Basic Cuisine Certificate Practical Information Glossary

Vocabulary based on the practical information and syllabus structure for the Certificat de Cuisine de Base.

Glossaire / Glossary

A section of the course documentation providing definitions for technical culinary terminology.

Farines / Flours

A reference section detailing different types and uses of flour in basic cuisine.

Tableau de conversion / Conversion Charts

Tools used for switching between different measurement systems in the kitchen.

Mesures liquides / Liquid Measures

A guide for measuring fluid volumes in culinary preparations.

Températures / Temperatures

A reference guide for thermal measurements and heat levels required for cooking.

SBC 26T2A1

The specific identification code assigned to the Certificat de Cuisine de Base / Basic Cuisine Certificate.

Certificat de Cuisine de Base

The Basic Cuisine Certificate program at Le Cordon Bleu.

Le Potager du Cordon Bleu

The Cordon Bleu’s vegetable garden located in Paris.

Bilan de performance

The Performance Review used to assess a student's progress during the course.

Procédures d'examen

The formal Examination Procedures established for the certification.

BC Final Written Examination

The final theoretical test requiring written responses for the Basic Cuisine qualification.

BC Final Practical Examination

The final hands-on kitchen assessment for the Basic Cuisine qualification.

Promotion nutrition ENGAGE

A specific initiative or module within the professional curriculum focused on nutrition.