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오늘날의 전통 프랑스 요리 기법을 위한 가장 집중적이고 완벽한 훈련 과정인
Classic Cycle은 서로 다르지만 보완적인 3단계의 요리과정과 제과 과정으로
이루어져 있고, 이러한 6개의 과정을 다 마치면 Grande Diploma가 수여된다. 요리 및 제과과정의
초급, 중급, 고급의 3단계 과정은 각각 10주 동안 이루어지며, 요리과정과 제과과정을 동시에 수료하면 Grand Diploma를 9개월 안에 수료할 수 있다.
◈ 요리과정
* 요리 초급과정 (Basic
Cuisine)
·French
culinary terms & definitions
·Profesional knife handling and introduction to
diverse cuts
·Food preparation and presentation skills
·Classic French techniques
·Learning and building upon the foundation stocks,
sauces, forcemeats and doughs
·Variations on cooking methods
·Matching method to product
·Development of personal creativity and discipline
* 요리 중급과정 (Intermediate Cuisine)
·Product origins and influences on regional cuisine
·Perfecting professional kitchen skills
·More advanced technical cuts and presentation
·Seasonings and flavour appreciation in French
regional and classic cuisine
·Food presentation techniques for platters and plates
·Further developements in personal creativity and
discipline
* 요리 고급과정 (Superior Cuisine)
·Precision
and efficiency in the kitchen
·Mastery of intricate techniques and methods
·Recipe production with high quality and rare produce
·Mastery of classic "haute cuisine" and
contemporary menu planning
·Adaptation of menus based on the season and product
availability
·Mastery of presentation and decoration
·Exended personal creativity and discipline - a readiness
for working in industry
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제과과정
* 제과 초급과정 (Basic
Pastry)
·Basic
doughs
·Introduction to creams and fillings
·Traditional desserts and cakes
·Classical techniques, basic decoration
·Masking and glacage
·Introduction to yeast doughs(croissants & brioches)
·Basic French patisserie terminology
·Introduction to chocolate work and
truffles(handtempering and dipping)
·Introduction to sweet petit fours
* 제과 중급과정 (Intermediate Pastry)
·Artistic
decorative skills-fine line and boder piping, extension work using royal
Icing
·Variations on restaurant desserts, including souffles
·Savoury and sweet petits fours, classic and
contemporary presentations
·Introduction to viennoiserie(croissants and brioches)
·Mastering Bavarian creams and mousses
·Caramel and nougatine(use of these components to
assemble and decorate a croquembouche)
·Developing chocolate hand-tempering and dipping skills
·Introduction to show pieces (chocolate centre pieces and celebration cakes)
* 제과 고급과정 (Superior Pastry)
-PART Ⅰ:
Contemporary Restaurant Desserts
·Hot
and cold restaurant desserts
·Soufflies, contemporary cakes, tarts, buches
·Decoration and plate presentation
·In-depth study of flavours, aromas and spices
-PART Ⅱ:
The Art of Chocolate
·Tempering
of chocolates
·Hand-dipped and moulded chocolates
·Mixing differenct chocolated and textures
·Chocolate boxes and flowers
·Sculpture and display
-PART Ⅲ:
Artistic Sugar Creations
·Techniques
of cooking, colouring and pulling sugar
·Pulled sugar flowers and ribbons
·Blown Sugar spheres, fruits and animals
·Pastillage - centre piece(cut out and assembly, fine
piping, extension work,
·use of spray gun)
-PART Ⅳ: Boulangerie Module
·Crusty French baguette
·Pain de campagne
·Campillou
·Pain decore
·Foccacia
·Ciabatta
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