The Grand Cuisine Diplome

Description

Students, who successfully complete the three level - Basic, Intermediate and Superior - of both Cuisine and Pâtisserie, will receive "Le Cordon Bleu Le Grand Diplôme", a highly acclaimed passport to the Culinary World!
This Diploma can be completed over 9 months (min 33 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 Cuisine

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 Cuisine

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.

Basic Patisserie

Basic Pâtisserie (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

Study Modules

• Basic knife skills
• Basic doughs
• Introduction to creams and fillings
• Traditional desserts and cakes
• Classical techniques, basic decoration
• Masking and glaçage
• Introduction to yeast doughs (breads and sweet doughs)
• Basic French Pâtisserie terminology
• Introduction to chocolate work and truffles (hand-tempering and dipping)
• Introduction to sweet petits fours

Intermediate Patisserie

Like the Intermediate Cuisine programme, Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine, and preparing restaurant style desserts. Under the guidance of our chefs, students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Study Modules

• Artistic decorative skills - fine line and border piping, extension work using Royal Icing
• Variations on restaurant desserts, including soufflés
• Savoury and sweet petits fours, classic and contemporary presentations
• Introduction to Viennoiserie (croissants and brioches)
• Mastering Bavarian creams and mousses
• Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
• Developing chocolate hand-tempering and dipping skills
• Introduction to show pieces (chocolate centre pieces and celebration cakes)

Superior Patisserie

The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work.
Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

Study Modules

• Contemporary Restaurant Desserts
• The Art of Chocolate
• Artistic Sugar Creations
• Boulangerie and Viennoiserie

Superior course students hold a popular Tea Party event, which is open to a limited number of friends, family members and invited Le Cordon Bleu guests. The event gives students a taste of working in the industry - producing food in quantity, working as a team, working to a deadline and exposure to the restaurant environment. The event is marked and contributes to students’ overall grade. The Tea Party is unique to London’s Superior programme.

The three levels of the Diploma must be studied consecutively.