Le Cordon Bleu Logo

Certificate

You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and intuitive form, which allows the incorporation of more complex techniques. During the last stage of the Certificate, you will receive a course of traiteur (catering), aimed at preparing a main piece and their garnishes. During this exercise, you will learn about the organization and teamwork.

 

We have 3 School Cycles in the year:  April, August & October.

 

Key Information

Duration: 8 weeks
Price: $7,650.00 USD
Days a Week: 4 days
Hours per Week: Approximately 24 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 16 students per group

Certificate Details

  • Includes
    • Ingredients
    • Recipe
    • Intermediate Cuisine Certificate
  • Programme Details
    • Gastronomic tour through the different regions of France.
    • Knowledge of wide variety of: poultry, meats, fish, shellfish, vegetables and green vegetable.
    • Basics of foie gras.
    • Basics of fresh pasta.
    • Introduction to the production of hot entrances.
    • Introduction to traiteur: cold chain work, elaboration and presentation.
    • Introduction to delicatessen and different filling.
  • School Cycles

    Term Dates & Prices

    Select a date
    2024
    May 13, 2024 - Jul 18, 2024 ( Standard , Morning , in Spanish )
    7,650.00USD
    Jul 24, 2024 - Sep 27, 2024 ( Standard , Morning , in Spanish )
    7,650.00USD
    Oct 7, 2024 - Dec 16, 2024 ( Standard , Morning , in Spanish )
    7,650.00USD

Information Request

Other Courses

Mexico
Mexican Cuisine Foundations
Find out more
Bakery, Danish Pastries & Artisan Breads
Find out more
Wine & Spirits
Find out more
TOP