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

Posts tagged ‘written exams’

Days 146 to 148 – Final Exams – Mon 3rd, Thurs 6th and Fri 7th September

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.

Day 99 – Written exams and Cake Decorating demo – Wed 13th June

Today we had the written exams for both Patisserie and Cuisine and a demo on decorating the fruit cake we made right back at the beginning of term.

Each of the written exams lasted 1 hour and consisted of some multiple choice questions and some short answer questions. Similar to last term it took all of the time available to answer all the questions in  the patisserie exam and less than half the time in the cuisine exam.

Then we had the last patisserie demo for this term and chef Christophe showed us how to decorate the fruit cake we made back earlier this term.

He sliced the top off the cake to level it, covered the top and sides with marzipan and then in fondant icing. He then decorated the cake and cake board (also covered in fondant) by crimping or marking the edges and piped royal icing. He then used the sugarpaste flowers and leaves that he made in a demo some weeks ago to complete the cake by first brushing them with coloured powders and then tieing them together into a strand of flowers and sticking them to the cake.

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