Advance French Cooking

Description

The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster.
Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

Study Modules

• Precision and efficiency in the kitchen
• Mastery of intricate techniques and methods
• Recipe production with high quality and rare produce
• Mastery of classic "haute cuisine"
• Adaptation of menus based on the season and product availability
• Mastery of presentation and decoration
• Extended personal creativity and discipline (mystery basket)
• Readiness for working in industry (Student Event)

Superior course students hold a Student Event dinner. The group has to work together to create a four- to five-course dinner menu in a team environment. This gives students the opportunity to demonstrate the skills they have acquired over their Diploma course and their creativity. The event gives students a taste of working in the industry - producing food in quantity, working as a team, working to a deadline, working to a budget, exposure to the restaurant environment. The event is marked and contributes to students' overall grade. The Student Event is unique to London's Superior programme.