|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
Cooking and Related Culinary Arts, General
Culinary Arts and Related Services, Other
Culinary Arts/Chef Training
Food Preparation/Professional Cooking/Kitchen Assistant
Food Service, Waiter/Waitress, and Dining Room Manag./Manager
Institutional Food Workers
Meat Cutting/Meat Cutter
Personal and Culinary Services, Other
Restaurant, Culinary, and Catering Management/Manager
|Description:||Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels will receive a Diplôme de Cuisine.
Cuisine de Base: From proper knife handling techniques to classic cuts and basic stocks, students are taught the foundational elements of cuisine.
Cuisine Intermediaire: Students will study the fascinating world of French regional cuisines, ingredients, origins of recipes and introduction to the kitchen brigade.
Cuisine Superiore: Students will develop their precision, speed and creativity in the kitchen, their knowledge of refined and luxury products, and their ability to adapt menus based on the season and product availability.