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Le Cordon Bleu Paris


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개요
르 꼬르동 블루(Le Cordon Blue)1895년 프랑스 파리에서 설립된 요리 학교입니다. 이는 오드리 햅번이 주연한 영화 <사브리나>의 배경이 되기도 했습니다. 르 꼬르동 블루는 전세계 (유럽, 아시아, 미주, 오세아니아 등)에 약 50개 이상의 캠퍼스를 보유하고 있습니다.

이 중, 프랑스 파리의 르 꼬르동 블루에서는 다양한 과정을 제공하고 있습니다. 요리와 제빵 과정을모두 포함한 Grand Diplome, Bakery, 20개가 넘는 Gourmet & Short Courses, 마케팅, 커뮤니케이션 등을 배울 수 있는 Hospitality & Restaurant Management, 그리고 다양한 와인 과정을 배울 수 있는 Wine and spirits 프로그램을 제공하고 있습니다.



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About Le Cordon Blue Paris

Paris breathes culinary excellence at every corner: its open-air markets, bistros, and boulangeries – the ideal location to learn about gastronomy, regional products and to absorb France’s culture.

Founded in 1895, Le Cordon Bleu Paris attracts students from all over the world. The best students can obtain internships in Parisian establishments, a invaluable work experience which will reflect in future professional pursuits. All courses are taught in French and translated into English.

Programs & Courses

Cuisine and Pâtisserie Certificates and Diplomas

Wine and Management Program

Restaurant Management Program

Continuing Education for professionals

Hautes Etudes du Goût (Advanced studies in Gastronomy in collaboration with Reims University)

French Language for Gastronomy

Short-term courses for food enthusiasts

 


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Grand Diplome

Basic, Intermediate and Superior 3단계로 구분되어 있습니다. Grand Diplome 과정에는 Cuisine Pastry 두 가지의 과정이 있습니다.
Cuisine Diploma: 3 demonstrations, 3 practical classes

Pastry Diploma: 2 demonstrations, 2 practical classes.

 

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Bakery

Boulangerie Diploma course

Basic and Advanced. There is a mandatory internship.

 

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Gourmet & Short Courses

Cooking for Friends Demonstration

Chef's Secrets

Food and Wine Pairing

Taste of Provence

The Secrets of Macaroons

Cordon Vert, Vegetarian Cuisine

Cooking for Friends

Seasonal Fruit Tarts

Paris Market Tour

Market Tour Demonstration

Making your own Bread

French regional cuisine

Traditional Breadbaking

French Regional Cuisine, Demonstration

Sweet Choux Pastry Treats

Freshly Baked Pastries

Homeade Sauces, the Finishing Touch

Petits Cordons Blues

Terrines, a traditional French starter

Sancerre Vineyards Visit

The Chef's Choice, Foie Gras

Christmas Yule Logs


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Hospitality & Restaurant Management

RESTAURANT MANAGEMENT AND FINANCE

SETTING UP AND RUNNING A RESTAURANT

MARKETING AND COMMUNICATION

CUISINE, WINE AND SERVICE

INTERNSHIP (6months)

 

Wine and spirits

Wine Essentials/Module I (14 course hours)

French Wines and Vineyards/Module II (14 course hours)

Wines of the World/Module III (14 course hours)

Wine and Spirits Program / 3 modules (42 course hours)

Wine and Management Program  

 



Chef Iman Bogen

Chef Iman Bogen

Originally from the United States of America, Chef Iman Bogen studied in a culinary school in Isère, France in 1993 where he obtained his “Certificat d'Aptitude Professionnelle (CAP)” and his “Brevet d'Etudes Professionnelles (BEP)” in cuisine. He began his professional career as “commis de cuisine” in the restaurantPique Pierre then moved to La Poularde Bressane based in Grenoble where he acquired fundamental classic French culinary skills. In 1997 he became Chef of a restaurant dedicated to refined classic French cuisine, La Forêt Noire, located in St-Ismier in the Isère region of France.

In 2000, Chef Bogen joined a restaurant cited in the Michelin guide: La Source, in Bédarieux, Hérault. Afterwards, he worked in several establishments in Montpellier and contributed to the opening of the restaurant Le Séquoia for which he developed a modern, international menu. Chef Iman Bogen was recruited in 2003 as Executive Chef for le Sofitel hotel in Montpellier where for the first time he developed a "haute cuisine" menu. In 2008, he became Executive Chef at Hiely Lucculus in Avignon where he elaborated menus worthy of a Michelin star.

In 2009, Chef Bogen decided to share his passion for cuisine by becoming an instructor at the Gastronomicom International Academy of Gastronomy situated in Cap d'Agde. Chef created and taught a bilingual culinary program addressing the requirements of modern French cuisine.

Chef Bogen was recruited by H&C Conseils as a practical and theoretical culinary teacher.

Chef Bogen joined Le Cordon Bleu Paris team of Chef Instructors in 2013.



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