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"Introduction to french Cuisine"
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Semester
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Award
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In-take
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Course
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Tuition Fee
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1st
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Basic Cuisine Cert.
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3-Mar-09
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"Introduction to french Cuisine"
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Minimum payment: £ 500
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to
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1. French culinary terms and definitions
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Tuition (full-fee):
£ 4,580
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19-Jun-09
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2. Professional knife handling and introduction to diverse cuts
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3. Food preperation and presentation skills
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Thai Baht
(Rate 53 Baht : £ 1)
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4. Classic French techniques
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฿242,740
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5. Learning and building upon the foundation, stocks sauces, forcesmeats and doughs
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6. Variations on cooking methods
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7. Matching method to product
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8. development of personal creativity and discipline
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In-Depth Study of French Classic and Regional Cuisine
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Semester
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Award
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In-take
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Course
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Tuition Fee
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2nd
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Intermediate Cuisine Cert.
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26-Jun-09
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1. Product origins and influence on regional cuisine
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Minimum payment: £ 500
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(Both Bourgeoise and Haute)
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to
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2. Perfecting professional kitchen skills
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Tuition (full-fee): £ 4,000
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11-Sep-09
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3. More advanced technical cuts and presentation
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4. Seasonings and flavour appreciation in French regional and classic cuisine
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Thai Baht (Rate 53 Baht : £ 1)
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฿212,000
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5. Food presentation techniques for platters and plates
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6. Introduction to charcuterie
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7. Further developments in personal creativity and discipline
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Classical and Contemporary "Haute Cuisine"
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3rd
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Superior Cuisine Diploma
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2-Oct-08
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1. Precision and efficiency in the kitchen
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Minimum payment:
£ 500
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to
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2. Mastery of intricate techniques and methods
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Tuition (full-fee):
£ 4,440
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18-Dec-08
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3. Recipe production with high quality and rare produce
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4. Mastery of classic "haute cuisine" and contemporary menu planning
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Thai Baht (Rate 53 Baht : £ 1)
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When student completed this
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5. Adaptation of menus based on the season and product availability
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฿235,320
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stage. Student will be awarded
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6. Mastery of presentation and decoration
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"Cuisine Diploma"
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7. Extended personal creativity and discipline,
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(Le Diplôme de Cuisine LE CORDON BLEU)
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a readiness for working in industry
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Total Cost (year 2009)
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£ 13,020
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฿690,060
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