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Basics of Gastronomy

Sao Paulo

Specialize with the main Techniques of French Gastronomy in a program designed by Le Cordon Bleu Brasil and divided into 5 days. In this combo, you will take the five modules below, and at the end, you will have developed the techniques that will further improve your day to day in gastronomy.
Discover the course and what will be taught on each day:

1) The arts of Sauces & Jus

Date: 11/07/2022
Hours: 15:30 to 22:00
Mode: Demonstration and Practice

In this course, you will learn the techniques of preparing the delicious recipe for Carré de Lamb in herb crust.

2) Basic techniques for egg preparation

Date: 12/07/2022
Hours: 15:30 to 22:00
Mode: Demonstration and Practice

Learn the most different techniques of classic preparation with eggs. For this course, the Chef will teach you tasty egg preparations, enriching your experience with the flavors of this rich ingredient.

3) Basic techniques for cutting and preparing birds

Date: 13/07/2022
Hours: 15:30 to 22:00
Mode: Demonstration and Practice

In this course, you will learn the techniques of cleaning, cutting and preparing chicken, as well as delicious, light and nutritious dishes.

4) Basic techniques for preparing Fish and Seafood

Date: 14/07/2022
Hours: 15:30 to 22:00
Mode: Demonstration and Practice

In this course, you will learn to recognize fresh products and know how to prepare them. Cleaning, cutting and preparing delicious dishes with fish and seafood.

5) Pâte feuilletée, Rôtir and Montage | Filet Wellington

Date: 15/07/2022
Hours: 15:30 to 22:00
Mode: Demonstration and Practice

The student will learn in this course that cuts of beef can yield excellent and tasty dishes, as long as they are prepared correctly. Class on cleaning, cutting and preparing beef are part of this course.

Pre-book below and secure your spot!

Course Information:

Prerequisites:
Major
  • Teaching Method: Practical and Theoretical.
  • 30 hours - 6 hours each day.
  • You take home what to cook.

Includes:

  • 5 Le Cordon Bleu Aprons.
  • 5 Dish Cloths.
  • 3 plastic box.
  • 1 Bibico.
  • 1 Hair Net.
  • Ingredients.
  • Booklet with recipes.
  • Certificate of participation.

* In case of withdrawal, the course fee is non-refundable
* Classes subject to a minimum number of students for opening.
* We pay on credit card in up to two installments.
* No previous experience in gastronomy is necessary, as all the techniques necessary for the execution of the courses will be taught during the practical classes by the chef.
* The thematics and order of classes can change with any time without warning

Tuition: R$ 6,195.00

Duration: 5 days

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