Diplôme De Cuisine

Course Structure

6-Month Diplôme de Cuisine Programme

📅 Months 1–3
Basic Cuisine + Intermediate Cuisine

📅 Months 4–6
Superior Cuisine

🎓 Upon successful completion of all three stages, students will be awarded the Diplôme de Cuisine.

Stage One: Basic Cuisine

Duration: First 1.5 Months (Approx. 200 Hours)

Basic Cuisine introduces students to the world of classical French cuisine. From day one, students build essential culinary foundations, including knife skills, ingredient preparation, and the use of herbs, spices, and seasonings to achieve balance and flavour. This programme is designed for beginners and aspiring culinary professionals.

Core Units

• Traditional French Cuisine Skills
• Cuisine Kitchen Operations
• Food Safety and Hygiene in Catering

Learning Objectives

Students will develop fundamental culinary preparation and cooking techniques, including:

• knife skills
• basic classical vegetable cuts
• fish filleting skills
• elementary sauces and emulsions
• basic stocks and derivatives
• basic doughs (e.g. pasta and puff pastry)
• introduction to plating presentation
• basic plated desserts for restaurants
• basic cooking methods (braising, pan-frying, boiling, deep-frying, roasting, steaming)

Professional Knowledge & Skills Development

• identify French culinary terminology
• follow health, safety and hygiene regulations
• develop personal kitchen organization and management skills

Stage Two: Intermediate Cuisine

Duration: Second 1.5 Months (Approx. 200 Hours)
Prerequisite: Basic Cuisine

The Intermediate Cuisine programme introduces students to French regional cuisine and broader European culinary techniques. Students apply and expand on foundational skills through intensive practical training, developing greater efficiency, consistency, and confidence in a professional kitchen environment. Strong emphasis is placed on mise en place and workflow discipline.

Core Units

• Traditional French Cuisine Skills
• Cuisine Kitchen Operations
• Food Safety and Hygiene in Catering

Learning Objectives

Students will further develop and apply culinary techniques, including:

• advanced knife skills
• preparation of live shellfish
• food preservation techniques
• butchery and fish preparation skills
• canapé team production
• classical and modern plating presentation
• sweet and savoury soufflé techniques
• flavour development including soy sauce applications
• advanced cooking methods practice

Professional Knowledge & Skills Development

• follow health, safety and hygiene regulations
• experience food and wine pairing
• study cheese production knowledge
• strengthen personal kitchen organization and management skills

Stage Three: Superior Cuisine

Duration: 3 Months (Approx. 200 Hours)
Prerequisite: Intermediate Cuisine

The Superior Cuisine programme is the final stage of the Diplôme de Cuisine. Students focus on advanced culinary techniques while developing creativity and applying professional kitchen management skills in real-world environments.

In addition, students build leadership and teamwork abilities through project-based learning. Working collaboratively, they will plan and execute a formal dinner event, delivering dishes of high culinary and presentation standards.

Core Units

• Project Planning and Execution
• Restaurant Operations and Service Environment
• Menu Design and Adjustment
• Global Cuisine Skills
• Kitchen Operations
• Food Safety and Hygiene in Catering

Learning Objectives

Students will master a wide range of classical and contemporary culinary techniques, including:

• advanced cooking techniques
• advanced butchery skills
• specialised vegetable and garnish preparation
• global flavour and texture development
• personal culinary style and expression
• cook-to-order execution
• seasonal and market-driven cuisine design

Professional Knowledge & Skills Development

• meet health, safety and hygiene regulations
• analyse food and wine pairing concepts
• establish professional kitchen organization and management skills

Chef Demonstration, Practical Class, Theory Class

Diplôme de Cuisine

Your competency will be assessed through practical and theory examinations