Diploma-Cuisine from Le Cordon Bleu ,Paris Entry: Fees, Deadlines, Admissions and Scholarships

Term

Module

Key Focus Areas

Term 1

Basic Cuisine (Fundamentals)

- Introduction to French Cuisine: Basic French cooking methods and terminology.

- Knife skills and mise en place (preparation).

- Stocks, sauces, and soups (mother sauces, velouté, béchamel).

- Basic vegetable preparation and classical French dishes.

- Techniques: roasting, grilling, poaching, and sautéing.

Term 2

Intermediate Cuisine

- Advanced techniques: braising, stewing, cooking fish, and poultry.

- Mastering sauces, pâtés, terrines, and stuffed dishes.

- Preparing meat cuts and charcuterie.

- Introduction to Pastry: making basic doughs like pâte brisée and pâte sucrée.

Term 3

Advanced Cuisine

- Advanced cooking methods: sous-vide, pressing, and complex sauces.

- Preparation of complex dishes: soufflés, advanced meat and fish preparations.

- Emphasis on menu planning and plating techniques.

- Fine dining dishes: A complete understanding of textures, flavors, and presentation.

Term 4

The Art of Plating & Presentation

- A deep dive into food presentation, garnishing, and plating styles.

- Creative and artistic plating techniques.

- Learning to combine aesthetics and technique for visually stunning dishes

Term 5

Culinary Management (Optional)

- Kitchen management: staff, workflow, and kitchen safety.

- Business aspects of culinary ventures, including food costing and restaurant management.

Final Term

Final Exam & Certification

- Practical assessment: Preparing a range of dishes in a timed environment.

- Evaluation of overall culinary skills, knowledge, and presentation.

- Graduation and awarding of Diplôme de Cuisine (a recognized international qualification).