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Chef Eric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France MOF), Director of Culinary Arts at Le Cordon Bleu Paris institute, has developed with his team of Chefs this four-day programme around new culinary techniques and trends. During this training, participants reinforce their culinary skills and acquire the necessary knowledge for sous vide (vacuum cooking) and the use of different cooking methods at low temperatures, as well as plating dishes and presentation.
  • Comparing cooking methods
  • Introduction and good hygiene practises (HACCP)
  • Using a sous-vide machine, immersion circulator, combi-oven, blast freezer, temperature probe etc
  • Preservation of ingredients
  • Knowledge of molecular cuisine techniques (texture games, Cryogenics)

Key Information

Prerequisites: Le Cordon Bleu Cuisine Diploma or 2 years of professional experience

Course duration: 4 days

Total hours:
32 hours + 1 hour for the distribution of participation certificates
Day 1 – 7:45 am - 5:45 pm - lunch: 1h
Days, 2,3 and 4 – 7:45 am - 4:45 pm - lunch: 1h.
Last day - 5 pm – 6 pm: Participation certificate.

Tuition fee:
1 890
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment.
A recipe book will be provided
to participants.

Teaching language:
This course is taught in French and consecutively translated into English.

A Le Cordon Bleu participation certificate will be issued at the end of the training.

Funding
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.


Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



This training is not eligible for the CPF Training Personal Account.



Personal funding: Directly with the Institute.

French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Comparing cooking methods
    • Introduction and good hygiene practises (HACCP)
    • Using a sous-vide machine, immersion circulator, combi-oven, blast freezer, temperature probe etc
    • Preservation of ingredients
  • Course content
    • Workshop practice: Approach to quality products
    • Preparation for sous-vide and the use of different cooking techniques at a low temperature (vegetables, fish, meat, fruit) and comparison of cooking methods
    • Plating of recipes and presentation of meats, fish, vegetables and fruits
    • Playing with textures: introduction to basic molecular cuisine techniques
    • Crunchy items for decoration in gastronomy
    • Techniques for cold or hot espumas (foams) using a siphon in cuisine and pastry
    • Dried fruit and vegetables (dehydrator)
    • Smoking with and without smoke
    • Touching upon cryogenic cuisine
    • Plating of dishes and presentation of molecular techniques
  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    2021
    Sep 20, 2021 - Sep 23, 2021 ( Standard )
    € 1,890.00
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