Working together as a team in the kitchen Checking each dish to incure consistency
Practicing plate presentation skills for the real guests Putting the final touches to the starter
CAA students ready to serve the buffet main course for Valais Tourisme guests Trainee chefs learn how to work with the service team at Valais Tourisme event

Advanced Certificate in Culinary Arts - Term 2

Culinary Principles 2
A combination of cooking demonstrations and practical workshops, the course builds on the skills and knowledge gained from Culinary Principles 1.

Students are exposed to advanced cooking techniques, plate presentation skills and the need for efficient and effective teamwork typical of restaurant management. It includes the development of leadership skills by running a simulated, hierarchical kitchen brigade whilst producing more elaborate dishes as part of the daily menu of the dining room.
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