Cuisine Module 1 (116 hours total)
28 lessons (3 hours each lesson) + online self-paced study (approx. 30 hours) + final practical exam.
In this module, you will learn to prepare, cook and plate over 60 dishes. These include:
- A range of stocks and soups
- Nicoise salad
- Poached fish fillet, white wine sauce
- Burgundy-style beef
- Roasted baby chicken with jus and dauphinoise potatoes
- Ribeye steak, Maitre d’Hotel butter
Cuisine Module 2 (118 hours total)
15 lessons (3 hours each lesson) + online self-paced study (approx. 30 hours) + final practical exam.
In this module, you will learn to prepare, cook and plate over 30 dishes. These include:
- Sushi and sashimi
- Duck rice with smoked sausage
- Tagliarini with light pesto
- Ceviche with mango, cassava and cambuci pepper
- Seafood cassoulet
- Scallop carpaccio with orange and fennel, teriyaki sauce
- Pork filet mignon, rum ginger sauce, bok choy, and potato purée
- Rack of lamb with herb crust, jus, and sautéed Brazilian vegetables
Pâtisserie Module 1 (116 hours total)
28 lessons (3 hours each lesson) + online self-paced study (approx. 30 hours) + final practical exam.
In this module, you will learn to prepare, cook and plate over 60 dishes. These include:
- Sweet and shortcrust pastry doughs
- Jams and creams
- Peach tart
- Mille-feuille
- Choux pastry
- Chocolate éclairs
- Caramel, praline and nougat
- Swiss and Italian meringues
- Paris-brest
- Lemon crepes
- Raspberry buttercream cake
Pâtisserie Module 2 (118 hours total)
15 lessons (3 hours each lesson) + online self-paced study (approx. 30 hours) + final practical exam.
In this module, you will learn to prepare, cook and plate over 30 dishes. These include:
- Chocolate soufflé
- Macarons
- Different types of ganaches
- Tiramisu
- Chocolate bar with fruits and nuts
- Cannoli
- Churros
- Profiteroles
- Ice creams and sorbets
- Passionfruit cheesecake
Boulangerie Module 1 (40 hours total)
10 lessons (3 hours each lesson), including final practical exam + online self-paced study (approx. 8 hours).
In this module, you will learn to prepare and bake a range of breads, including:
- Vienna bread
- Olive bread
- Fougasse
- Belgian brioche
- Croissant and pain au chocolat
- Walnut bread
- Country-style loaf
- Sugar pie
Boulangerie Module 2 (52 hours total)
6 lessons (3 hours each lesson), including final practical exam + online self-paced study (approx. 8 hours).
In this module, you will learn to prepare and bake a range of breads, including:
- Garlic and herb bread
- Cheese bread
- Wine baguette
- Italian bread
- Ciabatta
- Focaccia
- Rye bread
- Pita bread
Service Module 1 (20 hours total)
5 classes x 4 hours (two hours self-paced and two online tutorial) + final practical exam
Topics covered include:
- Introduction to hospitality, health & safety and roles
- Table setting and service styles
- Order taking, reservations and layout course
- Cheese, beverage, coffee & tea service
- Payment methods
Service Module 2 (20 hours total)
5 classes x 4 hours (two hours self-paced and two online tutorial) + final practical exam and RSA.
Topics covered include:
- Exploring service business models
- Hotel and institutional food services
- Defining your service concept
- Visual identity and business planning
Industry placement (200 hours)
Three days per week over 8 weeks at your chosen venue offered under the Diplôme CordonTec industry placement provider list. This will be arranged with your local Industry Engagement team.
