Diplôme de Cuisine
One of the most popular culinary discipline to be trained is learning the skill of cooking. The highly acclaimed Diplôme De Cuisine offers a most comprehensive programme in classical cooking Techniques interpreted through French recipes.
This enable student to learn of all the professional techniques from the very basic to advance in progressive manner taught by our team of highly trained Chefs rich with Industry experience – most of whom had worked in senior positions in some of the world’s finest and Michelin-starred Kitchens.
These important techniques taught in class are interpreted through French Recipes which allows student to grasp knowledge of French Cuisine giving them versatility after they graduate to a range of exciting careers opportunities globally.
The Diplôme de Cuisine may be completed in 9 months study and 3 months industry placement which comprise of 3 certificates- Basic, Intermediate and Superior where a student will progress after passing the exams at each level.
SUBJECTS
| CORE UNITS (Basic) • Highfield Level 1 International Award in Food Safety • Cuisine Theory and Product Knowledge • Professional Development • Wine Seminar • Production Shift • Food Sensory Experience • Industry Visit CORE UNITS (Intermediate) • Highfield Level 2 International Award in Food Safety • Cuisine Theory and Product Knowledge • Professional Development • Cheese Seminar • Tea Seminar • Production Shift • Food Sensory Experience • Industry Visit CORE UNITS (Superior) • Cuisine Theory and Product Knowledge • Career Development Workshop • Professional Development • Introduction to Molecular Gastronomy • Spice Seminar • Coffee Seminar • Production Shift • Food Sensory Experience • Industry Visit |
