Le Cordon Bleu offers a Perfectionnement Professionnel in Cuisine programme. This course is a continuing education program designed for the student that wants to perfect and learn some new techniques and discover new products, textures and technologies.
Students of Perfectionnement Professionnel in Cuisine Follow the trends of international cuisine
with recipes using ingredients from different countries. Modern cooking techniques covers the use of vacuum, packing techniques: how to cook,
conserve and pasteurize fish, meat and vegetables + introduction to
molecular gastronomy. mediterranean cuisine encompasses Tunisian,
Spanish, Moroccan and Italian cuisines introducing new preparation and
assembly techniques with emphasis on making the best use of produce. Healthy cooking techniques, Learn how to cook ingredients as naturally
as possible, using cooking methods such as steaming and grilling for
healthy eating and well being. Start restaurant techniques emphasis the top
quality ingredients and the selection, conditioning, preparation and
presentation of fine foods.
The certificate programme focuses on improving the skills that students have gained through the first three levels of the Diplôme de Cuisine and/or Patisserie and taking them to a new level. The institute's chefs have researched and tailor-made each program and are committed to passing on the knowledge drawn from their professional experiences, savoir-faire and passion. Recipes are made as they would be in a professional setting, using cutting edge techniques and following new national and international trends. This program is divided into five themed modules; a total of 120 hours.
If you want to find out more about
Perfectionnement Professionnel in Cuisine, you can make an information request below and the school will contact you with further information.
