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Diplôme De Pâtisserie - New Zealand
Le Cordon Bleu New Zealand
Wellington, New ZealandSuccessful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants. Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.
Durata
9 mesi
Formato
Nel campus
Intermediate Pâtisserie
Le Cordon Bleu New Zealand
Wellington, New ZealandIntermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.
Durata
3 mesi
Formato
Nel campus
Basic Pâtisserie Certificate
Le Cordon Bleu New Zealand
Wellington, New ZealandThe Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step through the basics of French Pâtisserie.
Durata
3 mesi
Formato
Nel campus
Bachelor of Business in International Hotel Management
Le Cordon Bleu Australia
AustraliaBecome an inspiring leader in the dynamic world of hotel management. Apply communication skills, marketing knowledge and business strategies to the realities of managing a hotel or resort. Career pathways such as Resort Manager, Convention and Event Management or Sales and Marketing Manager await!
Durata
3 anni
Formato
Nel campus
Pre-Commis Chef (Italiano)
Iscriviti GRATIS al nostro programma di formazione Pre-Commis Chef, è facile da seguire e in appena 3 mesi, o prima, potresti essere pronto per il tuo primo lavoro in una cucina professionale.
Bachelor of Culinary Arts and Business
Le Cordon Bleu New Zealand
Wellington, New ZealandThe Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, gives students the option to choose from a Food Entrepreneurship or Hospitality Management stream and a chance to intern anywhere in the world! This prestigious degree programme ensures graduates are highly sought after, can climb the industry ladder with confidence and achieve their dream culinary career.
Durata
3 anni
Formato
Nel campus
Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie)
Le Cordon Bleu Australia
AustraliaOur Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
Durata
1 anno
Formato
Nel campus
Basic Cuisine Certificate
Le Cordon Bleu New Zealand
Wellington, New ZealandThe Basic Cuisine programme (Basic Certificate) 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 organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.
Durata
3 mesi
Formato
Nel campus
Intermediate Cuisine Certificate
Le Cordon Bleu New Zealand
Wellington, New ZealandThe Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.
Durata
3 mesi
Formato
Nel campus
Superior Pâtisserie
Le Cordon Bleu New Zealand
Wellington, New ZealandThe Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.
Durata
3 mesi
Formato
Nel campus
Diplôme de Pâtisserie
Le Cordon Bleu London
London, United KingdomOur Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner. Across your tuition, you will learn classic pâtisserie skills while developing your creative flair. Our Pâtisserie Chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts. Our team of classically trained teaching chefs possesses years of experience working in Michelin-starred restaurants and the industry’s finest kitchens. We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career. The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.
Durata
9 mesi
Formato
Nel campus
Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60322 Advanced Diploma of Hospitality Management)
Le Cordon Bleu Australia
AustraliaThe Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of
Hospitality Management) provides a comprehensive pathway for students to develop
knowledge and skills required at supervisory/management levels in a range of hospitality
industry roles.
Durata
2 anni
Formato
Nel campus
Diplôme Avancé de Gestion Culinaire – Pâtisserie (SIT60322 Advanced Diploma of Hospitality Management)
Le Cordon Bleu Australia
AustraliaThe Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma of
Hospitality Management) provides a comprehensive pathway for students to develop
knowledge and skills required at supervisory/management levels in a range of hospitality
industry roles.
Durata
2 anni
Formato
Nel campus
Diplôme de Cuisine
Le Cordon Bleu London
London, United KingdomLe Cordon Bleu’s highly acclaimed Diplôme de Cuisine is a classical chef training course that offers the most rigorous and comprehensive programme in French culinary techniques and international cuisine available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you become trained chef you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.
Durata
9 mesi
Formato
Nel campus
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