DIPLOMA IN CULINARY MANAGEMENT
The Diploma in Culinary Management collates all these elements, within three months, to help students customize their goals, their recipes, manage food and operational costs and learn how to properly run a kitchen.
INTRODUCTION TO NEW CULINARY ARTS TECHNIQUES
Le Cordon Bleu programmes in cuisine are divided into three levels: basic, intermediate and superior.
BASIC CUISINE CERTIFICATE
This course is an introduction to classic French culinary techniques. Students begin to build or refine their repertoire of culinary skills with the essential techniques of cooking: professional knife handling,
preparing stocks, sauces, forcemeats and doughs, instruction on safety, hygiene, organization, and French culinary terms and definitions.
INTERMEDIATE CUISINE CERTIFICATE
This level applies the techniques acquired in basic level and introduces the flavors and influences of French regional cuisine. The lessons will cover training in food presentation, product origins, advanced
technical cuts, seasonings, flavor appreciation and the importance of color, taste, and texture combinations. Through practice and repetition, students aim to perform tasks more easily and
SUPERIOR CUISINE CERTIFICATE
Successful completion of this level culminates in the Cuisine Diploma. Original and contemporary interpretations of classic dishes are studied and students are encouraged to present their dishes
innovatively and creatively. Intricate techniques, kitchen efficiency, and use of deluxe ingredients are all mastered during this level. At the end of this course the best students will be encouraged to join our internship programme.
Intensive certificates are available throughout the year. Intensive programs follow the same curriculum as the standard programmes and at the same tuition fees. Since these programmes are accelerated,
students can only take one discipline at a time: cuisine or pâtisserie. Intensive courses are scheduled 6 to 12 hours daily, 6 days a week.