The Basic Cuisine program opens the door to the adventures of French cuisine
DurationThe Basic Cuisine program 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 organization, preparation, balance and timing.
As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills they already have.
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Le Cordon Bleu's 125th Anniversary is celebrated around the world.
Le Cordon Bleu has a presence in 20 countries with 35 international schools, training over 20,000 students of more than 100 different nationalities every year.
Students are taught by our Le Cordon Bleu Master Chefs, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France.
They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students.
There’s no better way to learn fundamental cooking skills them with the Classics of French cuisine. This cool summer menu features seasonal market produce, a light and airy soufflé and deep chocolate mousse
Learn how to cook French food
The French classics are always a popular choice for this hands in cooking classes. The mussels The Souffle The Burgundy Stew!
We will show you how to make a traditional French onion soup
So often, French cuisine is pigeon-holed into a few dishes and classic techniques. This course will explore many regional French dishes, as well as tried and true classics that may intimidate the home cook.
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