Search results
Results from the WOW.Com Content Network
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
Students also earned a Le Cordon Blue diplôme (Diplôme de Cuisine or Diplôme de Pâtisserie). [1] [6] The diploma programs lasted 30 to 36 weeks, and the AOS program lasted 60 weeks. [12] The institute was an affiliate with many culinary and educational associations and organizations, including the American Culinary Federation. [13]
Its culinary school is called École Supérieure de Cuisine Française (ESCF) The school offers three areas of training and specializations within each area: culinary arts: cooking and service, catering, bakery and pastry; restaurant management; craftsmanship and interior design
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris.Established by The Paris Chamber of Commerce and Industry (CCIP), the school is part of École Grégoire-Ferrandi and specializes in training students for work in hospitality management and French cuisine.
A diplôme universitaire (DU) is, in France, a university degree. Contrary to the Bachelor, Master and Doctoral degrees, which are national, DU means "University diploma". [1] The degree corresponds to a restricted domain, for temporary or professional purpose. Each university is authorized for specifics DU.
In the French education system, a master's degree is both a national higher education diploma and a university degree.The Diplôme National de Master (in English: "National master's degree") is delivered by an academic institution, usually a university, two years after obtaining a Diplôme National de Licence or a Licence (French equivalent of a Bachelor's degree, worth 300 ECTS) or any other ...
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
The Brevet de technicien supérieur (BTS) senior technologist’s certificate (in English: "Advanced Technician Certificate") is a national diploma of higher education in France, established in 1959. The technician certificate is usually earned in two years, after graduating with a "Bac" ( baccalauréat ) in a section of senior technician (STS ...