1 Le Cordon Bleu The Cuisine Diplome
● BASIC CUISINE COURSE (B) Elementary Western Cuisine Course
- Introduction to French Western Cuisine
-French Kitchen Terms and Definitions
-Professional Knife Usage and Introduction to Fancy Cuts
-Preparation of Ingredients
-Traditional French Cuisine Techniques
-Learning the Basics: Ingredients, Seasonings, Meat Fillings, and Raw Dough
-Assorted Cooking Methods
-Selection of Ingredients for Cooking Styles
-Market Guidance
● INTERMEDIATE CUISINE COURSE (I) Intermediate Western Cuisine Course
-Requirements: Completion of the Intermediate Cuisine Course
-In-depth study of French traditional and regional cooking
-Origins and influences of regional cooking
-Perfection of professional kitchen techniques
-More advanced cutting techniques and plating
-Value added of spices and seasoning in French traditional cooking
>- Food plating techniques for large shallow and regular plates
- An introduction to the link between color, flavor and texture
● SUPERIOR CUISINE COURSE (S) ADVANCED WESTERN COURSE (S)
-Requirements: Intermediate Western Culinary Chef Certificate
-Traditional and Contemporary "Superior Cuisines "
-Precision and Efficiency in the Kitchen
-Mastery of Complex Cooking Techniques and Methods
-Recipes for Advanced Ingredients
-Mastery of Traditional Haute Cuisine and Contemporary Recipe Arrangements
-Production of recipes tailored to the seasonal specialties
-Decorating and Arranging Haute Cuisine Recipes
-Western Recipes
-Personal development and creativity
2 Le Cordon Bleu Desserts The Patisserie Diplome
● Basic Desserts Course
-Introduction to French Desserts
-Basic knowledge of pastry
Introduction to Creams and Fillings
Traditional Desserts and Cakes
Traditional Techniques. >
-Traditional techniques, basic decorations
-Batters and their proportions
-Introduction to flour leavening (croissants and loafs of sweet and fluffy breads)
-Basic French dessert terminology
●INTERMEDIATE P?TISSERIE COURSE (PI) INTERMEDIATE DESSERIES COURSE
-QUALIFICATIONS: Basic dessert qualification
-Artistic decorating techniques
-Gelato and sorbet
-Assorted catering desserts
-Appetizer petits fours, traditional and contemporary mounts
-Introduction to bread baking
-Mastery of Bavarian cream and mousse making
-Caramel and chocolate bars
-Introduction to Chocolate
●SUPERIOR P?TISSERIE COURSE (PS) ADVANCED DESSERTS COURSE
-Qualifications: with an intermediate dessert certificate
-Modern restaurant desserts: cold and hot restaurant desserts including modern cakes, pies, Chai cakes, and the art of arranging arrangements. In-depth study of flavors, aromas and spices
- Chocolate art: mousse cakes, tempered chocolates, hAnd-dipped & moulded chocolAtes, mixed chocolates and textures, chocolate boxes and mounts, carving and displaying
- Artistic sugar creations: cooking techniques, coloring and pulling of sugar, pulling of sugar mounts and ribbons, ball shapes, fruit and animal blown sugar creations
3 Master of International Hospitality Management, Le Cordon Bleu, France
● Stage 1: Orientation (5 courses) Classes: October 2007 Week 1 Objective:
To introduce students to the MIP Objective: To introduce students to the MIP program and to allow them to get to know each other and adapt to their new environment. Four courses will be taught during the orientation phase: Introduction to Public **** Management, Leadership I (independent work), Analysis of Corporate Decisions, and Data Analysis, Problem Solving, and Hotel Operations. Group cooperation awareness activities and sightseeing will also be arranged at this stage.
● Phase II: Business Fundamentals (12 courses) Classes: October - December 2007 Objective:
To instruct students in the critical business skills necessary in today's business environment. Phase II is the most challenging phase of the MIP program. During this phase students are taught basic business disciplines in the following foundational areas: Strategic Management, Leadership II: Leadership Styles, Business Ethics I, Social Engineering I, Accounting Standards, Corporate Finance, Prices and Markets, Monetary Banking, Introduction to Marketing, Marketing Applications (Marketing Strategy Simulation System), Operations Management, and Service Value Management".
● Phase III: Special Business Skills (12 courses) Classes: January through April 2008 Goal:
To develop the strategic thinking, leadership mindset, ethical perspective, and global viewpoints that students need to be great business leaders in the 21st century. The focus of the Phase III program concentrates on building students' leader's mindset in greater depth by developing a strategic mindset centered on an international perspective. Courses include: Industry Analysis and Competitive Behavior, International Business Environment, Leadership III: Leader Competencies, Social Engineering II, Business Ethics II, Corporate Finance I&II, Information Technology and Business Process Change, Personal Assessment and Goals, Managing Groups, Hospitality Strategy and Asset Management, Hospitality Marketing Management, and Risk and Contingency Management.
● Phase 4: Starting a Career (5 courses) Classes: May-June 2007 Objectives:
To develop a real-world perspective in a self-selected area of interest and to provide students with the opportunity to apply their new knowledge. In the final phase, the focus will necessarily be more on practicality as students begin to focus on finding jobs and completing MIP's career development courses. At this stage, students involved in the MIP program still find themselves in a variety of realities. Courses include: Career and Business Issues, Leadership IV: Leading Change, International Employment Relations, Counseling Program, Entrepreneurship I&II, and Human Relations (taught in French).