In-depth study of French classic and French regional cuisines:
- Product origins and influences on regional cuisine
- Perfecting professional kitchen skills
- More advanced technical cuts and presentation
- Taste analysis the use of seasonings & flavorings
- Introduction to color, taste and texture combinations
Demonstrations are translated into English.
Intensive programmes have the same curriculum as the full length programmes. Since these programmes are accelerated, students can only take one discipline at a time: cuisine or pâtisserie.
Scheduling is up to 6 days a week and 6-9 hours of courses daily.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.
Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu
