The emphasis is on simplicity, flavour and interesting combinations of ingredients. Bread making, pastry, sauces and flavouring techniques are all covered, together with unusual ingredients and the principles of vegetarian nutrition. Foundation 2 Extend your skills and develop your creativity with more advanced techniques and menu ideas. The second part of the Diploma introduces students to world cuisines including Chinese, Mexican and Indian and further uses of the ingredients and techniques introduced on Foundation 1. Foundation 3 Aimed at the more accomplished cook, Foundation 3 further explores international cuisines and gourmet vegetarian food with sessions on Greek, Italian and Far Eastern cooking.
Techniques covered include pasta making, advanced yeast dough, glazing and ice cream.
Foundation 4 Students progressing to this stage are encouraged to use their own initiative and experience and to adopt an imaginative and experimental approach to food preparation. The course continues to draw on other cuisines with sessions on Californian and Spanish food and advanced pastry techniques. Assessment Students are continually assessed on their practical skills and theoretical knowledge throughout the four levels of the Diploma. For Foundation 4 students are required to prepare a dinner party for 3 guests invited by the Cordon Vert Cookery School, and submit a written thesis on a vegetarian food topic of their choice. There is a short written exam.