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              This 3-month certificate course introduces students to French regional dishes, using the techniques acquired in the basic level plus more advanced techniques. The programme focuses on the importance of colour, taste, and texture combinations within food, as well as understanding, production and organization of a modern kitchen.

              Certificate Details

              • Course Structure
                Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world. Our Intermediate Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens. Intermediate Certificate Overview Implement all the Basic cuisine techniques learned and apply them to fundamental European regional cuisine and culinary techniques including developing specific knife skills preparing live shellfish methods of preserving butchery skills and fish filleting participating in large canapés team production compile classic and modern plating presentations sweet and savoury hot soufflé developing sauce knowledge practicing cooking methods identifying specific European techniques and cuisine Kitchen management 2 Implement health, safety and hygiene procedures Food and wine pairing European culinary techniques and cuisine
              • Who is this programme for?
                To enrol for this certificate you need to have successfully completed Basic Cuisine.
              • Term Dates

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                2018
                Jun 26, 2018 - Aug 28, 2018 (Standard, in English)
                USD 8,295.00

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