Come and challenge yourselves with Le Cordon Bleu Master Chef Instructors to raise the bar in your culinary skills to give you fresh perspective intended to WOW your customers or out beat your competitors in your business.
The fresh ideas shared from using inexpensive ingredients which can make your plates or desserts look like a million dollars is worth your while. Refresh or learn new techniques to help you innovate is the objective of this course. Come and join us immediately without delay! Course starting end of October 2020!
Duration: 60 hours
Price: RM 12,800 nett
Included in the fees: ingredients
Entry Requirements: Diplôme de Cuisine/ Diplôme de Commis Cuisinier
Dates: 30 & 31 Oct, 6 & 7 Nov, 20 & 21 Nov, 27 & 28 Nov, 4 & 5 Dec 2020
(* Tool kits & uniforms are not included in the fees)
LESSON 1: Cooking Sous Vide / French classic revisited
Beef Cheek Bourguignon, Angus AAA (cooked with Burgundy Pinot Noir)
Fish Quenelle a la Lyonnaise, Sauce Nantua
Eel stew Normandy style
Whole BRESSE chicken (Chicken Breast and Langoustine, Stuffed leg, Mushroom Royale and Duck Foie gras)
LESSON 2: Duck Foie Gras (Each Student got 1kg Duck liver) Included imported Fresh French Winter Black truffle
Classic Duck Foie gras au torchon
Duck foie gras and Artichoke Terrine
Steamed Duck foie gras
Warm soft duck foie gras cake
Duck foie gras crème brulée et Timut Pepper
LESSON 3: Whole Beef Short Loin (Striploin and Tenderloin) Included imported Fresh French Winter Black truffle
Porter house steak
Beef striploin Bordeaux St Emillion sauce
Beef filet on Bone, a la ficelle
Beef Filet Rossini
Classical Beef Straganov
Chef Extra: Grilled WAGYU BEEF – tasting only
LESSON 4 : Fish and Seafood
Monkfish Saffran broth
Red Tuna Tahitienne
Oyster Rockfeller (Gilardeau oyster)
Lobster Salad Parisian style, Sturgeon Caviar
Grilled Octopus
Chef Extra : Sea Urchin & Conch –tasting only
LESSON 5 : Offals & Fresh Pasta
Beef Tonque Rendang Style (Cappellacci / Tortellini)
Lamb Brains Fritters (Farfelle)
Veal Kidney (Papardelle)
Stuffed Veal Trotters (Culurgioners / Agnoloti)
Confit Duck Gizzards (Gnocchi)
Sambal Beef Oxtail (Lasagna)
Please call 03-5632 1188 or email to malaysia@cordonbleu.edu for more information
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