Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, presents the accelerated version of its Cuisine, Pastry and Boulangerie diplomas.
The classic cycle, which covers Cuisine, Pastry and Boulangerie, is the cornerstone of Le Cordon Bleu institute Culinary Arts programmes. These culinary training programmes put the most rigorous and comprehensive traditional French culinary techniques into practice. Students are able to explore what constitutes classic dishes whilst developing their creativity. Each discipline is made up of a number of levels with a certificate awarded after successful completion of each level. Students who complete all the certificates of the different levels are awarded a Diploma.
To enable the largest possible number of students to follow the programmes, intensive sessions are available at Le Cordon Bleu Paris. These intensive courses follow the same curriculum as the standard programme, but are carried out in a condensed fashion to enable students to be awarded a diploma in a shorter space of time. With 6 to 12 hours of classes per day, 6 days a week, a student can complete their training programme in 6 months, as opposed to 9 in non-intensive, for Cuisine and Pastry, and in 5 months, as opposed to 6, for Boulangerie.
Le Cordon Bleu institute teaching technique is based on demonstrations and practical classes. This unique method enables students to learn culinary expertise more quickly and in a more empirical fashion. Classes are taught in French by prestigious Chefs from Michelin-starred restaurants or who have been awarded prestigious titles, such as One of the Best Craftsmen in France (Meilleur Ouvrier de France). All lessons are taught in French and translated into English by a specialized translator.
Intensive sessions are available at certain times during the year
Dates of the next session: from 21 November 2016 to 21 December 2016
For further information or registration: email@example.com