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ProfessionnellesProfessionnelles Workshop

Workshop

Practical Classes Taught by Le Cordon Bleu Chefs

Cuisine, Pastry, and Bakery workshops aim to enhance student’s skills and techniques in each discipline. Rather than focusing on learning recipes, students will work with raw materials to fine tune their techniques.

Note: Generally there are no take home items from these classes, except for materials used in Cuisine workshops

Level of Difficulty

For people interested in perfecting cuisine, pastry and bakery skills and knowledge

Level of Difficulty

For current cuisine, pastry and bakery students

Level of Difficulty

For cuisine, pastry and bakery graduates and professionals

Cusine Pâtisserie Boulangerie

Cuisine Basics:
Poultry

Pastry Basics:
Sugar Art

Bakery Basics:
Brioche

Content: This workshop allows students to deepen their knowledge of poultry - from choosing good quality poultry to preparing it using the right methods. These methods include trussing, deboning, separating into 4 and 8 pieces, manchonnage (scraping the bone), crapaudine (cutting from the back and shaping the bird like a toad), storage and cooking methods.

Duration: 3 hours Fee: ¥9,000 
Level of difficulty: 

This workshop allows students to witness the interesting changes to sugar under different cooking temperatures. Students will study the basics of sugar art and discover different types of sugar art decorations.



Duration: 2 hours Fee: ¥6,000 
Level of difficulty: 

This workshop provides students with the opportunity to review all techniques used for preparing butter based dough.
* Finished products are allowed to be brought home.



Duration: 6 hours Fee:
¥12,000 
Level of difficulty: 

Cuisine Basics:
Basic Techniques of Sausage Preparation

Pastry Basics:
Chocolate

Bakery Basics:
Façonnage (shaping) and Coupé (scoring)

Content: This workshop helps students understand the characteristics and differences between different charcuterie - cured, dried, and smoked. Students will also learn how to prepare various kinds of farce (stuffing), saucisse and saucisson. Common techniques used in charcuterie (salt-pickling, drying, and smoking), appropriate methods of cooking and chilling, and the knowledge of basic safety rules for food and charcuterie will also be taught in this workshop.


Duration: 3 hours Fee: ¥9,000 
Level of difficulty: 

This workshop introduces to students to chocolate tempering, using chocolate of the highest quality. Students will have the opportunity to practise making simple decorations with the use of chocolate molds, understand three different tempering methods (marble slab, cold water, seeding), and learn how to use a mold correctly.

Duration: 2 hours Fee: ¥5,000 
Level of difficulty: 

This workshop allows students to learn 6 classic French façonnages (shaping) and coupé (scoring) methods.
* Finished products are allowed to be brought home.




Duration: 3 hours Fee: ¥6,000 
Level of difficulty: 

   

Pastry Basics:
Use of Piping Bag

   
 

This workshop allows students to better understand and to practise how to use a piping bag correctly using classic piping tips with practice cream.
*Practice cream is not allowed to be brought home due to hygiene reasons.


Duration: 2 hours Fee: ¥5,000 
Level of difficulty: 

 
Schedule

 

course

Date and Time

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Cuisine

Poultry(Japanese・Chinese)

11/10(The) 8:30-11:30

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Sausage Preparation(Chinese・Japanese)

11/9(Mon) 12:00-15:00

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Sausage Preparation (English・Japanese)

11/16(Mon) 12:00-15:00

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Pastry

Sugar Art(Chinese)

12/7(Mon) 8:30-11:30

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Sugar Art(English)

11/25(Wed) 8:30-11:30

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Sugar Art(Japanese)

11/23(Mon) 8:30-11:30

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Chocolate(Chinese)

10/26(Mon) 12:00-14:00

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Chocolate(English)

11/4(Wed) 9:00-11:00

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Chocolate(Japanese)

11/6(Fri) 16:00-18:00

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Use of Piping Bag(Chinese)

10/15(Thu) 9:00-11:00

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Use of Piping Bag(English)

10/12(Mon) 9:00-11:00

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Use of Piping Bag(Japanese)

10/17(Sat) 14:00-16:00

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Bakery

Brioche(中・仏)

11/9(Mon) 10:00-17:00

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Brioche(日・仏)

11/14(Sat) 10:00-17:00

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Façonnage (shaping) and Coupé (scoring)(中・仏)

10/20(Tue) 10:00-13:00

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Façonnage (shaping) and Coupé (scoring)(仏・日) 11/18(Wed) 14:00-17:00

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