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Le Cordon Bleu Culinary Course Initiation
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Cuisine - Initiation Course(22 Lessons)
Initiation Cuisine course opens the door to the adventures of French cuisine.

Initiation course of Cuisine is the only original course at Le Cordon Bleu Japan.

Initiation course provides you with basic hands-on technique skills and some recipes of French traditional dishes. The beginning of French cuisine is to learn how to hold a knife properly, how to cut vegetables and how to truss a chicken. As the progress, built up techniques, and get more complicated. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. As the basis of essential cuisine, this program is for beginners or experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.


Initiation Study Module

The aim of this program is to provide an introduction to French Cuisine

  • The use and care of cookery equipment
  • French classical cooking techniques
  • Practice and acquirement basic techniques
  • Lecture of theme: Eggs, Soup, fond de veau and so on.
  • Lecture of basic food preparation method: grill, roast, poêlé, poche, sauté and frire
  • History of French cuisine

 

» How to Apply

 


 
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