Objectives of the certificate :
Having mastered classical French culinary techniques, students will be encouraged to be more creative in both taste and presentation. They will develop their knowledge 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
- Chef in the spotlight: visit of a Chef from a prestigious establishment
In addition to the classroom and practical courses, 8 videos per Certificate are made available to the student throughout the trimester. This represents 20 hours of digital teaching, integrated and available on the teaching resources software. The student will also benefit from theoretical course materials and additional technical expertise videos.
Who is this certificate for?Enrolment is open to all candidates who have completed an Intermediate Cuisine Certificate at a Le Cordon Bleu institute.
4 intake dates per year: January, April, July, October.
Languages: Training is given in French with consecutive translation into English
