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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]
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]
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.
There are seven Dusit Princess properties in Thailand. [21] The first Dusit Princess outside Thailand, Dusit Princess City Centre, Dubai, opened in December 2009. [22] Dusit Thani Dongtai was the first Dusit Thani to launch in China. [23] [24] Dusit Thani Fudu Qingfeng and dusitD2 Fudu Binhu Hotel also opened in 2016 followed by Dusit Thani ...
Than Phu Ying Chanut Piyaoui (Thai: ท่านผู้หญิงชนัตถ์ ปิยะอุย, 15 May 1922 – 3 May 2020) [2] was a Thai businesswoman and entrepreneur best known as the founder of Thai hospitality group Dusit International. [3]
takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie. [5] Communard (staff cook) prepares the meal for the restaurant staff. [5] Garçon de cuisine ("kitchen boy") in larger restaurants, performs preparatory and auxiliary work for support. [4] commis de débarrasseur