Intermediate French Cooking

Description

The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

Study Modules

• Product origins and influences on French regional cuisine
• Perfecting professional kitchen skills
• More advanced technical cuts and presentation
• Food presentation techniques for platters and plates
• Further developments in personal creativity and discipline
• Introduction to Charcuterie
• Prepare and cook simple hot and cold desserts
• Preparation and service of restaurant meals
• Career preparation and workplace communication
• Commodities - Receiving and storage