Basic Cuisine Certificate
Basic Cuisine Certificate
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 organization, preparation, balance, and timing. Students also learn how to use and integrate condiments, herbs, and spices into their recipes producing a variety of flavors which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.
4 intakes per year: January, April, July, October (or late September)
Key Information
- Duration: 10 week
- Price: NZD $12,500 (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 5.5, with no band lower than 5.0
- 16 years old (no upper age limit)
Course Details
COURSE STRUCTURE
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 specialized 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.
STUDY MODULES
- 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 organization and planning
- Introduction to French Cuisine
- French classical cooking techniques
- Variations of cooking methods
- Fonds de Cuisine and foundation sauces production
- Commodities - Product recognition
WHO IS THE PROGRAMME 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)
TERM DATES & APPLY
Term Dates & Prices
2018
- Jan 4, 2018 - Mar 16, 2018 (Standard, in English) NZD 12,500.00
- Jul 5, 2018 - Sep 14, 2018 (Standard, in English) NZD 12,500.00
- Oct 4, 2018 - Dec 14, 2018 (Standard, in English) NZD 12,500.00
2019
- Jan 14, 2019 - Mar 22, 2019 (Standard, in English) NZD 12,500.00
- Apr 8, 2019 - Jun 21, 2019 (Standard, in English) NZD 12,500.00
- Jul 8, 2019 - Sep 13, 2019 (Standard, in English) NZD 12,500.00
- Sep 30, 2019 - Dec 6, 2019 (Standard, in English) NZD 12,500.00
2020
- Jan 13, 2020 - Mar 20, 2020 (Standard, in English) NZD 12,500.00
- Apr 6, 2020 - Jun 19, 2020 (Standard, in English) NZD 12,500.00
- Jul 13, 2020 - Sep 18, 2020 (Standard, in English) NZD 12,500.00
- Oct 5, 2020 - Dec 11, 2020 (Standard, in English) NZD 12,500.00
This school offers programs in:
- English
Last updated June 7, 2018
