This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.
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이 과정은 다음과 같은 수강 방식으로 제공됩니다:
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이 과정은 여러분이 다음과 같은 직무를 수행할 수 있도록 준비시켜 드립니다.
About Le Cordon Bleu Australia
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the International Diploma of Hotel Management. This was a very significant agreement as the qualification had previously only been offered in Switzerland.
Legal name
Le Cordon Bleu Australia Pty Limited
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