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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 three-day program 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

Registrations are closed for 2020. The 2021 dates will soon be online.

Key Information

Prerequisites:

  • Le Cordon Bleu Cuisine Diploma
    or
  • 2 years of professional experience
Course duration: 3 or 4 days

Total hours:
21 hours + 1 hour for the distribution of participation certificates and photos

Day 1 - 7 hours
9 am to 10 am: Welcome & visit
10 am – 5 pm: Introduction to HACCP hygiene practises applied to sous vide & training (12:30 pm – 1:30 pm: Lunch)

Day 2 - 7 hours
10 am – 5 pm: training (12:30 pm – 1:30 pm: Lunch)

Day 3 - 7 hours
10 am – 5 pm: training (12:30 pm – 1:30 pm: Lunch)
5 pm – 6 pm: Participation certificate

Tuition :
1 890 (4 days) - 1 490 (3 days)
The fees include educational material (recipe book), welcome breakfast 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

Teaching language :
This course is taught in French

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

Programme details

  • Course content
    • Techniques for cooking meat, fish and vegetal
    • Playing with textures: introduction to basic molecular cuisine techniques
    • Techniques for cold or hot espumas (foams) using a siphon
    • Touching upon cryogenic cuisine
    • Crunchy items for decoration in gastronomy
    • Smoking with and without smoke
    • Dried fruit and vegetables (dehydrator)
  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    2021
    Mar 22, 2021 - Mar 25, 2021 ( Standard , in French )
    € 1,890.00
    Mar 29, 2021 - Mar 31, 2021 ( Standard , in French )
    € 1,480.00
    Jun 28, 2021 - Jun 30, 2021 ( Standard , in French )
    € 1,480.00
    Sep 20, 2021 - Sep 23, 2021 ( Standard , in French )
    € 1,890.00
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