유학연구소, 한국지센터
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요리유학 : 르꼬르동블루

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Le Cordon Blue Tokyo, Japan


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개요
르 꼬르동 블루(Le Cordon Blue) 1895년 프랑스 파리에서 설립된 요리 학교입니다이는 오드리 햅번이 주연한 영화 <사브리나>의 배경이 되기도 했습니다르 꼬르동 블루는 전세계 (유럽아시아미주오세아니아 등)에 약 50개 이상의 캠퍼스를 보유하고 있습니다.

일본 르 꼬르동 블루는 두 개의 지역에 설립되어 있는데, 그 중 도쿄(Tokyo)에서는, Grand Diploma, Cuisine, Pastry, Bakery 및 약 30개의 다양한 Gourmet & Short Courses, Wine and Spirits 프로그램 과정을 제공하고 있습니다.

 

 

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About Le Cordon Blue Tokyo, Japan

Founded in 1991, Le Cordon Bleu Tokyo is located in the heart of Tokyo, at Daikanyama, a very trendy district with many French restaurants and chic European boutiques. With its elegant and refined atmosphere, it is one of the most remarkable towns in Tokyo, always captivating the attention of visitors. Le Cordon Bleu is the Little France in Tokyo, and adds a touch of gastronomy to a town where French tradition is happily combined with the modern Japanese uptown culture.

 


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Programs and Courses:
Cuisine and Pâtisserie Certificates and Diplomas
Boulangerie (Bakery) Certificates and Diplomas
Wine & Cheese Courses
French Language for Gastronomy Diploma 
Short-term “Sabrina” courses for food enthusiasts

 

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Grand Diplôme

 

Cuisine

Basic Cuisine

Initiation Cuisine

Superior Cuisine

Intermediate Cuisine

The Grand Diplome

The Cuisine Diploma

 

Pastry

Basic Patisserie

Intermediate Patisserie

Superior Patisserie

The Patisserie Diploma

The Grand Diploma

 

Bakery

Advanced Boulangerie

Basic Boulangerie

The Bakery Diploma



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Gourmet & Short Courses

Coffee Course:Coffee and Cake Pairing

Tea Course: Theme 5 Ice Tea

Leçon pour Débutants Pâtisserie Seasonal

Leçon pour Débutants Boulangerie

Coffee Ice Café

Leçon pour Débutants Cuisine Seasonal

Séries Professionnelles Work Shop Boulangerie Croissant

Leçon de Sabrina Poitrine de porc fumée puis cuisinée façon “Ribbs” à la provençale,confit d'oignons à l'origan et d’aubergines gratinées

Leçon de Sabrina Lumière de la vie

Tokyo School Special Guest Chef Ingredient Series Azuki Beans (“An”) Specialist Knowledge for Wagashi

Séries Professionnelles Work Shop Cuisine Fish

Séries Professionnelles Work Shop Cuisine Sauces

Leçon pour Débutants Cuisine Very Easy

Séries Professionnelles Work Shop Pâtisserie Palette

Leçon de Sabrina Viennois muesli, Pain basque,Brioche feuilletée au sucre d’érable

Tokyo School Guest Chef Wagashi Practical Class Introduction to Jo-Namagashi (Nerikiri)

Séries Professionnelles Work Shop Cuisine Soufflés

Séries Professionnelles Work Shop Boulangerie Façonnage (shaping) and Coupé (scoring)

Leçon pour Débutants Pâtisserie Ever Popular

Séries Professionnelles Work Shop Pâtisserie Ecriture

Séries Professionnelles Master Classes Boulangerie Chef Hiro Toyama

Séries Professionnelles Ingredient Series Pâtisserie Chocolat

Tea Course: Theme 4 Afternoon tea

Séries Professionnelles Master ClassesPâtisserie Chef Kenichi Kikuchi

Leçon de Sabrina Tarte yuzu fruits rouges

Leçon de Sabrina Daurade et Saint-Jacques façon Méditerranéenne,Pommes fondantes au fumet de crustacé,Jus épicé aux oranges, oulis d'herbes.

Coffee Course:Coffee by country

Séries Professionnelles Master ClassesCuisine Chef Renaud Augier

Leçon de Sabrina Pain au miel de châtaigne,Couque praliné au sésame et chocolat, Brioche aux fruits confits

Culture of French Gastronomy 2015 

 

Wine and Spirits

2015 WSET®Level 1 Award in Wines(QCF)

2015WSET ®Level 2 Award in Wines and SpiritsQCF




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