[르꼬르동블루]디플로마과정 과정별 소개

[르꼬르동블루]디플로마과정 과정별 소개

 

Le Cordon Bleu - Basic Cuisine  

 

• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• Introduction to French Cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine – foundation sauces production
• Commodities – receiving and storage

프랑스 요리소개, 정의,요리도구 사용법과 관리, 위생 안전
채소 준비 및 채썰기 이론, 음식 재료와 소스 이론
프랑스 다양한 요리법 ,프랑스 요리 언어이론, 음식관리 및 재료준비 

 

Le Cordon Bleu- Intermediate Cuisine

• Mise en place, organisation and workflow planning in the preparation and service of meals
• Classical French stocks, glazes, basic and advanced sauces and soups
• Hors d'oeuvre, canapés, salads and appetisers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French pastries and cakes
• Prepare and cook hot and cold desserts
• Career preparation and workplace communication

 

호주 전통요리 재료, 스프 소스 만드는 방법, 야채, 계란 및 곡식가루로 만드는 요리기술

디저트 ,프랑스 제빵 및 케이크 굽는 기술 , 프레젠테이션

 

 

Le Cordon Bleu Superior Cuisine

 

• Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Cheese knowledge and uses
• Menu trends and market application including food costing
• Desserts à l'assiette
• Preparation of foods for dietary, allergy and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approaches to plate design and presentation to restaurant standards
• Organise and prepare mise en place for a restaurant situation in a team
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace communication

호주 전통요리와 호주의 현대음식, 프랑스 요리의 기술 및 방법, 요리 장식 및 프레젠테이션, 치즈에 관한 이론분석, 음식에 미치는 계절 및 마켓 영향, 음식 메뉴에 미치는 영향 해산요리 준비과정, 뷔페 음식 계획 및 준비과정, 치즈를 다루는 기술법

 

Certificate IV in Hospitality (Commercial Cookery)

• Product origins, influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary patés, terrines and buffet items
• Seasonal and market influences in cuisine

Australian Units of Competency

• SITHCCC015A Plan and prepare food for buffets
• SITHCCC024B Select, prepare and serve specialised cuisines
• SITHCCC040A Design menus to meet market needs
• SITHCCC026A Establish and maintain quality control of food
• SITXINV002A Control and order stock
• SITXFSA002A Develop and implement a food safety program
• SITHCCC025A Monitor catering revenue and costs
• SITXMGT001A Monitor work operations
• SITXOHS004B Implement and monitor workplace health, safety andsecurity practices
• SITXHRM005A Lead and manage people
• SITXFIN003A Interpret financial information
• SITXFIN004A Manage finances within a budget
• SITXINV001A Receive and store stock

메뉴관리, 레스토랑 회계관련, 인사관리, 푸드 세이프티 시스템 등

 

Advanced diploma in Hospitality Management (Commercial Cookery)

• The final stage of this extensive program will develop and consolidate your management knowledge and expertise.

메뉴관리, 레스토랑 회계관련, 인사관리, 푸드 세이프티 시스템 등

 

 

 

 

 

 

 

 

 

르꼬르동블루 입학문의 02-565-7523