Le Cordon Bleu News, 02/07/2008
Perfect your Culinary Skills with Le Cordon Bleu!
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|Continuing Education - Professional Modules|
The Continuing Education Programs are programs ideal for those looking to perfect and learn new techniques, to discover new products, texture and technologies and to reinforce their skills. This training focus on refining the culinary techniques gained in the first three levels of the Cuisine and Pâtisserie Diplomas. The modules are proposed to graduates of Le Cordon Bleu and to professionals which a significant experience in French cuisine and/or pastry.
Le Cordon Bleu Chefs have researched and tailor-made each program and are committed to passing on the knowledge drawn from their professional experiences. Recipes are made as they would be in a professional setting, using cutting edge techniques and following next national and international trends.
International Influences: April 27 to 30 2009 and September 15 to 18 2009
Natural & Light Cuisine Techniques: May 4 to 7 2009 and September 22 to 25 2009
Modern Star Cuisine:May 12 to 15 2009 and September 29 to October 2 2009
Entremets:March 30 to April 3 2009 and October 5 to 9 2009
Chocolate & Confectionary: April 7 to 10 2009 and October 13 to 16 2009
Plated Desserts & Viennoiserie: April 14 to 17 2009 and October 20 to 23 2009
Mastering Techniques in Sugar Art: April 21 to 24 2009 and October 27 to 30 2009
Registrations on liner lcbparis.com (click over programs and apply).
For more information please contact firstname.lastname@example.org
Le Cordon Bleu Paris
8 rue Léon Delhomme
+33 (0)1 53 68 22 50