专业名称 |
专业课程 |
开学时间(2019) |
学费 |
Grand Diplôme
西餐与西点大文凭 |
Cuisine and Pastry Qualification
西餐与西点 |
普通班07/01/2019-27/09/2019 |
49200欧
(包含制服、食材和设备) |
普通班08/08/2019-20/12/2019 |
|
Diplôme de Cuisine
西餐文凭 |
BASIC CUISINE COURSE 初级西餐课程
-French culinary terms & definitions 法式厨房术语与定义
-Organization, hygiene and safety in the kitchen 厨房中的组织, 卫生和安全
-Professional knife handling and introduction to diverse cuts 专业刀具使用及花式切割介绍
-Classic French techniques 传统法餐技巧
-Learning foundations : stocks, sauces, forcemeats & doughs 学习基础:原料、调味料、肉馅和生面团
-Storage methods 存储法
INTERAMEDI A TE CUISINE COURSE中级西餐课程
-In-depth study of French classic and regional cuisine 深入学习法国传统厨艺和区域性厨艺
-Product origins and influences on regional Cuisine菜式区域性烹调的起源和影响
-Perfecting professional kitchen skills 完美专业厨房技巧
-More advanced technical cuts and presentation 更多高级切割技巧和装盘
-Taste analysis and the use of seasonings & flavorings 味道分析和调味料和香料的使用
-Introduction to colour, taste and texture combinations 色泽、味道和质地之间联系的介绍
SUPERIOR CUISINE COURS 高级西餐课程
-Prerequisite: Intermediate Cuisine Certificate要求:中级西餐师证书
-Precision and efficiency in the kitchen厨房内的精确和效率
-Mastery of intricate techniques & methods 掌握复杂烹饪技术和方法
-Recipe production with rare, high quality produce高级食材的烹饪食谱
-Mastery of classical cuisine掌握传统西餐
-Adaptation of menus based on the season & product availability根据不同季节特产制作适合的菜谱
-Development of personal creativity 个人发展和创造 |
强化班07/01/2019-28/06/2019 |
28850欧
(包含制服、食材和设备) |
普通班07/01/2019-27/09/2019 |
普通班08/08/2019-20/12/2019 |
强化班08/07/2019-20/12/2019 |
Diplôme de Pâtisserie & Confiserie
西点文凭 |
BASIC PASTRY 基础甜点课程
-Basic doughs 基础面点知识
-Introduction to creams and fillings 奶油和馅料入门
-Traditional desserts and cakes 传统甜点和蛋糕制作
-Classical techniques, basic decoration 传统技巧,基础装饰
-Masking and glazing 面浆及其配比
-Introduction to yeast doughs (croissants and brioches)面粉发酵介绍(羊角面包 和 松甜面包)
-Basic French pâtisserie terminology基础法式甜点的专业术语
INTERMEDI A TE PÂTISSERIE COURSE(PI)中级甜点课程
-Prerequisite:Basic Pâtisserie Certificate资格:具备基础甜点资格证书
-Artistic decorative skills 艺术装饰技巧
-Variations on restaurant desserts 各式餐饮甜点
-Savory petits fours 开胃小甜点
-Introduction to bread baking 面包烘焙介绍
-Mastering Bavarian creams and mousses掌握巴伐利亚奶油和慕斯制作
-Caramel and nougatine 焦糖和巧克力棒
-Introduction to chocolate: tempering & dipping 巧克力的介绍
SUPERIOR PÂTISSERIE COURSE(PS)高级甜点课程
-Prerequisite : Intermediate Pâtisserie Certificate资格:具备中级甜点证书
-Modern, traditional and prestigious restaurant desserts:Modern entremets, tarts, Yule logs and petits fours. Emphasis on decoration and presentation In-depth studyof flavors, aromas and spices
-Chocolate Art: Tempering, molded chocolate candies, mixing different chocolates andtextures, chocolate boxes and flowers,molding chocolateshapes and sculptures for a center pieces巧克力艺术:调温,模压巧克力糖果,混合巧克力及质感,巧克力盒和裱花,雕刻
-Artistic Sugar Creations: Techniques of cooking, coloring and pulling sugar Pulled sugar flowers & ribbons. Blown sugar spheres.艺术糖创意:烹调技巧,上色和拉糖,拉糖裱花和缎带、球型、水果和动物的吹糖制作 |
强化班01/07/2019-28/06/2019 |
22800欧
(包含制服、食材和设备) |
普通班01/07/2019-27/09/2019 |
普通班08/08/2019-20/12/2019 |
强化班07/08/2019-20/12/2019 |
|
Diplôme de Management en Hôtellerie, Restauration Culinaire
酒店与烹饪餐饮管理文凭(英语授课) |
Bachelor of Business in International Hospitality Management
国际酒店管理学士 |
普通班23/09/2019-07/07/2022 |
37000欧(3年) |
Bachelor of Business in Culinary Arts
烹饪艺术学士 |
普通班23/09/2019-07/07/2022 |
37000欧(3年) |
Wine and Management Programme
红酒管理 |
普通班09/09/2019-09/07/2020 |
19800欧(10个月) |
Diploma in Culinary Management
烹饪管理 |
普通班07/01/2019-29/03/2019 |
7200欧(3个月) |
普通班08/08/2019-28/06/2019 |
普通班08/07/2019-27/09/2019 |
普通班07/10/2019-20/12/2019 |