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[르꼬르동블루/런던] 르꼬르동블루 런던캠퍼스 정보
9 개월[min18시간/주]
£ 17,217(기준환율1,700원= \2930만원)
2014년 1,3,6,9월
만 18세 이상 , 고등학교 졸업 이상 학력
3 Demonstrations , 3 Practical Classes[18시간/주]
월요일 ~ 토요일, 8am , 11:30am , 3pm , 6:30pm ,
스케쥴은 각각의 텀 시작할 때 알수 있음
르꼬르동블루 런던 캠퍼스에서는 입학생들의 영어 실력에 대한 조건이 없습니다..
다만 영국 학생비자를 받기 위해선 공인된 영어실력 필요(IELTS5.5),토익1095점,Ibt 토플87점
Basic Cuisine(3months)
기본적인 요리 스킬을 배우는 과정
칼 잡는 방법 , 야채 손질 , 육류(닭고기등) 손질법 , 허브 , 향신료 사용법
Core Units
• Classical French Cuisine Culinary Techniques
• Kitchen Management 1
• Implementing Health, Safety and Hygiene Procedures
• Introduction to Basic Wine Knowledge
• Introduction to Basic Cheese Knowledge
Core Objectives
• demonstrate 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 doughs e.g. pasta and 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
• achieve the Level 2 award in food safety
• follow health, safety and hygiene regulations
• identify basic wine knowledge
• identify basic cheese knowledge
• develop personal kitchen organisation and management skills
Intermediate Cuisine(3months)
베이직 과정을 거쳐서 전통적인 프랑스 요리방법과 유럽식 요리기술을 접목시켜
보다 난이도가있는 요리 기술을 배운다
Core Units
• French Regional Cuisine
• Light Cuisine and Vegetarian Cuisine
• Canapés and Finger Food Buffet Work
• Kitchen Management 2
• Implementing Health, Safety and Hygiene Procedures
• Regional Wine Knowledge
• Cheese Production Knowledge
• European Culinary Techniques and Cuisine
Core Objectives
• implement all the basic techniques learned and apply them to fundamental European regional cuisine and culinary techniques including:
- developing specific knife skills
- preparing live shellfish
- methods of preserving
- developing butchery skills and fish filleting
- participating in large canapés team production
- compile classic and modern plating presentations
- sweet and savoury hot soufflé
- developing sauce knowledge
- practicing cooking methods
- identifying specific European techniques and cuisine
follow health, safety and hygiene regulations
• describe regional wine knowledge
• describe cheese production knowledge
• extrapolate personal kitchen organisation and management skills
Superior Cuisine(3months)
베이직 , 인터과정을 거치며 요리에 대한 스킬과 완성도를 높이는 기술을 배우게 됩니다
Core Units
• Event Organisation and Preparation
• Complex Savoury Restaurant Contemporary Style Dishes
• Kitchen Management 3
• Health, Safety and Hygiene Procedures
• Wine and Food Pairing
• Cheese Beyond Taste
• Extended personal creativity and discipline (mystery basket)
• Readiness for working in industry (Student Event)
Core Objectives
• demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
- extending cooking techniques
- advanced butchery skills
- specific preparation and cooking skills for vegetables and garnishes
- elaborating world flavours and texture techniques
- expressing personal cultural ingredients and flavours
- cooking to order
- seasonal and market influences on cuisine
• meet health, safety and hygiene regulations
• analyse wine and food pairing
• discover cheese beyond taste
• establish personal kitchen organisation and management skills
9 개월[min18시간/주]
£14,704(기준환율1,700원= \2500만원)
2013년 9월 , 2014년 1,3,6,9월
만 18세 이상 , 고등학교 졸업 이상 학력
2 Demonstrations , 2 Practical Classes , 1 Technical lecture[15시간/주]
월요일 ~ 토요일, 8am , 11:30am , 3pm , 6:30pm ,
스케쥴은 각각의 텀 시작할 때 알수 있음
르꼬르동블루 런던 캠퍼스에서는 입학생들의 영어 실력에 대한 조건이 없습니다..
