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Basic Cooking Skills and Beginners Pastry Courses

Basic Cuisine is a full-time course that opens the door to the mastery of classic French cuisine techniques.

From day one, you'll begin to develop the basic skills: from how to hold a knife properly, peel vegetables and truss a chicken. As the term progresses, techniques become more complex. Students will learn how to use and integrate condiments, herbs, and spices which complement the dishes they prepare. This course provides a solid grounding in basic cuisine techniques and is designed for beginners and experienced cooks alike.

Basic Cuisine is the first step in completing your Diplôme de Cuisine.


Basic Pâtisserie is designed to give you a strong foundation on which to build your pastry skills and knowledge. As you progress, you will learn how to prepare a wide selection of desserts and pastries through a combination of practical sessions and demonstrations.

This exciting, full-time course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

Throughout the duration of the certificate, you will learn basic pastry skills (such as knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets) and be trained under the guidance of some of the most respected pastry chefs in the UK.

Basic Pâtisserie is the first step in completing your Diplôme de Pâtisserie.


The combination of these certificates is the first step towards completing your Grand Diplôme®.

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


Key information


  • 3 months | 1 term (standard)


  • £16,845 (standard)

Certificate fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours
Entry requirements: evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

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

Please note: applications requiring a visa can close up to 12 weeks before the course start date.


Certificates details

  • Course Structure

    Le Cordon Bleu's teaching methods are unrivalled and are based on learning and understanding classical cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any cuisine in the world. The Basic Cuisine certificate combines demonstration classes and hands-on practical classes in professionally equipped kitchens.

    Basic Cuisine - Overview

    • Basic cuisine preparations and cooking techniques including:
      • knife skills
      • basic classical vegetable cuts
      • fish filleting skills
      • elementary butchery skills
      • basic stocks and derivatives
      • elementary sauces and emulsions
      • basic doughs (e.g. pasta and puff pastry)
      • introduction to plating presentation
      • basic plated desserts for restaurants
      • elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming
    • Identify French culinary terms
    • Health, safety and hygiene regulations
    • Develop personal kitchen organisation and management skills

    Basic Pâtisserie - Overview

    Basic Pâtisserie is an introduction to French Pastry.

    The certificate teaches the fundamental techniques of doughs, creams and fillings necessary to achieve successful creations. Throughout three months, the following fundamental skills and techniques will be studied:

    • knife skills
    • elementary sugar cooking techniques
    • tart production techniques
    • basic pastry doughs e.g. short crust, sweet dough and puff pastry
    • simple breads
    • petits fours baking skills
    • basic entremet skills
    • piping techniques

    Additionally students will learn how to follow health, safety and hygiene regulations, as well as gaining basic cheese knowledge. The certificate also aims at developing personal kitchen organisation and management skills.

    Le Cordon Bleu’s unrivalled teaching methods are based on learning and understanding classical cooking techniques through practice and discipline, and once mastered, can be applied to any cuisine in the world. The Basic Pâtisserie Certificate combines demonstrations and hands-on practical classes in professionally equipped kitchens.

  • Who is this programme for?
    We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.
  • What qualifications will I gain?

    Qualification title: Le Cordon Bleu Basic Cuisine Certificate and Le Cordon Bleu Basic Pâtisserie Certificate

    SCQF level: 6

    SCQF Credits: Cuisine - 24 Pâtisserie - 19

    These qualifications are listed on the Scottish Credit and Qualifications Framework (SCQF) and have been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.

    For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.

    You will also achieve the Level 2 award in food safety.
  • Term dates and Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )


  • peggy2
    Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!
    Peggy Porschen, Cake Designer and Creative Director
  • luciana
    Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
    Luciana Berry - Private Chef and Caterer

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