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              New Cuisine Diploma

              Tokyo

              Completion of the 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.

              Programme Details

              • Course Structure

                New Basic Cuisine Certificate: 182.5 hours

                Core Objectives:

                  Demonstrate fundamental basic cuisine preparation and cooking techniques including
                • knife skills
                • basic classical vegetable cuts
                • elementary butchery and fish filleting skills
                • basic stocks and derivatives
                • basic soups including bisque, consommé, clarifications
                • elementary sauces and emulsions
                • basic doughs (pasta, short crust, puff pastry) and techniques
                • elementary egg techniques including omelette, poached, soufflé and scramble
                • elementary methods of cooking (ex. braising, boiling, frying, poaching, sautéing, roasting, ragout, grilling)
                • classic French desserts
                • introduction to plating presentation

                • Identify French Culinary Terms
                  Follow health and hygiene regulations
                  Develop personal kitchen organization and management skills


                New Intermediate Cuisine Certificate: 181 hours

                Core Objectives:

                  Implement basic techniques learned and apply them to fundamental Bistronomie and culinary techniques including:
                • extending cooking techniques including salmis, braising, smoking and sauté
                • developing butchery skills
                • developing fish cooking techniques
                • preparing live shellfish
                • expanding vegetable cutting techniques and cooking methods
                • consolidation of sauce techniques
                • pasta
                • advanced farce techniques
                • charcuterie (sausage preparation, terrine, pâté and mousse)
                • offal

                • Follow health, safety and hygiene regulations
                  Extrapolate personal kitchen organization and management skills


                New Superior Cuisine Certificate: 179 hours

                Core Objectives:

                  Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including
                • extending cooking techniques
                • molecular gastronomy
                • sous-vide
                • advanced butchery and fish filleting skills
                • specific preparation of cooking skills for vegetables and garnishes
                • compile classic and modern plating presentations
                • expressing creativity through recipe development & personal plating presentation
                • elaborating world flavours and texture techniques
                • seasonal and market influences on cuisine

                • Meet health safety and hygiene regulations
                  Extrapolate personal kitchen organization and management skills
              • Who is the programme for?
                Prerequisite: None
              • What qualification will I gain?
                Cuisine Diploma
              • Term Dates & Apply
                Sorry. The information is not available at the moment.

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