Lecture Notes: Le Cordon Bleu Grand Diplôme

Overview of Le Cordon Bleu

• Established over 125 years ago.
• Renowned for culinary excellence.
• Offers the prestigious Grand Diplôme qualification.

Structure of the Grand Diplôme

• Duration: 9 months.
• Components: Simultaneous study of Diploma in Cuisine and Diploma in Pâtisserie.

Diploma in Cuisine

Levels of Cuisine

1. Basic Cuisine

   • Duration: 11 weeks
   • Focus: Foundational French culinary techniques.
   • Core Units:
     • Cuisine skills theory
     • Product knowledge
     • Food safety
   • Objectives:
     • Personal kitchen organization
     • Fundamental preparation techniques
     • Key French culinary terms
     • Health and safety regulations
     • Understanding of wine, beverage, and cheese.

2. Intermediate Cuisine

   • Prerequisite: Completion of Basic Cuisine.
   • Objectives:
     • Apply learned techniques to regional French and European cuisine.
     • Study classical and regional cuisine in depth.
     • Professional kitchen skills enhancement.

3. Superior Cuisine

   • Focus: Advanced culinary techniques.
   • Objectives:
     • Demonstrate a wide range of classical and contemporary techniques.
     • Personal kitchen management skills necessary for a professional kitchen.
     • Expanded knowledge of culinary history.

Diploma in Pâtisserie

Levels of Pâtisserie

1. Basic Pâtisserie

   • Duration: 11 weeks
   • Focus: Fundamental pastry skills.
   • Core Skills:
     • Pastry preparation and baking
     • Basic dough techniques
     • Knife skills and sugar cooking techniques.

2. Intermediate Pâtisserie

   • Focus: Mastering pastry techniques.
   • Key Skills:
     • Chocolate piping, cake decoration
     • Viennoiserie (brioche, croissant)
     • Classical French desserts.

3. Superior Pâtisserie

   • Focus: Advanced baking techniques.
   • Skills:
     • Plated desserts and entremet design
     • Confectionery methods and sugar techniques.

Additional Courses

• Can be taken alongside Grand Diplôme.

1. Diploma in Pâtisserie Innovation and Wellness

• Duration: 3 months, full-time.
• Focus: Advanced practices in patisserie with emphasis on recipe development.
• Key Areas:
  • Recipe adaptation and allergen-free products
  • Pâtisserie science and hygiene management.

2. Diploma in Culinary Management

• Key Learning Areas:
  • Gastronomy, food trends, food and beverage cost control
  • Professional kitchen management and food safety.

3. Internship Pathway

• Connects students with placements in Michelin-star and fine dining establishments.
• Includes support for job applications and interviews.
• Field trips for behind-the-scenes access to restaurants.

Graduation and Additional Benefits

• Includes career fair, graduation ceremony, course materials, knife kits, and uniform.