Students will refine and become more efficient in the kitchen as they use their new skills and techniques to create famous recipes. The Intermediate Cuisine program introduces students to classic French regional dishes through which they will apply the techniques introduced in the Basic-level program. Through practice and repetition, students begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasizes the importance of mise en place: understanding, organization and production. Demonstrations highlight various kinds of presentations from platter to plate. Intermediate Cuisine is the second step, followed by superior in completing the Diplôme de Cuisine.