Culinary Techniques

• Credit value: 30 credits at Level 4
• Convenor: Chef Anthony Boyd
• Tutors: Le Cordon Bleu teaching chefs
• Assessment: six culinary practical assessments per term (50%), a practical menu-planning assessment (10%) and an examination (40%)

In this module we focus on culinary techniques with the aim of providing excellence in the classical practical skills of:

• culinary arts
• kitchen organisation
• culinary theory
• food safety.

The delivery of the course draws on the multidisciplinary nature of the industry, whilst the course content mirrors the contemporary dynamic food industry and its relationship to gastronomy. You will study food preparation theory, cooking processes and presentation of food, and be introduced to Le Cordon Bleu’s approach to French Classical Cuisine.

Indicative syllabus

• Food safety - RSPH qualification
• Health and safety in the workplace
• French culinary techniques
• Product knowledge
• Basic patisserie preparation
• Butchering
• Filleting and cooking fish
• Pasta technique skills
• Bread making
• Cheese making
• Vegetarian and vegan cuisine
• Plating skills

By the end of this module, you will be able to:

• define culinary terms and employ professional kitchen organisation and operational skills
• read and interpret recipes followed by critical evaluation and self-assessment
• demonstrate fundamental culinary preparations and techniques
• prepare and construct dishes by applying techniques learned and following demonstrated tasks
• exemplify good practice in skill and organisation, and apply food safety practices to a professional kitchen.