Le Cordon Bleu Japan is pleased to announce exciting new changes to the Cuisine Diploma Programme. Commencing in 2018, the programme will be converted to 3 levels of Basic, Intermediate and Superior Cuisine and the content upgraded to respond to rapid globalization and culinary trends. Furthermore these new changes will provide a smooth transition for Japanese and International students alike who wish to have the option of undertaking their studies in Le Cordon Bleu schools around the world. Basic Cuisine will introduce students to the fundamental cooking techniques and kitchen organization skills. During Intermediate Cuisine, students will reinforce these techniques as they apply them to French regional cuisine with an emphasis on an innovative bistronomie approach. Upon reaching Superior Cuisine, students will learn more advanced techniques and work with high end ingredients whilst also expressing their creativity. Finally students will plan a culinary event to showcase all of the skills, knowledge and techniques gained during the programme.
Basic Cuisine is designed to develop students’ competencies to work in a professional kitchen. Beginning with basic knife skills, students steadily progress to learn stocks, sauces, butchery and all classic cooking methods whilst familiarizing themselves with French culinary terminology. Students will also develop personal kitchen organization skills through individual practical application.
Intermediate Cuisine introduces students to the concepts of Bistronomie which draw upon the classic French regional cuisine heritage in a fresh, modern and innovative manner. Through this learning, students will build upon skills and knowledge gained in Basic Cuisine whilst focusing on attention to detail for mise en place, organization and presentation of dishes.
During Superior Cuisine, the students will apply advanced preparation and cooking techniques including butchery skills, vegetable garnishes, developing textures, personal creativity, and contemporary plate presentation. Students will master intricate culinary techniques and methods using high-end ingredients. Working as a team, students will plan and host a culinary event showcasing dishes of high quality and taste.
Inquiries
During the 2017 Fête de la Gastronomie, Le Cordon Bleu Paris will present a round table to illustrate the theme “Products from the city centre”.
Eighteen students attended a four-day Le Cordon Bleu Master of Gastronomic Tourism residential in the Northern Rivers’ (NSW) and Gold Coast’s (QLD) thriving ...
On 30 May 2017 guests of Taste of Le Cordon Bleu Adelaide enjoyed an evening with our chefs and students showcasing their skills in the service of a delicious ...
Le Cordon Bleu is proud of its 20-year relationship with international hotel company and industry partner, Intercontinental Hotels Group (IHG). Mr Andrew ...
Six years after graduating with a Le Cordon Bleu Graduate Certificate in Gastronomy, alumna Amanda McInerney has forged a remarkable career as a food and travel ...
Lizzie, Christophe and Diogo all studied at Le Cordon Bleu Paris decided to pool their skills to launch Dili Gastronomy: a private dining concept which provides ...
187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.
This month and for the first time ever, Le Cordon Bleu London participated in one of London’s top food festivals – Taste of London, which returned to Regents ...
Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
