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Cheese

TOKYO

This is a certificate programme that introduces students to the world of cheese, students will learn how to prepare cheese platters, and to pair them with wine and cuisine.

Le Cordon Bleu offers a fully comprehensive set of cheese programmes in partnership with the Cheese Professional Association (CPA). This programme is designed for cheese lovers and people who are interested in pursuing a professional role in the food industry. The content of this programme includes an introduction to the hisotry and cultural background of cheese, manufacturing process, and pairing cheese with wine and other beverages. Students will attend demonstration and practical classes taught by CPA instructors. Le Cordon Bleu chefs will also demonstrate how to utilize cheese for food preparation. This programme provides students a practical approach to learn more about cheese systematically. Students who have completed the superior level will not only become familiar with cheese, but receive a Le Cordon Bleu Diplôme de Fromage.

Courses

  • Basic Cheese - CPA certified (Total: 3 lessons)

    CPA certified Cheese Certificate awarded upon completion
    Le Cordon Bleu Diplôme de Fromage (Basic). This qualification is an entry level qualification providing an introduction to the world of cheese, its production, and classification methods.

  • Intermediate Cheese (Total: 8 lessons)

    Intermediate Cheese Certificate awarded upon completion
    This qualification provides students a systematic approach to traditional cheeses. Students will be participating various cooking classes, such as Mozerella class, demonstrated by Le Cordon Bleu chefs.

  • Superior Cheese (Part I: 10 lessons; Part II: 9 lessons)

    Superior Cheese Certificate awarded upon completion
    Superior Cheese consists of two parts - Part I and Part II. Part I focuses on providing students a deeper cultural and historical knowledge of cheese from different regions. Part II focuses on the principles of cooking with cheese, and pairing cheese and wine.

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