A diploma is granted by a higher education institution for coursework mastery in a specific field of study. Diploma programs typically last from one to two years and can increase job market potential.
What is a diploma in international cuisines? Coursework typically focuses on international cuisine starting with basic recipes and starters and moving to complex meat, vegetable, fish and seafood dishes. Desserts are also included to round out a full menu. Advanced courses can include information on buffets and catering menus, different cooking methods and dietary restrictions and replacements. Some courses also offer work placements after completion.
Creativity, patience and teamwork skills help keep a kitchen running smooth with interesting dishes to appease the palates of a variety of individuals. Outside the kitchen, these skills may help graduates with their career goals, interpersonal relationships and business relationships.
Whether an individual chooses to study abroad or domestically will greatly impact overall cost. Additional factors to consider during the program include associated fees, additional course requirements, lodging, and program length. Diploma programs offer consecutive mastery in six months to a year, though some allow for course modules to be split.
Many take the diploma in international cuisines to become a chef or cook. Additional job opportunities include food service manager, sous chef, pastry chef, food scientist, food blogger, food stylist and personal chef. Additional positions include baker, restaurant owner, restaurant manager, chocolatier, pastry chef, caterer, food and beverage manager, and executive chef, and some have gone on to host cooking shows. Jobs are available in a variety of settings, including hotels, restaurants, cruise ships, cafeterias, corporations, spas, medical facilities, resorts and cruise lines.
International cuisine programs are often full time for varying durations to suit busy schedules and have hands-on training with online coursework potentially available. To begin, search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.
This qualification is taught in French and is translated in English consecutively.
QUALIFYING PROGRAMS IN GASTRONOMY
Within the privileged atmosphere of the Château de Ferrières, and taking benefit from the skills and facilities of Ferrières, the School of French Excellence, offers a full range of Cuisine, Pastry and Oenology workshops. Each diploma is a full-time training course which allows for the highest level of instruction in the fields of :
The training gives each participant the best French culinary techniques in order to further their professional objectives. All these courses are taught in French and English.
This specialised training centre welcomes individuals and professionals (French and Internationals) to further their knowledge in culinary arts and to open up to new perspectives....
Le Cordon Bleu Dusit Culinary School is a French-Thai joint venture. We are the first school in the global network of Le Cordon Bleu schools that is offering a Profession
Le Cordon Bleu Dusit Culinary School is a French-Thai joint venture. We are the first school in the global network of Le Cordon Bleu schools that is offering a Professional Thai Cooking course. We are very proud of this initiative.
This innovative Professional Thai Cooking course has been created by expert Thai Chefs and is taught in the same way that French cuisine is: using the - Watch, Learn & Do method - where students observe a Thai cooking demonstration by our expert Chefs - followed by hands-on practice in our practical kitchens for each and every recipe.
The course provides a comprehensive professional Thai Cuisine curriculum with more than 200 recipes of traditional, regional, royal and modern contemporary Thai dishes - with the occasional guest demonstration by well-known contemporary modern Thai cuisine chefs. The programme also includes instruction in the delicate art of fruit and vegetable carving. Our Thai cuisine classes also include basic introductory modules in restaurant management topics which is ideal for those who want to become a Thai cuisine chef or to open a Thai restaurant in Thailand or overseas....
Le Cordon Bleu Cuisine Courses provide the students with the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dis
Le Cordon Bleu Cuisine Courses provide the students with the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dishes. As the course progresses, techniques are layered upon each other and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organization, preparation, balance and timing. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes.
Le Cordon Bleu Basic Cuisine Course opens the door to the adventures and traditions of French cuisine. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared....
All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. With a complete and solid knowledge of the techniques, students delve into t
All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte.
School cycles for our Diplomas are in January, April, July and August.
In Basic Certificates we have Spanish to English translator.
Basic Certificate (Basic Program)
It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavors which complement the plate prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike....
Use the plate as your canvas and gain the knowledge, discipline, and understanding of technical skills that encourage your creativity and natural talent to blossom.
Diplôme de Cuisine
Advance through basic, intermediate and superior levels of cuisine and earn a diploma that is welcomed in the world's finest kitchens.
Use the plate as your canvas and gain the knowledge, discipline and understanding of technical skills that encourage your creativity and natural talent to blossom. These methods can be applied to any style of cuisine.
Cuisine de Base
A comprehensive introduction to French cuisine providing classic cuisine skills and techniques— knife handling and care, hygiene and sanitation,classic knife cuts, cooking methods, food preparation, mise-en-place, palate training, and culinary terminology.
The Cooking Chef training has been created for people willing to train or reinvent themselves in Cooking. For those who want to learn from the basis to the high level of
ECOLE LENÔTRE COOKING CHEF TRAINING
The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high-performance standards and excellence. The "Cooking Chef Ecole Lenôtre" training is aimed at adults who are passionate about cooking whether or not they are on a conversion course, and for professionals seeking to increase their field of expertise.
Eligibility for this course has the following pre-requisites:
To be aged 18 years or older
To have basic knowledge of the language in which the course is taught (level B1)
To be able to read and write
To know the basics of hygiene and safety in a food environment
To have basic knowledge of basic reasoning (calculations and logic)
STRUCTURE OF THE ECOLE LENÔTRE CHEF TRAINING