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Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. We believe that it is essential to teach classical methods and techniques progressively; so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.


A 3-month certificate course that is an introduction to classic French cuisine skills, which are the foundation of many of the world's modern cuisines. From day one, students begin to master the basics levels of: knife skills, peeling and preparing vegetables, trussing a chicken, filleting fish and integrating sauces, stocks and spices into dishes.


This 3-month certificate course introduces students to French regional dishes, using the techniques acquired in the basic level plus more advanced techniques. The programme focuses on the importance of colour, taste, and texture combinations within food, as well as understanding, production and organization of a modern kitchen.


The final 3-month certificate in achieving the Cuisine Diploma. It prepares students for their professional career as a Chef. Students will gain the utmost advanced techniques in cuisine including precision and efficiency in the kitchen, working with recipes that include high quality products and richer more refined ingredients.

By successfully completing our Diplôme de Cuisine you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by our team of classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin-starred restaurants.

Key Information

4 intakes each year: Winter, Spring, Summer or Autumn

Duration: 9 months | 3 terms

Price: $ 27,000

Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials

Hours per week: approximately 18 to 21 hours

Please note that in order to successfully complete our Diplôme de Cuisine, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

Cuisine Diploma Details

  • Who is this programme for?
    We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.This programme is suitable if: You wish to enter a career working in a professional kitchen (restaurant or hotel) You wish to learn professional skills within a gap year or for use during a ski season You are a professional chef or entrepreneur and wish to learn French culinary techniques and become a classically trained chef You love cooking and always wanted to learn ‘the right way’ to do things in the kitchen
  • What qualifications will I gain?
    Successful graduates of the Diplôme de Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world.
  • Entry Requirements
    High school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
  • Term Dates

    Term Dates & Prices

    Select a date
    Jul 1, 2024 - Mar 28, 2025 ( Standard , in English , French )

Other Courses

Basic Cuisine
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Intermediate Cuisine
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Superior Cuisine
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