Discovery of Asian Cuisines

Taught by experts from Asia, the Asian cuisine programme enables participants to discover and understand the knowhow of four East-Asian countries: China, Korea, Thailand, and Japan. These four training programmes examine history, ingredients, and professional working methods, providing an understanding of the specific characteristics of each country.

During these training programmes, students will be introduced to techniques and traditions dating back thousands of years, make dishes from each of the cuisines studied in the programme, and innovate by creating dishes which are characteristic of each country.

Students can either register for all four training programmes at a preferential rate, or for an individual six-week training programme in the cuisine of the country of their choice.

Training programme objectives:

Understanding the fundamentals of each cuisine
Making the traditional cuisine of each country
Understanding the evolution of these cuisines and their differences
Understanding a different gastronomic culture and its background
Understanding the culinary techniques of each type of cuisine, the ingredients, methods, equipment, knives etc
Understanding the importance of health and well-being in the gastronomy of each country

Who is this programme for?

Restaurateurs who wish to train in each of these specific cuisines and their ingredients
Cuisine students and professionals who wish to train in these Asian culinary specialities

Key Information

Prerequisites

All applicants must be aged 18 years or older
The programmes are open to everyone, experience or practical knowledge are not required
Applicants must have successfully completed secondary education (baccalaureate or equivalent)

Teaching Method: Practical and theorical classes. All practical classes are taught in specially equiped asian practical kitchens, where the Chefs explain the techniques.
Languages : Classes are taught in English and translated into French (consecutive interpreting).
Diploma awarded: Students will be awarded a cuisine certificate, corresponding to the cuisine studied, for each successfully completed training programme.

Programme details

programme content
- Understanding and using the basic techniques of each cuisine
- Preparing the most popular dishes of each cuisine
- Making the regional dishes of each cuisine
- Understanding how to pair colours, aromas, shapes, textures, tastes, and flavours
- Making basic stocks, soups, and sauces
- Making and learning how to correctly dose basic “seasonings” and vinaigrettes
- Learning knife skills (vegetables, meat, poultry, seafood)
- Controlling the freshness of raw materials
- Mastering the correct cooking temperatures and times for different cooking methods
- Learning good hygiene practices
Duration and Tuition Fees

Programme duration: 6 months
Those wishing to take only one certificate can register for a 6-week training programme on the cuisine of their choice.

Tuition fees: €21,600 (6-month programme on 4 cuisines)
Tuition fees include the application fee (€2,000), the educational programme, and activities.

Student kit:
Students who have not previously taken one of Le Cordon Bleu culinary arts programmes must also buy the uniform and equipment, as these are not included in the tuition fees.

Cost of Student kit: €1,500
Intake dates and apply

Sorry. The information is not available at the moment.
Chinese cuisine certificate
Japanese cuisine certificate
Korean cuisine certificate
Thai cuisine certificate

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