|
|
|
| Le Cordon Bleu Cuisine DiplomaThe Cuisine Diplôme in 9-months is a step-by-step progression of technical training that leads students from the basics to the more intricate methods in French cuisine. The recipes used to illustrate these techniques reflect the gastronomic diversity of traditional and contemporary French cuisine. They are used as building-blocks which will enable students to adapt to and explore different cuisines of the world. The Process is broken down into three steps:
The Basic Cuisine CourseThe Basic Cuisine Certificate is your preparatory course into the adventures of French cuisine. From the first day, you will be taught the basic skills, from how to hold a knife properly, to peeling vegetables, to trussing a chicken. As the term progresses, techniques are layered upon each other and become more complicated; the demonstrations will become more menu oriented, incorporating aspects of organization, preparation, balance and timing. If you are a more experienced student, this allows you the opportunity to relearn as well as strengthen your existing skills, and for the beginner, this lays the groundwork on which to build during the following terms. Sample dishes include blanquette de veau, le tournedos grillé sauce béarnaise et le filet de daurade. Curriculum
Basic Cuisine Certificate earned The Intermediate Cuisine CoursePrerequisite: Basic Cuisine The Intermediate Cuisine introduces you to the heart of French cuisine - classic French regional dishes that reflect and exemplify the applications of the techniques introduced at the Basic level. You are exposed to the regional influences and the resulting recipes. Some examples are le cassoulet toulousain, bouillabaisse et le tian d’agneau à la menthe. Through practice and repetition, you will begin to perform tasks with more ease and instinct. Chefs are rotated in the practical classes exposing you to various approaches in order to enable you to find a style that suits you best. Demonstrations highlight various family-style and individual plate presentations. Intermediate Cuisine emphasizes the importance of "mise-en-place," organization, production and presentation. A unique element to Intermediate Cuisine is the "Ethnic Buffet" reflecting regional dishes from each student’s country. It is organized, prepared and presented by the students. Curriculum
Intermediate Cuisine Certificate earned The Superior Cuisine CertificatePrerequisites: Basic and Intermediate Cuisine The Superior Cuisine Certificate, which culminates in The Cuisine Diplôme, exposes you to the evolution of French cuisine today. Full menus demonstrated by the Chefs are inspired by those which can be found in the top restaurants today. Some recipes are original and some are contemporary interpretations of some of the classics with which you will already be familiar. The ingredients are richer and more refined, such as foie gras, truffles and champagne. The course reflects the changing seasons by featuring the freshest ingredients available in the markets of Paris. For this reasons, dishes vary considerably. After spending the previous terms practicing French culinary skills, you are encouraged to be more creative both in taste and presentation. The course culminates in the presentation of an original dish based on a mystery basket of ingredients. In addition, you will be required to prepare a technical dish based on compulsory dishes used in major competitions such as the Meilleur Ouvrier of France. Curriculum
Superior Cuisine Certificate earned
Above is for informational purposes only, this site is not affiliated with Le Cordon Bleu |
|
