Under the supervision of Chef Instructors, lessons are divided into two parts:

• Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
• Practical classes where they practise the techniques learnt during the demonstration at individual work stations

The Grand Diplôme covers two disciplines: cuisine and pastry. Each discipline is made up of three levels:

• Basic level
• Intermediate level
• Superior level

The Grand Diplôme structure:

• For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Grand Diplôme, students must successfully complete Superior level in each discipline. 
• This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.

Diplôme de Pâtisserie Course Structure

Basic Patisserie Certificate: Demonstrate fundamental basic patisserie preparations and baking techniques including:

• knife skills
• elementary sugar cooking techniques
• tart production techniques
• basic pastry doughs e.g. short crust, sweet dough and puff pastry
• simple breads
• petits fours baking skills
• basic entremet skills
• piping techniques
• Gastronomy Sensory Experience
• Food Trend
• Cheese Foundation

Intermediate Patisserie Certificate: Implement all the basic techniques learned and apply them to fundamental advanced patisserie and bakery preparation techniques including:

• chocolate piping techniques
• elementary cake decoration
• introduction to viennoiserie e.g. brioche, croissant
• developing chocolate skills
• classical French entremet
• introduction to hot and cold plated desserts
• chocolate centrepiece skills
• tempering technique
• Food Safety Manager
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 2
• Food Trends, and develop food concept

Superior Patisserie Certificate: Master advanced techniques and confectionery methods including:

• hot and cold contemporary plated desserts for restaurant
• afternoon tea production and event organisation
• decoration and presentation
• entremet design and decoration
• confectionary and moulded chocolate
• artistic cooked sugar centrepiece tehcniques
• identifying seasonal and market influences on
• pastry products.
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 3
• Food Trends, and develop food concept
• Establish personal kitchen organisation and management skills

Diplôme de Cuisine Course Structure

Basic Cuisine Certificate:

• Basic Cuisine opens the door to the adventures of classic cuisine. From day one, students begin to master the basic skills:
  • how to hold a knife properly
  • to sharpen them the artisan way,
  • different vegetable skills and truss a chicken.
• Students learn how to use and integrate condiments, herbs and spices which complement the dishes prepared.

Intermediate Cuisine Certificate:

• French Regional Specialities and European Cuisine Techniques will be imparted at this stage. Application of techniques learnt at Basic level will be used to perform tasks and apply to recipes will improve further understanding of the cuisine programme. At this level students will learn to be better organised and to understand production of the dishes better.

Superior Cuisine Certificate:

• The pinnacle of our Cuisine Programme sees students focusing on advanced preparation and cooking techniques where they will leave to create dishes using knowledge from the past 2 levels plus inculcating their own culture and personality in their dishes. They will also work in teams to plan and hosts lunches and buffet style events where they will produce high quality dishes which are beautifully and intricately prepared.