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              Cuisine Diplomas

              Le Cordon Bleu programmes in cuisine are divided into three levels: basic, intermediate and superior.

              BASIC CUISINE CERTIFICATE
              This course is an introduction to classic French culinary techniques. Students begin to build or refine their repertoire of culinary skills with the essential techniques of cooking: professional knife handling,
              preparing stocks, sauces, forcemeats and doughs, instruction on safety, hygiene, organization, and French culinary terms and definitions.

              INTERMEDIATE CUISINE CERTIFICATE
              This level applies the techniques acquired in basic level and introduces the flavors and influences of French regional cuisine. The lessons will cover training in food presentation, product origins, advanced
              technical cuts, seasonings, flavor appreciation and the importance of color, taste, and texture combinations. Through practice and repetition, students aim to perform tasks more easily and
              instinctively.

              SUPERIOR CUISINE CERTIFICATE
              Successful completion of this level culminates in the Cuisine Diploma. Original and contemporary interpretations of classic dishes are studied and students are encouraged to present their dishes
              innovatively and creatively. Intricate techniques, kitchen efficiency, and use of deluxe ingredients are all mastered during this level. At the end of this course the best students will be encouraged to join our internship programme.

              Intensive Sessions

              Intensive certificates are available throughout the year. Intensive programs follow the same curriculum as the standard programmes and at the same tuition fees. Since these programmes are accelerated,
              students can only take one discipline at a time: cuisine or pâtisserie. Intensive courses are scheduled 6 to 9 hours daily, 6 days a week.

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