Certificate Course Content

The Cordon Bleu Certificate course starts by introducing students to the basic skills required to work in a kitchen, including knife skills such as chopping and using a steel to keep knives sharp.

Students will then progress onto basic butchery skills, fish preparation, presentation skills and much more. In addition to this, students will learn about menu planning, food hygiene, nutrition and will complete a wine tasting course, including matching food and wine.

Rolled aubergine slices with goats cheese and basil
King prawn and courgette salad with citrus sauce
Roasted tomato salad with pancetta, asparagus and balsamic dressing
Salmon with a mustard crust
Beef Stroganoff with honeyed wild rice
Oven roasted ratatouille
Pears in red wine
Chocolate teardrops with coffee mousse