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Diplôme CordonTec is a technical training that offers a set of knowledge and skills through the application of the basic techniques of French cuisine. This method combined with discipline, intensive training, and individual commitment is a key success factor for developing trained professionals who can confidently pursue a culinary career advancement and become chefs.

The student is qualified in Cuisine, Pâtisserie, Boulangerie, and Services. This last qualification in particular is an important component that will have the internship program, offering the student practical experience in this segment, enabling greater opportunities in the labor market and empirical understanding for the accelerated development of the career or for a higher level of study within the Le Cordon Bleu worldwide training network. Diplôme CordonTec is your passaport to the job market!

Key information

Duration
  • Approximately 12 months
  • Approximately 24 months (Extensive)
Total Hours
  • 800 hours approximately
Date

2020
        03/03/2020 – Turma Manhã - Das 7:00hrs às 11:00hrs - Monday to Friday (12 months)
        03/03/2020 –  Turma Noite  - Das 18:00hrs às 22:00hrs - Monday to Friday  (12 months)

Price
  • R$ 42.021,00 + enrolment fee: R$ 150,00. * net value without local or international taxes.
Items included
  • Uniform, learning materials and utensils kit
Payment method
  • Credit and Debit cards *
  • Bank Slip
*For Installments, please send an email to saopaulo@cordonbleu.edu or mlima@cordonbleu.edu or preboucas@cordonbleu.edu
* Card taxe* will be added to the value of the purchase.


Entry requirements
  • There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of is the High School diploma or equivalent document.

Diploma Details

  • EDUCATIONAL OBJECTIVES

    Diplôme CordonTec's educational objectives are:

    • Train the students through teaching skills, knowledge, and culinary technicals so that they can work as professionals in the industry, commerce or retail including hotels, bars, restaurants, buffets and different businesses in this segment.
    • Promote in the student the understanding of the procedures of hygiene, health and safety in the workplace seeking the effectiveness in the work in a team.
    • Prepare the student to apply a range of skills in developing recipes through appropriate culinary terms and knowledge of the ingredients.
    • Apply a variety of teaching methods for the student domain including demonstration, cooking practices, sensory assessments, and group discussions.
    • Build a foundation for lifelong learning that will enable graduates to progress in their culinary and hospitality careers.
  • PROGRAM LEARNING OUTCOMES

    The structure of the curriculum is in accordance with the international culinary segment and the educational philosophy of Le Cordon Bleu. Diplôme CordonTec is divided into theoretical, demonstration, assessment and internship classes. At the end of the course, students will be able to apply culinary practices and service skills that will enable proficiency in their careers in the culinary arts, such as:

    Cuisine

    • Mise-en-Place techniques and recipes;
    • Production methods in Cuisine;
    • International Cuisine: From Asia , America and Europe
    • Technical preparation of various key elements and cooking basis, such as: veloutés, soups, broths and sauces; eggs, vegetables and farinaceous products; meat, seafood and poultry products; appetizers, assorted salads and fruits in general;
    • Planning and execution of national and French menus for exclusive services or large buffets;
    • Creation of technical forms for preparation.

    Pâtisserie

    • Mise-en-Place in Pâtisserie;
    • Production methods in Pâtisserie;
    • Technical preparation key elements, which are the basis of the French Pâtisserie, such as: loaves of bread, basic cakes and pies; creams, toppings and fillings; Viennoiseries; feuilletage; chocolate and desserts.

    Boulangerie

    • Mise-en-Place in Boulangerie;
    • Production methods in Boulangerie;
    • Preparation of natural yeast, breads and pastas.

    Service

    • Cleaning and hygiene rules in coffee shops and commercial restaurants;
    • Preparation for service in cafes, pâtisseries and restaurants;
    • types of restaurant services;
    • Customer service and Marketing (Matrix BCG).

    Internship

    • Supervised internship support for the production;
    • Execution of the processes to carry out lunch and dinner for the employees;
    • Support the Chefs teachers in the regular classes;
    • Elaboration of technical files;
    • Realization of hygiene and maintenance of kitchens;
    • Labeling and stock control of products;
    • Control of product validity.
  • Terms & Dates

    Term Dates & Prices

    Select a date
    2020
    Mar 2, 2020 - Mar 5, 2021 ( Standard , in Portuguese )
    R$ 42,021.00
    Mar 2, 2020 - Mar 5, 2021 ( Night , in Portuguese )
    R$ 42,021.00
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