Grand Diplôme:
Diplôme de Cuisine
Diplôme de Pâtisserie
Le Cordon Bleu French Cuisine course (DIPLÔME DE CUISINE):
Basic Cuisine: Le Cordon Bleu Basic Cuisine Course opens the door to the adventures and traditions of French cuisine. 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.
Study Modules:
French culinary terms and definitions
Professional knife handling and diverse cuts
Food preparation and mise en place
Classic French techniques
Learning foundations: stocks, sauces, forcemeats and dough
Variation on cooking method
Intermediate Cuisine: Introduces you to the heart of French cuisine – classic French regional dishes that reflect and exemplify the more complicated application of the techniques introduced at the basic level. Through practice and repetition, you begin to perform tasks more easily and instinctively.
Study Modules:
Product origins and influence on regional cuisine
Perfecting professional kitchen skills
More advanced technical cuts and presentation
Seasonings and flavour appreciation
Introduction to colour, taste and texture combination
Superior Cuisine: Exposing to the evolution of French cuisine today and its integration into global contemporary cuisine, you will learn the intricacies of dishes required at the highest level of food production for contemporary and haute cuisine menus. Classical and contemporary dishes are included along with traditional and modern cooking methods and presentation, combining seasonal and global contemporary variations and influences.
Study Modules:
Precision and efficiency in the kitchen
Recipe production with high quality and rare produce
Mastery of classic “haute cuisine†and contemporary menu planning
Mastery of presentation & decoration and development of personal creativity
DIPLÔME DE PÂTISSERIE:
Basic Pâtisserie: This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries.
Study Modules:
French pastry terms and definitions
Basic dough
Introduction to creams and fillings
Traditional desserts and cakes, classical techniques and basic decoration
Masking and glaçage
Intermediate Pâtisserie: Students are assisted by the Chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries. This course allows students to prepare variations on a range of classical and contemporary French desserts.
Study Modules:
Classic and contemporary French desserts
Traditional desserts, cakes and yeast goods
Hot and cold restaurant desserts
Chocolate – basic techniques
Superior Pâtisserie: Superior Pâtisserie is separated into specialized areas: Restaurant Desserts, Chocolate Work and Decorative Sugarwork. It combines the knowledge, techniques and artistic skills of the Basic and Intermediate levels and encourages students to personalize their work and to be more artistic.
Study Modules:
Gateaux, tarts and contemporary cakes
Petits fours and cakes
Chocolate – advance techniques
Sugarwork – cooking, colouring, pulling and blowing
Decoration and presentation
Professional Thai Cuisine course (DIPLÔME DE CUISINE THAIË):
Term 1
The history of Thai Cuisine
Introduction to Thai Cuisine & Desserts and Techniques
Supervised field trips and market visits
Presentation & Utilization of Knife and Equipment Skills
Traditional and Common Cutting of Vegetable
Basic knowledge of Thai Herbs & Spices
Introduction to fruit and vegetable carving
Plate decoration with banana leaves craft
The Principles and Practices of Food Hygiene and Safety
Introduction to Food Styling
Food preparation and production of a range of different dishes
- Appetizers and snacks
- Salads
- Stocks, soup, curry and curry pastes
- Dips & sauces
- Main courses
- Rice & noodles
- Traditional Thai desserts
- Food Preservation: methods & techniques
- Traditional Thai desserts- Thai herbal drinks
Term 2
Introduction to Food & Beverage Finance
Restaurant Concept Development
Business Plan Development
Menu Management
Introduction to Food Safety
Fruit and Vegetable Carving
Banana Leaves Craft
Food preparation and production of a range of different dishes from Regional Thai Cuisine; Northern, Northeastern, Central and Southern parts of Thailand
Regional Thai Cuisine Project #1
Term 3
Food preparation and production of a range of different dishes from Royal Thai Cuisine
Wine with Thai food
Introduction to Kitchen Lay-out
Food & Beverage Supervisory Skill
Chinese-Thai Cuisine
Modern Thai Cuisine
Fusion Thai Desserts
Special guests' cooking demonstrations:- Modern & Fusion Thai Cuisine and Desserts
Regional Thai Cuisine Project #2
The Art of Bakery programme: To know more, Please contact Edwise Centre.
Gourmet & Short Courses: To know more, Please contact Edwise Centre.
Hospitality Management & Gastronomy: To know more, Please contact Edwise Centre.
Wine Studies Course: To know more, Please contact Edwise Centre.
Say Cheese Workshop: To know more, Please contact Edwise Centre.
Other Programmes:
Food Styling for Photography
Professional Barista
Latte Art