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              Intensive training programme dedicated to new culinary arts techniques

              Perfect your techniques, consolidate your expertise and skills during a week of classes focusing on new culinary arts techniques with Michelin-starred Chef, Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), Executive Chef and Culinary Arts Director at Le Cordon Bleu Paris institute, and his team.

              This programme, entirely created by the academic Chef team at Le Cordon Bleu Paris institute, presents new techniques to discover and master the modern technology used in today’s gastronomic world.

              2017 dates: from Monday 6 to Friday 10 November 2017

              Key Information

              Languages: French, translated into English

              Duration: 1 week

              Price: 1 890€ (including registration fees, utensils and all tastings)

              Number of hours of classes: 35 hours of classes

              Entry requirements:

              • Le Cordon Bleu Grand Diplôme® or Cuisine Diploma
              • or 2 years of professional experience.

              Introduction to New Culinary Arts Techniques programme details

              • Programme structure
                Each class is a practical workshop under the leadership of Chef Éric Briffard.
                Classes take place from 8am to 12pm and from 1pm to 5pm every day over a four day period.
                The fifth day is dedicated to reviewing the programme for each technique covered and to a debriefing with the Chef.
              • Course content
                • Introduction to good hygiene practices, HACCP applied to sous-vide (the vacuum cooking technique)
                • Preparation of the basics and cooking
                • Preparation for sous-vide and the use of different cooking techniques, at low temperature and under vacuum (vegetable, fish, meat, fruit)
                • Comparison of cooking methods
                • Bain-marie with immersion circulator, steam/forced air combi- oven
                • Techniques for making hot and cold espumas (foams), using a siphon (whipped cream dispenser), for both cuisine and pastry
                • Playing with textures: introduction to basic molecular cuisine techniques
                • Using crisp elements as decoration in gastronomy
                • Smoking with and without smoke
                • Dried fruit and vegetables (dehydrator)
                • Plating dishes and “Restaurant” presentation/finish on the plate
                • Touching upon cryogenic cuisine
                • Summary of the training programme
              • To register for this programme
                • You must possess a Culinary Arts diploma and have a minimum of 2 years of professional experience. Provide a CV.
                • This continuing education training programme can be carried out using the hours accumulated on a Personal Training Account for French citizens.
              • Certificate awarded
                Introduction to New Culinary Arts Techniques Certificate
              • Intakes and apply

                Term Dates & Prices

                Select a date
                2017
                Nov 6, 2017 - Nov 10, 2017 (Standard)
                € 1,890.00

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