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Start Your Culinary Journey at Le Cordon Bleu Istanbul!
Our Professional Cuisine and Pastry Certificate Programs will start; Intensive Summer Term: July, 17th 2017
Meet Our Chefs!
Discover Our Short Term and Gourmet Courses
Cuisine & Pastry Demo Lessons
Get a Taste of Le Cordon Bleu
Join us at our Open House and Culinary Demonstration
on June, 22nd at 15:30 pm.
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Cuisine Diplomas

welcoming spring

Basic Cuisine Certificate
(Certificat de Cuisine de Base)

At the end of the course students should be able to: monstrate fundamental basic cuisine preparations and cooking techniques including:

  • Knife skills
  • Basic classical vegetable cuts
  • Fish filleting skills
  • Elementary butchery skills
  • Basic stocks and derivatives
  • Elementary sauces and emulsions
  • Basic dough e.g. pasta, puff pastry
  • Introduction to plating presentation
  • Basic plated desserts for restaurants
  • Elementary methods of cooking e.g. braising,
    pan-frying, boiling, deep-frying, roasting, and steaming
  • Identify French culinary terms
  • Follow health and safety regulations

Intermediate Cuisine Certificate
(Certificat de Cuisine Intermediare)

At the end of the course students should be able to:

  • Implement all the basic techniques learned and apply them into the fundamental European  regional cuisine and culinary techniques
  • Developing specific knife skills
  • Preparing live shellfish
  • Methods of preserving
  • Developing butchery skills and fish filleting
  • Compiling Classic and modern plating presentation
  • Sweet and savoury hot soufflé
  • Developing sauce knowledge
  • Practicing cooking methods
  • Identify French culinary terms
  • Follow health, safety and hygiene regulations

Superieur Cuisine Certificate
(Certificat de Cuisine de Superieure)

At the end of the course students should be able to:
  • Demonstrate a wide range of fundamental classical and contemporary cuisine techniques.
  • Extending cooking techniques
  • Advance butchery skills
  • Specific preparation and cooking skills for vegetables and garnishes
  • Cooking to order
  • Seasonal and market influences on cuisine
  • Meet  health, safety and hygiene regulations

Pastry Diplomas

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Basic Patisserie Certificate
(Certificat de Patisserie de Base)

At the end of the course students should be able to:

  • Demonstrate fundamental basic patisserie preparations and baking techniques
  • Knife skills
  • Elementary sugar cooking technique
  • Tart production technique
  • Basic pastry dough e.g. short crust, sweet dough, and puff pastry
  • Simple breads
  • Petits fours baking skills
  • Basic entremets skills
  • Piping techniques
  • Identify French culinary terms
  • Follow health and safety regulations

Intermediate Patisserie Certificate
(Certificat de Patisserie Intermediare)

At the end of the course students should be able to:

  • Implement all the basic techniques learned and apply them into the fundamental advanced patisserie and bakery preparation techniques
  • Chocolate piping techniques
  • Elementary cake decoration
  • Introduction to sugar work e.g. pastillage
  • Introduction to viennoiserie e.g. brioche, croissant
  • Developing chocolate skills
  • Classical French entremets
  • Introduction to hot and cold plated desserts
  • French boulangerie techniques
  • Chocolate centre piece skills
  • Tempering technique

Superieur Patisserie Certificate
(Certificat de Patisserie de Superieure)

At the end of the course students should be able to:

  • Master advance international bakery techniques and confectionary methods
  • Mastery in plated dessert
  • Decoration and presentation
  • Entremets design and decoration
  • Contemporary plated dessert
  • Confectionary and moulded chocolate
  • International boulangerie techniques
  • Artistic cooked sugar centrepieces e.g. pouring, pulling, casting, colour marbling, and blowing techniques
  • Identifying seasonal and market influences on pastry products

July, 17th 2017

Intensive Long Term Basic Cuisine and

Patisserie Courses starts

July, 17th 2017.

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