and Superior levels of Cuisine. This Diploma can be completed over 9 months (min 18 hours per week).