This page contains content from our previous website. To learn more about us, check out our new website.
Tokyo Campus
Grand Diplôme Show Subnav
Cuisine Programs Show Subnav
Pastry Programs Show Subnav
Bakery Programs Show Subnav
Series Professionnelles Show Subnav
Bakery Event : Pain Buffet
Book a Tour
Atelier Special Lecture Show Subnav
Wine Programs Show Subnav
The Mystery of the Japanese Ingredients
Alumni activity Show Subnav
Apply Show Subnav
Payment method Show Subnav
Access and Contact Us
La Boutique - Tokyo Show Subnav
license Show Subnav
Increase font size  Decrease font size
Le Cordon Bleu Cheese Programs

 Superior Course

In the superior course, students will study at an advanced academic level and be taught by leading cheese professionals who are all specialists in their respective fields. Part 1 of the program covers an in depth study of cheeses by country. In the second half of the program, students will study the differences in characteristics of cheeses resulting from various cheese making processes, and the important factors to consider in choices when cooking and serving cheese. Students will also enjoy three demonstration classes and tastings of dishes prepared with cheese as a key ingredient.


Who is it aimed at:

This course if for those students who wish to study at an advanced level and gain the Le Cordon Bleu Cheese Diploma


Course Content

Part 1

Cultural History of Cheese
Cheese of France (Northern Region)
Cheese of France (Eastern Region)
Cheese of France (Central Region)
Cheese of France (Southern Region)
Cheese of Italy (Northern Region)
Cheese of Italy (Southern Region
Cheese of Spain
Cheese from other European countries and America
Cheese of Japan – History of Cheese in Japan, including dairy farming and cheese production


Part 2

Production of cheese - study of variations of cheese based on difference
of ingredients (milk, lactic acid bacterium, rennet), moisture content and heat application
Production of cheese -action of microorganisms in ripening cheese and the impact on taste
Analysis of various types of cheese and the resultant impact of various cheese making processes.
Cheese cuisine demonstration 1
Cheese cuisine demonstration 2
Cheese and bread pairing: introduction of dishes using cheese and bread, and various sandwich styles
Cheese and beverage pairing: matching of cheese with wine, liquors, beer and other beverages
Cheese and Wine pairing
Test and report
Cheese Arrangement: practical class – preparing cheese platter


Entry requirements:

Japanese well listening, reading and writing skill.(This class is available only Japanese)
Applicants must have successfully completed the Cheese Intermediate course.
As a part of this class alcohol will be served. Those participants consuming alcohol must be aged 20 years or above.
Current holders of the Cheese Professional Association Diploma are also eligible to enter directly from this level.


How to gain the certificate:

To gain the Le Cordon Bleu Cheese Superior Certificate students need to:
a. Attend a minimum of 7 out of 9 classes
b. Successfully pass part1 and part 2 tests

Le Cordon Bleu Diploma of Cheese

This Diploma will be issued to students who have successfully completed a minimum of the Le Cordon Bleu Intermediate and Superior Courses. The Diploma will not be issued to Cheese Professional Association Diploma holders who have special entry directly into Superior level.

Note: This qualification is NOT the same as the Cheese Professional Association Diploma, however students will have acquired an advanced level of knowledge and may also wish to apply directly to the Cheese Professional Association sit for their official qualification.


» How to Apply