Long Term Certificate Programmes

Winter Term: February, 12th 2018

Basic Cuisine : 11 weeks, 3 days / week – Total: 18 hours / week

Basic Patisserie: 11 weeks, 2 days / week –  Total: 12 hours / week

Diplôme de Cuisine
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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

Superior 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
  • To compose different recipes by using ingredients
  • Develop their own creatives ideas
Basic Cuisine Certificate Intermediate Cuisine Certificate Superieur Cuisine Certificate Diplôme de Cuisine
Period of Study: 11 Weeks – 180 Hours Period of Study: 11 Weeks – 180 Hours Period of Study: 11 Weeks – 180 Hours Period of Study: 33 Weeks
Tuition for International Students: 8.450$ Tuition for International Students: 7.450$ Tuition for International Students: 8.200$ Tuition for International Students: 21.950$
Diplôme de Patisserie
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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

Superior 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
Basic Pastry Certificate Intermediate Pastry Certificate Superior Pastry Certificate Diplôme de Patisserie
Period of Study: 11 Weeks – 120 Hours Period of Study: 11 Weeks – 120 Hours Period of Study: 11 Weeks – 120 Hours Period of Study: 33 Weeks
Tuition for International Students: 7.550$ Tuition for International Students: 6.450$ Tuition for International Students: 7.200$ Tuition for International Students: 19.450$
Grand Diplôme Period of Study Tuition for International Students
Diplôme de Cuisine + Diplôme de Patisserie 33 Weeks 39.250$

Winter Term: February, 12th 2018 – April, 27th 2018

Basic Cuisine : 11 weeks, 3 days / week

Basic Patisserie: 11 weeks, 2 days / week

Intensive Bakery Program
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Period of Study: September 11th – September 22nd 2017 
10 days – 60 hours
Tuition for International Students: 4500 $

  • Fundamental theory and concepts related to bread making such as fermentation schedules and production processes
  • Discussions on ingredient functionality including flour technology, grains and yeast
  • Detailed explanation of the baking process
  • Applied health and safety
  • Leavened wheat doughs
  • Traditional French breads: baguette, pain épi, fougasse
  • Classic shaping techniques such as fendu, tordu, tabatière, auvergnat, fleur, couronne
  • Bordelaise and pain d’Aix
  • Non-wheat breads
  • Rustic French breads: pain de campagne and pain de seigle
  • Preferments and use in production
  • Cultivation of sour starters with feeder schedule
  • Rustic sour dough breads
  • International breads: such as focaccia, pita, lavash, calzone
  • Enriched breads such as brioche etc
  • Pâte levées-feuilletée for viennoiserie production
  • Speciality breads: such as panettone, kugelhopf etc
  • Decorative bread techniques: pâte morte, pain surprise