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Intensive training programme dedicated to Advanced Culinary Techniques

Perfect your techniques, consolidate your expertise and skills during a week of classes focusing on new culinary arts techniques with Michelin-starred Chef, Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), Executive Chef and Culinary Arts Director at Le Cordon Bleu Paris institute, and his team.

This programme, entirely created by the academic Chef team at Le Cordon Bleu Paris institute, presents new techniques to discover and master the modern technology used in today’s gastronomic world.

Key Information

Languages: French, translated into English

Duration: 4 days

Price: 1 890€ (including registration fees, utensils and all tastings—please note that you will need to bring your own full uniform)

Number of hours of classes: 35 hours of classes

Entry requirements:

  • Le Cordon Bleu Grand Diplôme® or Cuisine Diploma
  • or 2 years of professional experience.
Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery, taught by renowned chefs:


Introduction to Advanced Culinary Techniques programme details

  • Programme structure
    Each class is a practical workshop under the leadership of Chef Éric Briffard.
    Classes take place from 8am to 12pm and from 1pm to 5pm every day over a four day period.
    The fourth day is dedicated to reviewing the programme for each technique covered and to a debriefing with the Chef.
  • Course content
    • Introduction to good hygiene practices, HACCP applied to sous-vide (the vacuum cooking technique)
    • Preparation of the basics and cooking
    • Preparation for sous-vide and the use of different cooking techniques, at low temperature and under vacuum (vegetable, fish, meat, fruit)
    • Comparison of cooking methods
    • Bain-marie with immersion circulator, steam/forced air combi- oven
    • Techniques for making hot and cold espumas (foams), using a siphon (whipped cream dispenser), for both cuisine and pastry
    • Playing with textures: introduction to basic molecular cuisine techniques
    • Using crisp elements as decoration in gastronomy
    • Smoking with and without smoke
    • Dried fruit and vegetables (dehydrator)
    • Plating dishes and “Restaurant” presentation/finish on the plate
    • Touching upon cryogenic cuisine
    • Summary of the training programme
  • To register for this programme
    • You must possess a Culinary Arts diploma and have a minimum of 2 years of professional experience. Provide a CV.
    • This continuing education training programme can be carried out using the hours accumulated on a Personal Training Account for French citizens.
  • Certificate awarded
    Advanced Culinary Techniques
  • Intakes and apply
    Sorry. The information is not available at the moment.

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