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.
Duration: 3 months | 1 term
Price: £9,668
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.
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
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.
To enrol for this Certificate you need to have succesfully completed Le Cordon Bleu's Intermediate Cuisine certificate.
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.
Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible, they are eager to learn - which are very important skills for us.
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.
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