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Amateur or professional, you want to improve your knowledge of healthy and gourmet food. Take part in our 4-day Nutrition & Health, Gourmet Cuisine program, designed by Chef Eric Briffard, Meilleur Ouvrier de France, Director of Culinary Arts at Le Cordon Bleu Paris institute, in collaboration with Yasmine Bouziane, Dietitian Nutritionist.

Key Information

Prerequisites: Open to everyone

Course duration: 4 days

Total hours:
32 hours + 1 hour for the distribution of participation certificates and photos
Day 1 – 7:45 am - 5:45 pm - lunch: 1h
Days, 2,3 and 4 – 7:45 am - 4:45 pm - lunch: 1h. Last day - 5 pm – 6 pm: Participation certificate

Tuition fee:
€2 100
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants

Teaching language:
This course is taught in French and consecutively translated into English.

A Le Cordon Bleu participation certificate will be issued at the end of the training

Funding
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.



Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



This training is not eligible for the CPF Training Personal Account.



Personal funding: Directly with the Institute.

French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.


Programme details

  • Educational Objectives
    • Learn the basics of Nutrition and Micro-Nutrition
    • Know the true from the false of popular beliefs
    • Decipher the information on a food label (codes, labels)
    • Eat better, for well-being by discovering new gourmet flavours
    • Select a variety of healthy foods to ensure a good nutritional balance
    • Optimize your time to prepare the menus for the week.
    • Create balanced, accessible and innovative recipes
    • Adopt the right habits for a sustainable and reasoned diet
  • Course content

    Theory

    • The importance of nutrition, health risks in case of malnutrition
    • Digestion: moving from food to nutrients
    • The intestinal flora: being healthy thanks to micro-organisms
    • Balanced diet: What is it?
    • Antioxidants and their health benefits
    • Vegetarianism and veganism: a modern and healthy diet
    • “Functional foods” or “Alicament” in French: to heal oneself naturally
    • Food allergies and intolerances: good practices
    • Healthy pastries: how to treat yourself without it being unhealthy

    Practical Culinary Workshops

    • Preparation / Preservation: pulses, condiments, marinades, jams, coulis and pickles
    • Control lactofermentation, germination, dehydration & sterilization (jars)
    • Learn the basics: raw food, healthy cooking methods, the combination of cereals and pulses, creative recipes, influences from world cuisine
    • The art of cooking soups, broths, fresh pasta, ravioli, risotto
    • Prepare fun recipes based on oily fish and sustainable fishing
    • Creative and gourmet themes around poultry and egg
    • Prepare pastries without gluten, without refined sugar with a controlled glycemic index
    • Crackers, tarts, crêpes, cakes, , compotes, creams and desserts
    • Detox drinks
  • Dates and tuition fees
    Sorry. The information is not available at the moment.
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.
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