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Classic French Culinary Techniques Diploma

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

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.

The Diplôme de Cuisine is a French cuisine diploma that also includes elements of international cooking styles and modern techniques. The diploma comprises three certificates: Basic, Intermediate and Superior. It can be completed in 9 months or in 6 months of full-time study. With our Intensive 6-month diploma Basic and Intermediate levels of the diploma are completed in three months, with the Superior level completed through a further three months of study.

Our Diplôme de Cuisine may also be studied as an integrated programme with the Diploma in Culinary Management or with Internship Pathway

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

Key information

Duration:

  • 9 months | 3 terms (standard)
  • 6 months | 2 terms (intensive)

Price:

  • £19,443 (standard)
  • £19,641 (intensive)

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

  • Approximately 18 to 21 hours (standard)
  • Approximately 30 to 40 hours (intensive)

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.

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

  • Course structure

    Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine. 


    • Basic Cuisine Certificate
      Prerequisite: none

      This certificate introduces to the basic French cooking techniques. In this initial programme you will learn:
      • Classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation…
      • Elementary methods of cooking and basic cuisine preparations
      • Introduction to wine and cheese knowledge
      • Food safety and hygiene in the kitchen
      • Personal kitchen organisation and management skills
      Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

    Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly. 


    • Intermediate Cuisine Certificate
      Prerequisite: Basic Cuisine Certificate

      An introduction to classicFrench regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the basic level certificate.
      • The importance of mise en place: understanding, organisation and production
      • Comprehensive study of classical cuisine and French regional cuisine
      • European culinary techniques and cuisine
      • Enhanced knowledge of professional kitchen skills
      • Food and wine pairing

     


    • Superior Cuisine Certificate
      Prerequisite: Intermediate Cuisine Certificate

      Confident in classic French culinary techniques, you are encouraged to be more creative in both taste and presentation and learn more about the current evolution of worldwide cuisine techniques.
      • Extending classical and contemporary cooking techniques
      • Analyse wine and food pairing
      • Seasonal and market influences on cuisine
      • Recipe production with rare, high quality produce
      • Precision and efficiency in the kitchen
      Superior students host a seated event World Cuisine Event as part of our Diplôme de Cuisine. The event allows students to demonstrate their skills, provide a taste of working in the industry and also contributes to students' overall grade.

    This professional cooking course also includes a number of important and fundamental Pâtisserie techniques, that will be applied to sweet and savoury dishes. This is one of the most comprehensive diplomas you will find in the world.

  • 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 qualification will I gain?

    Successful graduates of the Diplôme de Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

    This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

  • Add Internship

    Le Cordon Bleu has designed an internship programme to give you the opportunity to work in a professional kitchen environment after your studies.

  • Add Culinary Management

    If you would like to study Culinary Management after your French cuisine diploma, why not consider registering today for our integrated diploma: "Diplôme de Cuisine with Culinary Management". Click on the button below to be redirected to the programme page.

  • Finance

    The Diplôme de Cuisine (Standard, 9 months and Intensive, 6 months) is eligible for funding from a Professional & Career Development Loan. A Professional & Career Development Loan is a commercial bank loan that you can use to help pay for work-related learning.

    The key points of a loan of this type are:

    • Commercial loan worth up to £10,000
    • No interest on the loan while you study
    • Repayments begin one month after you finish your studies

    For more information about Professional & Career Development Loans contact a member of our team, or visit https://www.gov.uk/career-development-loans.

  • Term dates and apply

    Term Dates & Prices

    Select a date
    2019
    Jan 3, 2019 - Jun 21, 2019 (Intensive)
    £ 19,641.00
    Jan 4, 2019 - Sep 13, 2019 (Standard)
    £ 19,443.00
    Mar 25, 2019 - Sep 13, 2019 (Intensive)
    £ 19,641.00
    Mar 29, 2019 - Dec 13, 2019 (Standard)
    £ 19,443.00
    Jun 28, 2019 - Mar 20, 2020 (Standard)
    £ 19,443.00
    Jul 1, 2019 - Dec 13, 2019 (Intensive)
    £ 19,641.00
    Sep 27, 2019 - Jun 19, 2020 (Standard)
    £ 19,443.00
    Sep 30, 2019 - Mar 20, 2020 (Intensive)
    £ 19,641.00
    2020
    Jan 6, 2020 - Jun 19, 2020 (Intensive)
    £ 19,641.00
    Jan 6, 2020 - Sep 11, 2020 (Standard)
    £ 19,443.00
    Mar 23, 2020 - Sep 11, 2020 (Intensive)
    £ 19,641.00
    Mar 27, 2020 - Dec 11, 2020 (Standard)
    £ 19,443.00
    Jun 29, 2020 - Dec 11, 2020 (Intensive)
    £ 19,641.00

Testimonials

  • alexei4
    I had high expectations of Le Cordon Bleu but it turned out to be grander and more exciting than I could imagine. Enthusiastic teachers, well-designed courses and high standards in everything – this was exactly what I needed.
    Alumnus Alexei Zimin - Chef, TV Personality and Journalist
  • 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
  • emil3
    Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible, they are eager to learn - which are very important skills for us.
    Emil Minev - Executive Chef Shangri-La at The Shard
  • adria2
    I wanted to study at Le Cordon Bleu because of its traditional structured approach of preparation using fresh and simple ingredients to create the most wonderful tasting dishes.
    Adria Wu - Chef and restaurateur

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