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              Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

              By successfully completing our Diplôme de Cuisine you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by our team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin-starred restaurants.

              The Diplôme de Cuisine comprises three certificates: Basic, Intermediate and Superior and can be completed in 9 months or in 6 months. With our Intensive 6-month diploma Basic and Intermediate levels of the diploma are completed in three months, with the Superior level completed through a further three months of study.

              Please note: Our Diplôme de Cuisine may also be studied as an integrated diploma with Culinary Management. For more information about the programme, please visit our Diplôme de Cuisine with Culinary Management page.

               

              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration:

              • 9 months | 3 terms (standard)
              • 6 months | 2 terms (intensive)

              Price:

              • £18,685 (standard)
              • £18,854 (intensive)

              Diploma fees include: ingredients, uniforms, Wüsthof knife set, learning materials
              Hours per week:

              • Approximately 18 to 21 hours (standard)
              • Approximately 30 hours (intensive)

              Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

              Please note that in order to successfully complete our Diplôme de Cuisine, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

              Diploma Details

              • Course structure

                Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine. 


                • Basic Cuisine Certificate Prerequisite: noneBasic Cuisine introduces to the traditional French culinary techniques. In this initial programme you will learn:
                  • Classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation…
                  • Elementary methods of cooking and basic cuisine preparations
                  • Introduction to wine and cheese knowledge
                  • Food safety and hygiene in the kitchen
                  • Personal kitchen organisation and management skills
                  Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

                 


                • Intermediate Cuisine Certificate Prerequisite: Basic Cuisine CertificateAn introduction to classicFrench regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the basic level certificate.
                  • The importance of mise en place: understanding, organisation and production
                  • Comprehensive study of classical cuisine and French regional cuisine
                  • European culinary techniques and cuisine
                  • Enhanced knowledge of professional kitchen skills
                  • Food and wine pairing

                 


                • Superior Cuisine Certificate Prerequisite: Intermediate Cuisine CertificateConfident in classic culinary techniques, you are encouraged to be more creative in both taste and presentation and learn more about the current evolution of worldwide cuisine techniques.
                  • Extending classical and contemporary cooking techniques
                  • Analyse wine and food pairing
                  • Seasonal and market influences on cuisine
                  • Recipe production with rare, high quality produce
                  • Precision and efficiency in the kitchen
                  Superior students host a seated event World Cuisine Event as part of our Diplôme de Cuisine. The event allows students to demonstrate their skills, provide a taste of working in the industry and also contributes to students' overall grade.

                Le Cordon Bleu Cuisine Diploma also includes a number of important and fundamental Pâtisserie techniques, that will be applied to sweet and savoury dishes. This is one of the most comprehensive diplomas you will find in the world.

              • Who is this programme for?

                We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

                This programme is suitable if:

                • You wish to enter a career working in a professional kitchen (restaurant or hotel)
                • You wish to learn professional skills within a gap year or for use during a ski season
                • You are a professional chef or entrepreneur and wish to learn classic French techniques
                • You love cooking and always wanted to learn ‘the right way’ to do things in the kitchen
              • What qualification will I gain?

                Successful graduates of the Diplôme de Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

                This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Add Culinary Management

                If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Diplôme de Cuisine with Culinary Management". Click on the button below to be redirected to the programme page.

              • Term dates and apply

                Term Dates & Prices

                Select a date
                2016
                Jun 24, 2016 - Mar 24, 2017 (Standard)
                £ 18,685.00
                Jun 27, 2016 - Dec 16, 2016 (Intensive)
                £ 18,854.00
                Sep 30, 2016 - Jun 23, 2017 (Standard)
                £ 18,685.00
                Oct 3, 2016 - Mar 23, 2017 (Intensive)
                £ 18,854.00
                2017
                Jan 4, 2017 - Jun 23, 2017 (Intensive)
                £ 18,854.00
                Jan 6, 2017 - Sep 15, 2017 (Standard)
                £ 18,685.00
                Mar 27, 2017 - Sep 15, 2017 (Intensive)
                £ 18,854.00
                Mar 31, 2017 - Dec 15, 2017 (Standard)
                £ 18,685.00
                Jun 26, 2017 - Dec 15, 2017 (Intensive)
                £ 18,854.00

              Testimonials

              • alexei4
                I had high expectations of Le Cordon Bleu but it turned out to be grander and more exciting than I could imagine. Enthusiastic teachers, well-designed courses and high standards in everything – this was exactly what I needed.
                Alumnus Alexei Zimin - Chef, TV Personality and Journalist
              • luciana
                Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
                Luciana Berry - Private Chef and Caterer
              • emil3
                Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible, they are eager to learn - which are very important skills for us.
                Emil Minev - Executive Chef Shangri-La at The Shard
              • adria2
                I wanted to study at Le Cordon Bleu because of its traditional structured approach of preparation using fresh and simple ingredients to create the most wonderful tasting dishes.
                Adria Wu - Chef and restaurateur

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