Overview
Nestled between the Mediterranean and the Middle East, with strong influences from the Ottoman empire and the French, Lebanese cuisine is revered for its use of a wide choice of ingredients and spices.
This A Culinary Voyage - Lebanese Cuisine course is part of Le Cordon Bleu London's Culinary Voyage series, which features a different exciting world cuisine in each class.
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef.
The exact format will vary from class to class depending on the style of cuisine and length of the course.
Programme Structure
Dishes taught on the course:- Hummus (demo only) – chickpea, tahini, olive oil and lemon dip
- Muhammara – roasted nuts and red pepper dip
- Pumpkin kibbeh – fried pumpkin and bulgur balls with a walnut, spinach, and sumac filling
- Fish sayadieh – pan–fried sea bass, cumin rice and crispy onions
- Flatbread
Key information
Duration
- Full-time
- 1 days
Start dates & application deadlines
- StartingApply anytime.
Language
Delivered
Campus Location
- London, United Kingdom
Disciplines
Culinary Arts View 58 other Short Courses in Culinary Arts in United KingdomWhat students do after studying
Academic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
What you need to bring:- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Tuition Fees
-
International Applies to you
Applies to youNon-residents299 GBP / full≈ 299 GBP / full -
Domestic Applies to you
Applies to youCitizens or residents299 GBP / full≈ 299 GBP / full
Living costs
London
The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.