Our classically trained teaching chefs will lead students through an essential repertoire of basic culinary and patisserie methods and techniques during this four week full-time programme. The course is taught through a combination of demonstrations and practical workshops, allowing students the opportunity to experience techniques before practicing the skills for themselves in Le Cordon Bleu’s state of the art teaching kitchens. An introductory level of theory including food safety, menu planning, food service and wine selection will also be covered and reinforced by field trips in the London area.