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              Le Cordon Bleu Paris has provided cuisine training programmes for students from all over the world for more than 120 years. Le Cordon Bleu training programmes aim to teach students a comprehensive range of culinary techniques which they can then apply to all types of cuisines.

              As such, these lessons provide the perfect opportunity to learn French cuisine techniques alongside the best Chefs.

              Le Cordon Bleu Cuisine Diploma teaches students all the traditional French culinary techniques in existence today.

              5 intakes per year: January, March, June, September and November

              Key information

              Languages: French and English
              Duration: 9 months
              Price: 27 250 € (fees include: uniform and equipment)
              Hours per week: 18 to 21 hours
              Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.

              Cuisine Diploma Programme Details

              • Programme structure
                Under the supervision of Chef Instructors, lessons are divided into two parts:
                • Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
                • Practical classes where they practise the techniques learnt during the demonstration at individual work stations
                The Cuisine Diploma is awarded when a student has successfully completed all three levels:
                • Basic level
                • Intermediate level
                • Superior level
                All students, even those with professional experience, must start with Basic level before continuing on to Intermediate and Superior.
                For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Cuisine Diploma, students must successfully complete Superior level.
                Cuisine Diploma:
              • Who is the Diploma aimed at?
                The cuisine training programme is aimed at all those who are passionate about the Culinary Arts whether amateurs or with experience.
                The programme is for those who want to become highly proficient in cuisine.
                The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.
                This programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.
              • Career opportunities
                Depending on their level, a number of career opportunities exist for Cuisine Diploma graduates including:
                • Working in restaurant and hotel kitchens alongside prestigious cuisine Chefs, becoming a cuisine Chef, taking on responsibilities and the role of cuisine Chef
                • Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, …
                • Launching their own business by becoming an entrepreneur and opening a restaurant, a food truck, a new dining concept, …
                • Becoming a personal Chef and offering a range of gastronomic meals to both individuals and companies for culinary events
                • Writing articles for specialized reviews and magazines by becoming a culinary journalist
                • Teaching apprentice Chefs by becoming a Chef Instructor
                • Working on the aesthetics of dishes: food stylist, food photographer …
              • Intake dates and apply

                Term Dates & Prices

                Select a date
                2016
                Mar 21, 2016 - Nov 18, 2016 (Standard)
                € 27,250.00
                Jun 22, 2016 - Mar 23, 2017 (Standard)
                € 27,250.00
                Jun 22, 2016 - Dec 21, 2016 (Intensive)
                € 27,250.00
                Jun 27, 2016 - Dec 21, 2016 (Intensive)
                € 27,250.00
                Jun 27, 2016 - Mar 23, 2017 (Intensive)
                € 27,250.00
                Sep 5, 2016 - Mar 23, 2017 (Intensive)
                € 27,250.00
                Sep 5, 2016 - Jun 8, 2017 (Standard)
                € 27,250.00
                Nov 21, 2016 - Jun 8, 2017 (Intensive)
                € 27,250.00
                2017
                Jan 5, 2017 - Aug 24, 2017 (Standard)
                € 27,250.00
                Mar 28, 2017 - Nov 16, 2017 (Standard)
                € 27,250.00
                Jun 13, 2017 - Dec 20, 2017 (Intensive)
                € 27,250.00
                Jun 13, 2017 - Dec 20, 2017 (Intensive)
                € 27,250.00
              • 5 key steps for registration:
                • Step 1: preparing the application form
                • Step 2: sending the application form
                • Step 3: examination of the application by the Admissions Jury
                • Step 4: payment of tuition fees
                • Step 5: finalizing registration
              • International environment
                During examinations, students can choose to write in English or French. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand cuisine vocabulary and to be awarded the diploma.
              • Language
                All demonstrations are in French and translated into English by an English speaking translator.

              Testimonials

              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
                Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
                Gaston Acurio, Grand Diplôme Alumnus
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-inigo-ruiz-rituerto
                I wanted to learn the basics of French cuisine which, in my opinion, is the best in the world. Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world.
                Iñigo Ruiz Rituerto, Grand Diplôme Alumnus
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
                The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.
                David Laor, Pastry Diploma Alumni
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-laura-quintanilla
                Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.
                Laura Quintanilla, Cuisine Diploma Alumna

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