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CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAMMES. The leading global network of culinary arts and hospitality management institutes

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CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAMMES The leading global network of culinary arts and hospitality management institutes Le Cordon Bleu, a passport to excellence Founded in Paris in 1895, Le
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CULINARY ARTS & HOSPITALITY MANAGEMENT PROGRAMMES The leading global network of culinary arts and hospitality management institutes Le Cordon Bleu, a passport to excellence Founded in Paris in 1895, Le Cordon Bleu is the leading global network of Culinary Arts and Hospitality Management institutes. With more than 35 establishments in 20 countries, Le Cordon Bleu is committed to providing technical and university training programmes for working in the restaurant industry, oenology, hospitality and tourism, from initiation through to MBA. Pedagogical innovation is firmly rooted in the institute s DNA. The curriculum includes the technological, material and ingredient evolutions which shape the Culinary Arts, and the trends which influence standards in the restaurant and hospitality industry. Culinary Programmes GRAND DIPLÔME Widely recognized as a hallmark of excellence in the cuisine and hospitality sectors, Le Cordon Bleu Grand Diplôme includes the Cuisine Diploma and the Pastry Diploma. Each diploma is divided into three levels: basic, intermediate and superior. Students can follow the Cuisine and Pastry diplomas simultaneously, except when taking an intensive programme. At certain times of the year, there is a break between the different diploma levels. Le Cordon Bleu also provides internships in prestigious establishments, giving students the opportunity to further their education. To ensure the industry experience goes as smoothly as possible, the institute recommends that students learn French. For those keen to learn, lessons are available. These programmes are taught in French and translated into English. GRAND DIPLÔME Diplôme de Cuisine and Diplôme de Pâtisserie 1140 hours DIPLÔME DE CUISINE Basic, Intermediate & Superior Cuisine Certificates 630 hours DIPLÔME DE PÂTISSERIE Basic, Intermediate & Superior Pastry Certificates 450 hours DIPLÔME DE BOULANGERIE Basic & Advanced Bread Baking Certificates 325 hours of theoric and practical classes hours of professional internship Superior Cuisine Prerequisite: Intermediate Cuisine - --Classical and contemporary cuisine --Precision and speed in the kitchen --Intricate techniques and methods --High quality ingredients & seasonal influences Superior Pastry Prerequisite: Intermediate Pastry - --Contemporary restaurant desserts, petitsfours, entremets & plated desserts --Chocolate: moulded bonbons, confectionery and sculpture --Decorative techniques with sugar: pulled sugar, flowers & ribbons Advanced Bread Baking Prerequisite: Basic Bread Baking hours --Fermentation theory --Liquid & solid natural leavens --Puff pastry & farine de tradition handling --Traditional bread baking & derivative products THE PROGRAMMES AT LE CORDON BLEU PARIS Grand Diplôme Diplôme de Cuisine Diplôme de Pâtisserie Diplôme de Boulangerie Bachelor of Business in Culinary Arts Bachelor of Business in International Hospitality Management Restaurant Management Diploma Art, Science and Wine Management Diploma Hautes Études du Goût (HEG) Le Cordon Bleu gave me the ideal training to work in a professional kitchen. Pooja Dhingra, India - Diplôme de Pâtisserie, 2008 Intermediate Cuisine Prerequisite: Basic Cuisine - --Regional cuisines --Advanced technical skills --Appreciation of seasoning and flavour --Product origin Basic Cuisine --Introduction to French Cuisine --Classic knife skills & French techniques --Organization, hygiene & safety --Fundamental cooking methods: braising, roasting, pan-frying, deep-frying etc. Intermediate Pastry Prerequisite: Basic Pastry - --Advanced techniques: entremets, savoury petits-fours, mousses --Introduction to chocolate work --Artistic skills: pièce-montée, nougatine & caramel --Improved piping techniques Basic Pastry --Introduction to French Pâtisserie --Organization, hygiene & safety --Basic doughs, creams & fillings --Yeast doughs (croissants & brioches) Basic Bread Baking 160 hours --Bread baking theory & techniques, food hygiene & safety --Yeast doughs, fermentation & preparations --Viennoiserie & specialty breads --Initiation bread baking decoration Thank you Le Cordon Bleu Paris, you changed my life! Paula Moulton, USA - Art, Science and Wine Management Diploma, 2012 The culinary training at Le Cordon Bleu Paris helped me to develop my cooking style combining innovation, balance, fresh products and culinary refinement. Darren Chin, Malaysia - Grand Diplôme, 2012 THE TEACHING METHOD The teaching method of Le Cordon Bleu institute is based