Diplôme de Cuisine

A course that gives the student the knowledge of the basic techniques of French cooking, through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The diploma of Cuisine is a composition of levels: Cuisine basic, intermediate and advanced level. The teaching-learning methodology provides classes taught by experienced chefs, practices in individual spaces, individual mise en-places sensory experiences, daily self-assessments with feedback from chefs, all in an unrivaled space of technology and infrastructure of international standards.

The programme will go through a large diversity of notions and techniques, such as:

Basic Cutting Techniques | Vegetable Cutting | Broth | Matignon | Potage | Velouté Dubarry | Roux | Demi-glace, Glace | Béchamel | Mornay | Velouté | Spanish Sauce | Emulsions | Mayonnaise | Dutch | Bernaise | The Fish | The Meats | Bourguignon | Marinada of the Palette | Entrecôte Bordelaise | Blanquette de Vitela | Roasted Chicken and Its Jus | The Suflês | Shortcrust pastry

Quiche Lorraine | Pissaladière Fermented Pastas | Massa Choux | Crustacea Bisque | Consommé Brunoise of Oxtail | Salad Niçoise | Gratin Onion Soup

And it continues evolving in the intermediate course of Cuisine, with contents of each of the French regions, famous for its delicacies and flavors.Techniques and recipes from Northern, Normandy, Alsace, Burgundy, Brittany ... Foie Gras will be an ingredient present in a course class due to its high representation in French cuisine. The terrines will be presented, scallops, crayfish, oysters.

The studet as fully educated apprentice, must know desserts that better couple with these dishes, then will be given in class recipes such as Oeufs à la Neige, Profiteroles, Creme Brulée. At the end of the intermediate course, the student should be able to plan and prepare a banquet for the occasion of his certification in Le Cordon Bleu. Your next step is to start the Superior Course, which is called for mimicking high gastronomy. With each class, the teacher will present an entrée, a main course and a dessert, according to the highest level of preparation,the sequence of dishes in harmony will reverberate in Art. Classes have a mix of French, Brazilian and also international elements in their content.

An example of the richness of our upper classes:

Class 5

- Ceviche of fish with coconut milk, tomato sorbet with basil.

- Chicken duet, stuffed jambonette and chicken breast, farofa of chestnut and bacon, demi glace with Madeira sauce.

- Mango in 3 shapes: Roasted mango in olive oil, mango sorbet with balsamic, Paquets filo with mango and thyme, crème fromage blanc.

There are thirty sessions, each more surprising than the latter.