PROFESSIONAL GOURMET COOKING (Grades 9-12)
This is a Certificate Course.
You will be awarded a Professional Cooking 'certificate of program completion' after obtaining a grade of 80% or higher.



This series features The famous Le Cordon Bleu Cooking.*
 Designed to replicate the nine-month course given at Le Cordon Bleu;   (Le Cordon Bleu provides expert training in cuisine, pastry, and baking. Through its six schools, a student body of over fifty nationalities, and a distinguished team of thirty international Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. )

SECTION I:   Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

SECTION II:   In "Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.


Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills.
"Part Three and Four: Finishing Touches" emphasizes the creative aspect of cooking.

SECTION III: The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout. over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques

SECTION IV:   This series is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen—from cooking techniques and equipment to essential ingredients. Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredients—as well as logical solutions to common mistakes. It outlines the vast range of equipment, along with buying tips and cleaning and care information. And it illustrates the cleaning and preparation of food, as well as cooking times and features classic recipes to teach the principal uses of each ingredient.

SECTION V: Here is a mother lode of contemporary cooking: lessons from the famed French Cordon Bleu cooking school. Unlike other culinary academies, which train cooking professionals, Le Cordon Bleu strives to educate the home cook in time-honored techniques invented and perfected by the French. And those who master the strategies of roasting, poaching and so on in the book's first section, "Getting Started," will "become familiar with a rich and varied repertoire of dishes that will do them honor and rival the best home cooking in France." Accordingly, the volume is organized by skill level with lessons ranging from French country fare like mussels with wine and cream sauce to more sophisticated creations--scampi bisque and orange mousse--to recipes representing the best (and most contemporary) of French cuisine, e.g., salmon rillettes with buckwheat blini and rum savarin with kiwis and strawberries.  It's highly useful to serious cooks and novices. Cointreau is president of Le Cordon Bleu.  first collection in English of recipes from the renowned Paris cooking school.

*The trademark Le Cordon Bleu is a registered trademark of Le Cordon Bleu Schools.




CAREER KIT PRICE: CERTIFIED PROFESSIONAL GOURMET COOKING COURSE    $470.00  (INCLUDES SHIPPING)
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