Le Cordon Bleu Japan is pleased to announce exciting new changes to the Cuisine Diploma Programme. Commencing in 2018, the programme will be converted to 3 levels of Basic, Intermediate and Superior Cuisine and the content upgraded to respond to rapid globalization and culinary trends. Furthermore these new changes will provide a smooth transition for Japanese and International students alike who wish to have the option of undertaking their studies in Le Cordon Bleu schools around the world. Basic Cuisine will introduce students to the fundamental cooking techniques and kitchen organization skills. During Intermediate Cuisine, students will reinforce these techniques as they apply them to French regional cuisine with an emphasis on an innovative bistronomie approach. Upon reaching Superior Cuisine, students will learn more advanced techniques and work with high end ingredients whilst also expressing their creativity. Finally students will plan a culinary event to showcase all of the skills, knowledge and techniques gained during the programme.
Basic Cuisine is designed to develop students’ competencies to work in a professional kitchen. Beginning with basic knife skills, students steadily progress to learn stocks, sauces, butchery and all classic cooking methods whilst familiarizing themselves with French culinary terminology. Students will also develop personal kitchen organization skills through individual practical application.
Intermediate Cuisine introduces students to the concepts of Bistronomie which draw upon the classic French regional cuisine heritage in a fresh, modern and innovative manner. Through this learning, students will build upon skills and knowledge gained in Basic Cuisine whilst focusing on attention to detail for mise en place, organization and presentation of dishes.
During Superior Cuisine, the students will apply advanced preparation and cooking techniques including butchery skills, vegetable garnishes, developing textures, personal creativity, and contemporary plate presentation. Students will master intricate culinary techniques and methods using high-end ingredients. Working as a team, students will plan and host a culinary event showcasing dishes of high quality and taste.
Inquiries
Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One ...
"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the ...
Discover the interview with Franck Ramage.
The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...
In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their ...
Are you looking for that perfect gift for your special one? Make this festive season special with our available choice of hand-made Macarons or Valentine Sable ...
Stéphane Lecenes followed the 2013-2014 session Wine and Management Programme and came 3rd in his class. He shares his experiences at the School, his background ...
Mary Berry was born in Bath and when she finished college she wanted to register at Le Cordon Bleu. She developed a passion for cooking from her mother. It ...
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
