The Cuisine Diploma

Description

From the use of culinary equipment to the planning and execution of elaborate dishes, this course provides the student with the fundamental culinary skills.

As the course progresses, techniques are layered upon each other, and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organisation, preparation, balance and timing. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes.

The Cuisine Diploma is composed of the Basic, Intermediate and Superior levels of Cuisine. This Diploma can be completed over 9 months (min 18 hours per week).

Basic Cuisine

The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine.
From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.

Study Modules

• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• Introduction to French Cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine and foundation sauces production
• Commodities - Product recognition

Intermediate Cuiside

The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

Study Modules

• Product origins and influences on French regional cuisine
• Perfecting professional kitchen skills
• More advanced technical cuts and presentation
• Food presentation techniques for platters and plates
• Further developments in personal creativity and discipline
• Introduction to Charcuterie
• Prepare and cook simple hot and cold desserts
• Preparation and service of restaurant meals
• Career preparation and workplace communication
• Commodities - Receiving and storage

Superior Cuisene

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.

The three levels of the Diploma must be studied consecutively.