法式蛋糕文凭大厨

该计划的重点是利用先进的古典和当代法国技术和理论知识来准备和提供法国古典和现代法式糕点。DiplÃmemeAvancé©Culinaire的学生在小酒馆周期间准备dé©gustation菜单时，将获得宝贵的实时体验。在头两个学期中，将在实践课的旁边学习其他理论科目，然后在最后一学期的实习期间应用这些知识。理论主题概述了计划和监视商业厨房中的工作流程和供应以及管理操作程序和操作角色合规性要求的重要性。还包括选择和应用人员配备战略以实现绩效目标的理论，以及运营角色的员工关系管理。
The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avance Culinaire students will gain valuable live and real time experience whilst preparing a degustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.