on demonstrations and practical classes. This method enables culinary expertise to be taught in a faster and more empirical fashion. All courses are translated into English. DIPLÔME DE CUISINE Le Cordon Bleu Cuisine Diploma is a comprehensive and thorough programme, taught and developed by some of the best Chefs in the culinary field. From an introduction to traditional French gastronomy culinary techniques, to studying classic dishes, interpreted in an original and contemporary fashion, students put a whole range of techniques into practice, which are ever more complex and demanding. The training programme also includes a variety of professional visits to discover the different trades linked to the culinary sector. This programme is taught in French and translated into English. Basic Cuisine 9 months Intermediate Cuisine Who is this programme aimed at? It is aimed at all those who are passionate about the Culinary Arts whether beginners or with experience. The cuisine programme is ideal for those who have just completed their A levels (UK) - High School Diploma (USA) (CAD), new graduates and those looking for a career change or to consolidate their knowledge. DIPLÔME DE PÂTISSERIE The Pastry Diploma is one of the most coveted culinary training programmes in the world. From the fundamental techniques of traditional French pastry to mastering more complex and contemporary desserts, students learn to perfect their artistic talent by making sugar and chocolate creations. Students are also given an introduction to bread baking techniques. The training programme includes a range of professional visits to receive an overview of the different trades linked to the culinary sector. This programme is taught in French and translated into English. 9 months Superior Cuisine Professionnel internship (optional) Management programmes BACHELOR OF BUSINESS IN CULINARY ARTS & BACHELOR OF BUSINESS IN INTERNATIONAL HOSPITALITY MANAGEMENT The 3 year Bachelor * programmes include 4 academic semesters and 2 paid** internships. These programmes combine operational management and professional techniques. During the first year, the fundamentals of Hospitality and Culinary Arts Management are taught. An internship in a company rounds off the academic year. During the second year, students follow a professional technical training module in one of Le Cordon Bleu institutes around the globe, before going on to specialize in either the Culinary Arts or International Hospitality Management. The second year ends with a 6 month internship abroad. Third year students focus on the entrepreneurial aspect of the Culinary Arts or Hospitality Management and are given comprehensive training to provide them with the tools necessary to work in a constantly evolving and demanding sector. These programmes are taught in English to prepare students for an international career. * Within the European Union, the Bachelor programmes represents 180 ECTS credits. 1 st Year & Management - Culinary Arts, Hospitality Management, Business Management (Marketing, Finance, HR...) - Meeting with professionals, field visits to Parisian luxury establishments - 5-month paid internship, in France ** Basic Pastry Intermediate Pastry Superior Pastry Professionnel internship (optional) Who is this programme aimed at? It is aimed at all those who are passionate about pastry whether beginners or with experience. This pastry programme is aimed at those who want to become highly skilled in pastry and excellent Chefs, capable of tackling any culinary challenge with which they are faced. This programme is ideal for those who have just completed their A levels (UK) - High School Diploma (USA) (CAD), new graduates and those looking for a career change or to consolidate their knowledge. 2 nd Year Specialization & Management Culinary Arts specialization --Culinary Arts module at Le Cordon Bleu campus abroad *** --Culinary Arts management module in Paris --6-month paid internship ** International Hospitality Management specialization --Culinary Arts module at Le Cordon Bleu campus abroad *** --International Hospitality Management module in Paris --6-month paid internship ** DIPLÔME DE BOULANGERIE This unique programme trains future professionals and entrepreneurs for working in the bread baking field, but also focuses on new trends in the industry. This programme is based on understanding, learning and mastering bread baking techniques via theory classes, conferences and bread baking related visits. Lessons are taught in French and translated into English. 