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              Cuisine

              Tokyo

              Completion of the Initiation, Basic, Intermediate and Superior Cuisine Certificates results in the award of the Le Cordon Bleu Cuisine Diploma. Students progressively learn the necessary skills to create fine cuisine through a combination of practical sessions and demonstrations, gaining knowledge from a team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

              Courses

              • Cuisine Diploma

                Completion of the Initiation, Basic, Intermediate and Superior Cuisine Certificates results in the award of the Le Cordon Bleu Cuisine Diploma. Students progressively learn the necessary skills to create fine cuisine through a combination of practical sessions and demonstrations, gaining knowledge from a team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.


              • Initiation Cuisine Certificate

                This course introduces students to fundamental cooking techniques in cuisine. With a strong importance placed on fundamentals such as hygiene, preparation and work flow, students learn to master the basics including how to hold a knife properly, cutting techniques and elementary methods of cooking.


              • Basic Cuisine Certificate

                Students continue to develop their technical skills and build on their knowledge gained in Initiation Cuisine Certificate. Students will also be introduced to regional French cuisine as they apply their skills to more complex recipes.


              • Intermediate Cuisine Certificate

                In the Intermediate Cuisine Certificate, students will continue to learn classic French regional dishes at a higher level as they continue to strengthen and apply techniques learned in the Initiation and Basic Cuisine Certificate. With practice and repetition, students will gradually begin to perform tasks more instinctively and easily. Students are also introduced to modern and classic plating presentations.


              • Superior Cuisine Certificate

                In the Superior Cuisine Certificate, students will be introduced to the evolution of French Cuisine and the menu trends from leading restaurant kitchens. The ingredients are more refined and include items such as ris de veau, venision and Guinea fowl. Students are encouraged to be more creative in their cooking and presentation as they strive for excellence and build their future vision for their careers.


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