Le Cordon Bleu Culinary Arts Institute was founded in Paris in 1895 and is the world's first professional training school for Western cuisine and pastry talents.
After more than a hundred years of development, Le Cordon Bleu has more than 40 schools in more than 20 countries to train students from more than 70 different countries. It is also the world's largest vocational training school for Western cuisine and dessert baking.
The Le Cordon Bleu is the highest honor award for Western food and pastry majors. Most of the teachers in Le Cordon Bleu are recipients of the Le Cordon Bleu.
Key courses include cooking, pastries and wine.
1 Le Cordon Bleu Western Cuisine Professional Course The Cuisine Diplome ● BASIC CUISINE COURSE (B) Elementary Western Cuisine Course·Introduction to French Western Cuisine·French Kitchen Terms and Definitions·Introduction to the Use of Professional Knives and Fancy Cutting·Ingredient Preparation·Traditional French Cuisine Skills·Learning
Basics: raw materials, seasonings, meat fillings and dough · Various cooking methods · Selection of cooking methods of ingredients · Market guidance ● INTERMEDIATE CUISINE COURSE (I) Intermediate Western Food Course · Requirements: Complete the Junior Western Food Course · In-depth study of French traditional cooking
Arts and regional cooking · The origin and influence of regional cuisine · Perfect professional kitchen skills · More advanced cutting techniques and plating · The value-added role of seasonings and spices in traditional French cooking · Food on platters and ordinary plates
Plating techniques · Introduction to the connection between color, taste and texture ● SUPERIOR CUISINE COURSE (S) Advanced Western Cuisine Course · Requirements: Intermediate Western Cuisine Certificate · Traditional and contemporary "Superior Western Cuisine" · Precision and efficiency in the kitchen · Mastery of complex cooking
Techniques and methods · Cooking recipes with high-end ingredients · Master the arrangement of traditional high-end Western food and contemporary recipes · Make suitable recipes according to different seasonal specialties · Decoration and presentation of Western food recipes · Personal development and creation 2 Le Cordon Bleu Pastry Chef Professional Course The Patisserie Diplome
●Basic dessert course·Introduction to French desserts·Basic pastry knowledge·Introduction to cream and fillings·Traditional desserts and cake making·Traditional techniques, basic decorations·Batter and its proportions·Introduction to flour fermentation (croissants and sweet bread)
·Professional terminology of basic French pastry ●INTERMEDIATE P?TISSERIE COURSE (PI) Intermediate pastry course ·Qualification: Basic pastry qualification certificate ·Art decoration skills ·Ice cream and ice cream ·Various catering desserts ·Appetizer desserts, traditional and contemporary decorations
Pan · Introduction to bread baking · Mastering the making of Bavarian cream and mousse · Caramel and chocolate bars · Introduction to chocolate ● SUPERIOR P? TISSERIE COURSE (PS) Advanced dessert course · Qualification: Possessing intermediate pastry certificate · Modern restaurant desserts: cold and hot
Restaurant desserts include modern cakes, pies, chai-shaped cakes, and arrangement art.
In-depth study of flavours, aromas and spices · Chocolate art: mousse cakes, tempered chocolate, hAnd-dipped & molded chocolAtes, mixed chocolates and textures, chocolate boxes and decorations, carving and display · Artistic sugar creativity: cooking techniques, coloring
Made with candy, pastry decoration and ribbons, balls, fruits and animals. 3 French Le Cordon Bleu Master of International Hospitality Management● Phase 1: Orientation (5 courses) Class time:
Goal for the first week of October 2007: To introduce MIP courses to students and allow students to get to know each other and adapt to the new environment.
During the orientation stage, four courses will be taught: "Introduction to Corporate Management", "Leadership I" (independent work), "Company Decision Analysis", "Data Analysis, Problem Solving and Hotel Operations".
Group cooperation awareness activities and sightseeing activities will also be arranged during this phase.