Advanced Culinary Techniques

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.

Key Information

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

Course duration:
4 days, 32 hours
Day 1: 7:45am – 5:45pm (lunch: 1h)
Days 2, 3 and 4: 7:45am – 4:45pm (lunch: 1h)

Tuition fee: €2,100
The fees include welcome coffee, lunches and tastings.

Teaching Method:
Workshop based with individual follow-up.
Classrooms are equipped with professional equipment. Utensils and equipment are loaned for the practical classes. A recipe book will be provided to participants.

Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site. An apron, a tea towel, a hat a cooler bag are offered to each participant.

Evaluation Method:
The Chef Instructor will check your knowledge, in the form of a formative evaluation.

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

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

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.
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.

Entrepreneur:
Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

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
- Learn the essential techniques for sous-vide cooking and the use of different low temperature
  cooking methods
- Learn about good hygiene practices
- Learn to use sous-vide machines, an immersion circulator, combi-oven and blast
  chiller
- Food preservation
Operational Objectives
- Improve the organoleptic quality of the dishes
- Stimulate creativity and originality
- Adapt to new and innovative culinary techniques
- Apply molecular and biochemical principles
- Implement techniques for cooking under vacuum at low temperatures
Course content
- Introduction and good hygien practices (HACCP)
- 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

Sorry. The information is not available at the moment.
Statistics

Attendance rate: The attendance rate for this course was 100% in 2021

Testimonials

The Advanced Culinary Techniques course is a fantastic palette to use in the kitchen as a professional. Learning all the methods allows me to do more experimentation at home.

Sheila Struyck, Advanced Culinary Techniques 2021

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.

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