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Basic Cuisine opens the door to the adventures of classic cuisine. From day one, students begin to master the basic skills: how to hold a knife properly and to sharpen them the artisan way, different vegetable skills and truss a chicken.
Students learn how to use and integrate condiments, herbs and spices which complement the dishes prepared.
CORE UNIT:
Students learn how to use and integrate condiments, herbs and spices which complement the dishes prepared.
CORE UNIT:
- Highfield Level 1 International Award in Food Safety (External Award), Food handler's Training, First Aid Certificate
- Cooking Techniques 1
- Knife skills, Basic classical vegetable cuts, Fish filleting skills, Elementary butchery skills, Basic stocks and derivatives
- Breakfast and 3-course meals level 1
- Develop personal kitchen organisation and management skills
- Food & Beverage Service Principles 1