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

Term

Module

Key Focus Areas

Term 1

Basic Cuisine (Fundamentals)

- Introduction to basic cooking techniques: grilling, roasting, frying, braising.

- Knife skills and kitchen equipment usage.

- Preparation of stocks, sauces, and soups.

- Basic vegetable preparations (e.g., cutting techniques).

- Classic French recipes and foundational dishes.

Term 2

Intermediate Cuisine

- Advanced cooking techniques (e.g., braising meats, poaching fish).

- Preparation of meat, poultry, and fish in various forms.

- Developing advanced sauces (mother sauces, derivative sauces).

- Introduction to pâtés, terrines, and soufflés.

- Pastry basics: tarts, pâte brisée, and pâte sucrée.

Term 3

Advanced Cuisine

- Refined techniques: cooking sous-vide, advanced meat and fish preparations.

- Mastering presentation and plating for fine dining.

- Menu planning: designing cohesive, seasonal menus.

- Complex dishes: soufflés, gourmet sauces, advanced desserts.

- Cooking under time constraints (pressure scenarios).

Term 4

The Art of Plating & Presentation

- Focusing on plating, garnishing, and creating a visual impact with dishes.

- Aesthetics in food: color balance, shapes, textures, and proportions.

- Understanding and applying modern plating techniques in fine dining.

Term 5

Culinary Management (Optional)

- Restaurant management basics: kitchen organization, staffing, and workflow.

- Food costing, budgeting, and menu pricing.

- Business skills related to culinary operations (if included in the program).

Final Term

Final Exam & Certification

- Practical assessment: preparing a range of dishes under exam conditions.

- Final practical exam and review of overall culinary skills.

- Graduation and awarding of Diplôme de Cuisine upon successful completion.