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During the full-time Superior Cuisine certificate, which culminates in our Diplôme de Cuisine, you will learn about the current evolution of worldwide cuisine techniques.

Full menus are inspired by trends from today’s top kitchens. The ingredients are richer and more refined, exposing students to working with rare and high-quality items. Now well-versed in fundamental culinary skills, you are encouraged to be more creative in both taste and presentation.


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


Key information

Duration: 3 months | 1 term
Price: £9,300
Diploma fees include: ingredients, learning materials
Hours per week: approximately 18 to 21 hours 
Entry requirements: Intermediate Cuisine certificate

Please note that in order to successfully complete our Superior Cuisine Certificate, 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.

Certificate 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.

    Our Superior Cuisine certificate combines demonstration classes and hands-on practical classes. In these last three months of training, you will be prepared by our team to start your professional career


    Superior Cuisine Certificate - Overview

    • Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
      • extending cooking techniques
      • advanced butchery skills
      • specific preparation and cooking skills for vegetables and garnishes
      • elaborating world flavours and texture techniques
      • expressing personal cultural ingredients and flavours
      • cooking to order
      • seasonal and market influences on cuisine
    • Meet health, safety and hygiene regulations
    • Cuisine history - past, present and future
    • Personal kitchen organisation and management skills
    • World Culinary Techniques and Cuisine


    As a Superior Cuisine student, you will host a seated event, as part of our Diplôme de Cuisine. Teamwork, organisation, execution, and creativity are tested as students work together to produce items with high-quality appearance and taste. The event allows you to demonstrate the skills you have acquired during your diploma, provide a taste of working in the industry and also contributes to students’ overall grade. Our cuisine event is unique to the London campus superior programme.

  • Who is this programme for?

    To enrol for this Certificate you need to have succesfully completed Le Cordon Bleu's Intermediate Cuisine certificate.

  • What qualification will I gain?

    This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.

  • 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 )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
    Jan 9, 2026 - Mar 27, 2026 ( Standard )
    Apr 3, 2026 - Jun 26, 2026 ( Standard )
    Jul 3, 2026 - Sep 18, 2026 ( Standard )
    Sep 25, 2026 - Dec 11, 2026 ( Standard )
    Jan 8, 2027 - Mar 26, 2027 ( Standard )
    Apr 2, 2027 - Jun 25, 2027 ( Standard )


  • 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
  • caterina2
    As development chef for Ingredion, a global supplier of food ingredients, I marry my culinary skills with food science and technology to create practical solutions for new commercial products. I am confident that what I learned at Le Cordon Bleu provided me with a real advantage in my current role.
    Caterina Loduca - Development Chef

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