I'm studying the Grand Diplome at Cordon Bleu in London

Monday saw 2 written exams, 1 each for cuisine and patisserie.

Each exam was 1 hour and consisted of some multiple choice questions and short answer questions. As happened in both basic and intermediate exams, it took the full hour to answer the patisserie exam and only half the time for the cuisine exam.

On Thursday we had the cuisine exam. 4 hectic hours to make 2 identical first courses and 2 identical main courses, exactly the same as we practiced in the mock exam.

I was quite happy with the end result, though another half an hour and it would have been much closer to perfect.

Friday was the patisserie exam. 6 hours to make brioche, chocolate truffles, sablé hollandais biscuits, a sugar centrepiece and 2 identical plated desserts of our own design.

All seemed to go ok, not perfect but less hectic than cuisine and I was quite happy with the results.

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