[Music] the codon bleu has been synonymous with culinary excellence for over 125 years perhaps the most prestigious of all professional culinary qualifications available is le cordon bleu grand diplom studied over a period of just 9 months this program includes simultaneous study above the diploma cuisine and the diploma of the patisserie the diploma cuisine is made up of three certificate levels and study across three terms with each level completed in 11-week term across around 35 hours per week basic cuisine is the first certificate in this course the main purpose of this level is to answer the basic of french culinary techniques are understood this is achieved through core units such as cuisine skills theory product knowledge and ricph food safety the core objective for students are to establish personal kitchen organization and management skills demonstrate fundamental cuisine preparation and cooking technique identify key french culinary terms follow health and safety hygiene regulation develop further understanding of all thin culinary including wine and beverage and cheese intermediate cuisine is the level to complete student can only progress to the intermediate cuisine upon completion of basic cuisine following a similar structure to the previous level intermediate cuisine use core unique like cuisine skills theory and product knowledge to develop the teaching further the core student objectives are to implement all techniques learned and apply them to regional french and order european cuisine culinary techniques understand the importance of nissan plus organization and production undertake comprehensive study of classical cuisine and french regional cuisine gain enhanced knowledge of professional kitchen skills superior cuisine is the final level of the diploma cuisine expanding on the learning of intermediate cuisine this level aims to test students with more advanced skills than previously taught co-teaching unit include cuisine skill theory and product knowledge level three students are expected to demonstrate a wide range of fundamental classical and contemporary cuisine techniques extend personal kitchen organization and management skills to the level required to enter a professional's kitchen meet all health safety and hygiene requirements run of wider culinary learning with increased detail and subjects such as cheese along with increased knowledge in history of cuisine throughout studying the diploma cuisine student of the grand diplom also studied and diplomed the patisserie simultaneously the diploma the patisserie follow the same structure as the diploma cuisine with three levels basic intermediate and superior each is studied in an 11-week term starting with basic pastry students will learn pastry skills theory and product knowledge core skills and techniques for this level include demonstrating fundamental pastry preparation and baking techniques identifying french culinary term knife skills elementary sugar cooking techniques tart production techniques beautiful baking skills and basic entrepreneur skills basic pastry dough and simple bread piping techniques once a basic patisserie is complete students progress to the intermediate level intermediate patient students will begin to master fundamental techniques such as making a genuine sponge as technique improve so to wield dexterity and time management giving students the confidence to explore more challenging decorations while following health and safety and hygiene regulation students will learn chocolate piping techniques and elementary cake decoration introduction to sugar work and viennoiserie including brioche and croissant classical french entreme and developing chocolate skills introduction to hot and cold plated dessert french boulangerie techniques tempering techniques and chocolate centerpiece skills the final level of the diplom the patisserie is the superior patisserie certificate superior patisserie combine all the knowledge techniques and artistic skills previously acquired and encourage you to personalize your work at this level you will master advanced international baking techniques and confectionery method including mastery of plated desserts entremet design and decoration and presentation contemporary plated dessert confectionery and molded chocolate artistic cook sugar centerpieces techniques such as pouring pulling casting marbling and blowing identifying seasonal and market influence on pastry products the grand diplom can also be packaged with additional courses the diploma in patisserie innovation and wellness the diploma in culinary management and our internship pathway each course can be added individually and follow on from the grand diplom with the patisserie innovation and wellness and culinary management diploma taking place before the internship pathway if more than one are studied the diploma in patisserie innovation and wellness is a three-month full-time course which builds upon the techniques already developed as part of the diploma patisserie this innovative program builds knowledge and skills in advanced practices with an emphasis on receipt development transformation and evolving classical recipes the course features practical and theoretical classes with a focus on how to design and create recipes with appeal to the current demand in the food sector particularly in the market for nutrition focus health conscious and allergen-free products the course includes chapters on patisserie innovations such as recipe development techniques sugar and sweetening agent plant-based patisserie and health-conscious desserts during this course you will develop skills in formulation of recipes adaptation of ingredients and an in-depth understanding of patisserie science in addition you will develop the capability to manage hygiene health and safety in workplace procedures effective teamwork preparing and construct your own dishes and creating recipe specifications based on innovative techniques of your own invention this course is perfect for students and professionally trained chef who want to further enhance their study and development the diploma in culinary management has been designed to provide you with the knowledge and skills to succeed in your culinary career whether you aspire to own a food business or achieve in a managerial position within the restaurant industry key learning area include gastronomy and food trends many concepts and marketing food and beverage cost control wine and beverages professional kitchen management food hygiene and safety our internship pathway option connects you with placement opportunities with many mission star and fine dining establishments in london the uk and around the world including support in securing a job such as writing a cover letter and preparing for an interview this program also includes field trips for exclusive behind the scene access to top london restaurants you will then agree a placement and enter a professional kitchen yourself offering hand-on experience in some of the best kitchen in the world previous placements have included the savoy the fat duck the manure or cat season hyde marriott royale chateau and rocca to name just a few of our global partners studying the full grand diplom with culinary management and internship pathway includes field trips career fair graduation ceremony course materials knife kits and uniform you