6 mois 3 rd Year Specialization & Entrepreneurship --Managerial and entrepreneurial projects applied to the Culinary Arts business, case studies, professional project related to the specialization --Management operations in F&B --Managerial and entrepreneurial projects applied to the hospitality business, case studies and business plan, applying the students skillset to live businesses to be operational in the hospitality field Basic Bread Baking 165 hours Advanced Bread Baking 160 hours Professionnel internship (mandatory) 300 hours Who is this programme aimed at? It is aimed at those wanting to learn the main theory and practical know-how in bread baking, at professionals looking for a career change, individuals wanting to enter the bread baking/pastry sector or to work as an artisan baker and those who work for a company linked to the profession. INTENSIVE PROGRAMMES Intensive sessions are available for Cuisine and Pastry Diplomas. Taking place over a shorter period of time, these accelerated training programmes do, nonetheless, have the same content as standard programmes. With 6 to 9 hours of lessons per day, 6 days a week, only one discipline can be taken at a time: either Cuisine, or Pastry. Intensive sessions of each discipline are available at certain times in the year. ** Depending on the country in question s policy concerning internships. *** Modules in Cuisine, Pastry and Bread Baking at a Le Cordon Bleu campus abroad. Who is the programme aimed at? The Bachelor of Business in Culinary Arts programme is aimed at the future managers in the Culinary Arts, gastronomy and restaurant sectors. The Bachelor of Business in International Hospitality Management is aimed at future managers in international hospitality, tourism and customer service. THE ACADEMIC TEAM Le Cordon Bleu Chefs are professionals who are widely recognized in the field of gastronomy; some come from prestigious Michelin-starred restaurants, others are One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF). They are all dedicated to teaching and to passing on their knowledge, sharing their techniques and expertise. The teaching team also includes university professors, international experts and specialists in the fields of tourism, œnology and hospitality. ART, SCIENCE AND WINE MANAGEMENT DIPLOMA During this 10 month programme, students acquire the necessary knowledge and skills through theory and practical training including vineyard visits and three internships. This programme enables students to gain the skills to evaluate the quality of a wine, gives them in-depth knowledge of viticulture and vineyards, managerial and financial skills and enables them to be introduced to and carry out food and wine pairing and to gain an understanding of the latest trends in the sector. This programme is taught in French and translated into English. Specialised Programme HAUTES ÉTUDES DU GOÛT (HEG) 10 months The Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) * is a multi-disciplinary programme & practice Wine management 3 internships (mandatory) focusing on the science, history, sociology, economy and culture of taste. Taught by eminent university professors, researchers and professionals, this two week programme provides both a theoretical and practical understanding of food by including themed meals and tastings. Who is the programme aimed at? It is aimed at future entrepreneurs who are launching themselves in the wine and liqueur field, at managers who want to specialize in the international wine business or oenotourism, at professionals looking for a change of career and all those who envisage a career in the restaurant industry. The programme takes place in Paris and Reims: the first week at Le Cordon Bleu Paris institute and the second at the University of Reims, in Champagne. This programme is taught in French and simultaneously translated into English. Session starting date: October * In the European Union, the DUGGAT represents 60 ECTS credits. Students also receive a certificate of attendance from Le Cordon Bleu Paris institute. RESTAURANT MANAGEMENT DIPLOMA This comprehensive and intensive programme has been developed to prepare future professionals and entrepreneurs for new trends and technological innovations in the world of gastronomy. Each module helps the student to understand every aspect of running a restaurant: finance, management, marketing, the food industry and service. In just one year, the programme gives students the opportunity to become leaders in the restaurant sector on an international level. This programme is taught in English. & practice 12 months Restaurant management 3 internships (mandatory) 2 months each Who is the programme aimed at? This programme is for entrepreneurs aiming to become a restaurant manager and looking to acquire the necessary skills to open their own business or join the management team of a restaurant. This programme is also for those who want a change of direction and move into the tourism and restaurant industry. Today, I am really reaping the rewards of the programme by using everything I learnt in the different modules (marketing, sales, communication, finance, etc.), as well as a thorough understanding of vineyards, tasting techniques and Food and Wine Pairing. Stéphane Lecenes, France - Art, Science and Wine Management Diploma, 2014 In the Restaurant Management programme we covered a great