Please note that the certificates can be registered for individually, beginning with the Basic Cuisine Certificate
- Basic Cuisine Certificate
This certificate introduces fundamental French cuisine techniques:
- Learning classic and traditional French gastronomy techniques
- Organisation, hygiene and safety in cuisine
- Mastering the use of knives, introduction to professional techniques (cutting, different cuts)
- Carrying out preliminary preparation of foodstuffs: vegetables, fish and meat
- Learning different cooking methods
- Making stocks, sauces, jus, emulsions and soups
- Making basic doughs and restaurant desserts
- French cuisine terminology
- Culinary theory classes: meat, dairy products
- Sensorial analysis of a dish
- Educational visit to a Parisian market, buying and tasting
- Exploration of the Institute’s vegetable roof garden, 800 m² of urban agriculture biodiversity
- Intermediate Cuisine Certificate
In intermediate level, you will be introduced to French and European regional cuisines and put the techniques, learned in basic level, into practice:
- French and European regional cuisines
- Making full use of assimilated techniques
- Origin, quality and sustainability of seasonal products and products from diverse terroirs
- Organisation, hygiene and safety in cuisine
- Advanced cutting and professional techniques
- Introduction to colour, taste and texture combinations
- Contemporary cooking techniques
- Awakening the senses to different flavours and mastering seasoning
- Reproducing an identical dish
- Learning to analyse food and wine pairing with a sommelier
- Culinary theory classes: vegetables, sea food and Italian ingredients
- Beekeeping workshop
- Seafood conference, taught by an industry professional
You will be placed in a professional environment for 3 months in the services of the Institute. Here is the content of the skills taught:
- Culinary production
- Supply management
- Production organization
- Professional communication
- Superior Cuisine Certificate
Once you have mastered classic French culinary techniques, you will be encouraged to unleash your creativity, both in terms of flavour and presentation. You will develop your understanding of the evolution of international culinary techniques.
- Making classic dishes with an original and contemporary twist
- Organisation, hygiene and safety HACCP
- Using and gaining knowledge of noble ingredients
- Perfecting culinary techniques
- Time management in cuisine
- Plate presentation
- Mastering perfect cooking temperatures for meat and fish
- Experimenting with cooking techniques: sous vide, low temperature
- Developing a creative and aesthetic style
- Encounters with renowned chefs, featured chef demonstration
- Culinary theory classes: nutrition, recipe data sheet and costing
- Demonstration by a professional butcher
- Taking part in cocktail parties and other events at Le Cordon Bleu institute
- Educational visit to Europe’s largest market: Rungis international
