In the superior course, students will study at an advanced academic level and be taught by leading cheese professionals who are all specialists in their respective fields. Part 1 of the program covers an in depth study of cheeses by country. In the second half of the program, students will study the differences in characteristics of cheeses resulting from various cheese making processes, and the important factors to consider in choices when cooking and serving cheese. Students will also enjoy three demonstration classes and tastings of dishes prepared with cheese as a key ingredient.
Who is it aimed at:
This course if for those students who wish to study at an advanced level and gain the Le Cordon Bleu Cheese Diploma
|■||Cultural History of Cheese|
|■||Cheese of France (Northern Region)|
|■||Cheese of France (Eastern Region)|
|■||Cheese of France (Central Region)|
|■||Cheese of France (Southern Region)|
|■||Cheese of Italy (Northern Region)|
|■||Cheese of Italy (Southern Region|
|■||Cheese of Spain|
|■||Cheese from other European countries and America|
|■||Cheese of Japan – History of Cheese in Japan, including dairy farming and cheese production|
|■||Production of cheese - study of variations of cheese based on difference|
|■||of ingredients (milk, lactic acid bacterium, rennet), moisture content and heat application|
|■||Production of cheese -action of microorganisms in ripening cheese and the impact on taste|
|■||Analysis of various types of cheese and the resultant impact of various cheese making processes.|
|■||Cheese cuisine demonstration 1|
|■||Cheese cuisine demonstration 2|
|■||Cheese and bread pairing: introduction of dishes using cheese and bread, and various sandwich styles|
|■||Cheese and beverage pairing: matching of cheese with wine, liquors, beer and other beverages|
|■||Cheese and Wine pairing|
|■||Test and report|
|■||Cheese Arrangement: practical class – preparing cheese platter|
Japanese well listening, reading and writing skill.(This class is available only Japanese)
Applicants must have successfully completed the Cheese Intermediate course.
As a part of this class alcohol will be served. Those participants consuming alcohol must be aged 20 years or above.
Current holders of the Cheese Professional Association Diploma are also eligible to enter directly from this level.
How to gain the certificate:
To gain the Le Cordon Bleu Cheese Superior Certificate students need to:
a. Attend a minimum of 7 out of 9 classes
b. Successfully pass part1 and part 2 tests
Le Cordon Bleu Diploma of Cheese
This Diploma will be issued to students who have successfully completed a minimum of the Le Cordon Bleu Intermediate and Superior Courses. The Diploma will not be issued to Cheese Professional Association Diploma holders who have special entry directly into Superior level.
Note: This qualification is NOT the same as the Cheese Professional Association Diploma, however students will have acquired an advanced level of knowledge and may also wish to apply directly to the Cheese Professional Association sit for their official qualification.
Le Cordon Bleu Paris Chef