다만 영국 학생비자를 받기 위해선 공인된 영어실력 필요(IELTS5.5),토익1095점,Ibt 토플87점
Basic Cuisine(3months)
파티쉐 기본기와 실력을 올릴수 있는 스킬을 학생들에게 지도
Core Units
• Classical French Pastry Techniques
• Kitchen Management 1
• Implementing Health, Safety and Hygiene Procedures
• Introduction to Basic Wine Knowledge
• Introduction to Basic Cheese Knowledge
Core Objectives
• demonstrate fundamental basic pâtisserie preparations and baking techniques including:
- knife skills
- elementary sugar cooking techniques
- tart production techniques
- basic pastry doughs e.g. short crust, sweet dough and puff pastry
- simple breads
- petits fours baking skills
- basic entremets skills
- piping techniques
• identify French culinary terms
• achieve the Level 2 award in food safety
• follow health, safety and hygiene regulations
• identify basic wine knowledge
• identify basic cheese knowledge
• develop personal kitchen organisation and management skills
Intermediate Cuisine(3months)
Prerequisite: Basic Pâtisserie
• Viennoiserie and French Bread Making
• Decoration Techniques in Chocolate and Sugar Craft
• Complex Entremets and Gateaux Production
• Kitchen Management 2
• Implementing Health, Safety and Hygiene Procedures
• Regional Wine Knowledge
• Cheese Production Knowledge
Core Objectives
• implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
- chocolate piping techniques
- elementary cake decoration
- introduction to sugar work
- introduction to viennoiserie e.g. brioche, croissant
- developing chocolate skills
- classical French entremets
• Kitchen Management 2
• Implementing Health, Safety and Hygiene Procedures
• Regional Wine Knowledge
• Cheese Production Knowledge
Superior patisserie(3months)
Prerequisite: Intermediate Pâtisserie
Core Units
• Hot and Cold Contemporary Plated Desserts for Restaurants
• Petits Fours and Chocolate Production Techniques
• Afternoon Tea Production and Event Organisation
• Kitchen Management 3
• Implementing Health, Safety and Hygiene Procedures
• Wine and Food Pairing
• Cheese Beyond Taste
Core Objectives
• master advanced international bakery techniques and confectionery methods including:
- mastery of plated desserts
- decoration and presentation
- entremets design and decoration
- contemporary plated desserts
- confectionery and moulded chocolate
- international boulangerie techniques
- artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
- identifying seasonal and market influences on pastry products
• meet health, safety and hygiene regulations
• analyse wine and food pairing
• discover cheese beyond taste
• establish personal kitchen organisation and management skills
Superior Pâtisserie students host a formal afternoon tea event which provides a taste of working in the industry – producing food in quantity, working as a team, working to a deadline and exposure to the hospitality environment. The afternoon tea event is unique to London’s superior pâtisserie programme and contributes to students’ overall grade. This programme is equivalent to Level 4 on the Qualifications and Credit Framework (QCF).
Cuisine – 3 Demonstrations , 3 Practical Classes[18hours]
Patisserie : 2 Demonstrations , 2 Practical Classes , 1 Technical lecture[15시간/주]
월요일 ~ 토요일, 8am , 11:30am , 3pm , 6:30pm ,
£ 28,465기준환율1,700원= \4840만원)
2013년 9월 , 2014년 1,3,6,9월
만 18세 이상 , 고등학교 졸업 이상 학력
- Cuisine Diploma(6months – £ 17,217 = \2930만원)
- Patisserie Diploma(6months –£ 14,704 = \2500만원)
자격 요건 따로 경력은 필요 없습니다
수업은 60시간이며 20세션으로 진행됩니다.
수업에 관해서는 웨딩케잌, 컵잌, 초콜릿 데코 등등 이 포함되어 진행 됩니다.
자격 요건 따로 경력은 필요 없습니다
수업은 60시간이며 20세션으로 진행됩니다.
자격 요건 따로 경력은 필요 없습니다
수업은 30시간이며 10세션으로 진행됩니다.
수업에 관해서는 somking and drying , poaching , carving , cut and butchery , plate presentation 등등 이 포함되어 진행 됩니다.
Hospitality 분야에서 리더가 되기위해 필요한 르꼬르동블루만의 특별하고 진보된
Culinary 기술로 매니지먼트 이론수업이 진행되며,
현장 경험이 많은 교수들로부터 실제 업장에서 얻을수 있는 특별한 경험과 노하우 등을 배울수 있기에
보다 전문적이고 능숙한 매니저를 양성합니다
: 6 months(3개월 – Culinary Business 1 , 3개월 – Culinary Business2)