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
- 9 months | 3 terms (standard)
- 6 months | 2 terms (intensive)
- £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.