variety of subjects but the most important one is to take on board what you like most about each concept, restaurant, and boutique in order to create one s own business. Pamela Pimentel, Guatemala - Restaurant Management Diploma, 2014 & Grand Diplôme, 2015 A wide range of culinary workshops are available at Le Cordon Bleu which have been specially designed to appeal to all tastes. These courses are either in the form of demonstrations (visual) or workshops (hands-on). These workshops take place in classrooms or demonstration rooms and give participants the rare opportunity to experience life in a professional kitchen setting. Below are some of the different culinary workshops available at Le Cordon Bleu: Discovery workshops: a wide variety of practical classes is available, from seasonal cuisine to pastry, to specific themes. Popular workshops include Freshly Baked Pastries, The Secrets of Macaroons and The Art of French Cuisine. Sauces: discover the very essence of French cuisine, its sauces, during 1 or 2 full days of practical classes. Work with a Le Cordon Bleu Chef and learn the techniques for making traditional and modern sauces. Traditional bread baking: the art of making bread will no longer hold any secrets. During these 2 to 4 day workshops, participants learn to make bread, croissants and other traditional loaves. Les Petits Cordons Bleus is a programme designed for children aged between 8 and 12. Supervised by a Le Cordon Bleu Chef, this cuisine or pastry workshop encourages children to develop their creative flair in a relaxed and friendly setting. A unique Wine and Spirits initiation programme, developed by Le Cordon Bleu, offers one, two and/or three modules on wine. During these evening classes, participants learn tasting techniques to be able to fully appreciate all that wine has to offer and the diversity of French viticultural regions. You will develop an expert palate for your professional success and your personal satisfaction. Module 1 Wine Essentials Workshops Module 2 French Wines and Vineyards Module 3 The Sommelier s Expertise All short courses are taught in French and translated into English. They are available for individuals, private and incentive groups. Customised workshops are also available. Following completion of a short course, a Certificate of Attendance is delivered. INTERNSHIPS Le Cordon Bleu provides internships in prestigious establishments as part of its Management training programmes. To ensure the experience in the industry runs as smoothly as possible, if it takes place in France, the Institute recommends that students learn French. Take your first steps towards a successful career in our new campus located in the heart of Paris. Under the guidance of our renowned Chefs and teachers, nurture your passion for the Culinary Arts, Wine, and Hospitality Management. Located alongside the river Seine, within close reach of the Eiffel Tower, Le Cordon Bleu Paris has all the necessary comforts and innovation for learning the professions of the future in the gastronomy, hospitality, tourism and wine sectors. WHY PARIS? Paris is the capital of gastronomy, culture, luxury and tourism. The diversity of Paris, with more than 100 Michelin-starred restaurants, prestigious hotels, countless bakeries and pastry shops, gives students the opportunity to foster their future career. Located in the heart of Paris, Le Cordon Bleu Paris campus provides a modern setting, with a panorama over the beautiful city that lies beyond. The dynamic 15th district provides a tranquil setting for all of our students. Le Cordon Bleu institute s teaching method is based on demonstrations and practical classes, and also includes visits and the opportunity to interact with professionals. All Le Cordon Bleu programmes are taught in French and/or English. Training more than 20,000 students of over 100 different nationalities, Le Cordon Bleu Paris institute enables you to make connections around the globe. CLASSROOM FACILITIES: 6 practical classrooms for cuisine, pastry and bread baking lessons, including one classroom that has been specially designed for teaching Asian cuisine. 1 laboratory entirely dedicated to bread baking. 3 demonstration rooms. 1 room dedicated to wine. 6 classrooms. 1 workshop dedicated to individual or group culinary lessons. CAMPUS FACILITIES: A student area with multimedia equipment. A library, with a wide selection of international books and magazines dedicated to the Culinary Arts, wine, hospitality and tourism. A boutique with a range of products and gourmet gifts, all recommended by Le Cordon Bleu Chefs, as well as an array of cuisine and pastry equipment. A Café Le Cordon Bleu giving students the opportunity to try a range of quality goods either on site or to take away. A vegetable roof garden. LE CORDON BLEU PARIS Quai André Citroën, Paris - Tel +33 (0) cordonbleu.edu/paris Le Cordon lcbeurope Le Cordon Bleu Paris
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