Le Cordon Bleu Basic Cuisine Certificate and Le Cordon Bleu Basic Pâtisserie Certificate

Le Cordon Bleu London

Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world. The Basic Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens.

Basic Cuisine is a full-time course that opens the door to the mastery of classic French cuisine techniques.

From day one, you'll begin to develop the basic skills: from how to hold a knife properly, peel vegetables and truss a chicken. As the term progresses, techniques become more complex. Students will learn how to use and integrate condiments, herbs, and spices which complement the dishes they prepare. This course provides a solid grounding in basic cuisine techniques and is designed for beginners and experienced cooks alike.

Basic Cuisine is the first step in completing your Diplôme de Cuisine.

Basic Pâtisserie is designed to give you a strong foundation on which to build your pastry skills and knowledge. As you progress, you will learn how to prepare a wide selection of desserts and pastries through a combination of practical sessions and demonstrations.

This exciting, full-time course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

Throughout the duration of the certificate, you will learn basic pastry skills (such as knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets) and be trained under the guidance of some of the most respected pastry chefs in the UK.

Basic Pâtisserie is the first step in completing your Diplôme de Pâtisserie.

The combination of these certificates is the first step towards completing your Grand Diplôme®.

Who is this programme for?

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.