Diplôme de Cuisine

The “Diplome de Cuisine” program is your key to the exciting and dynamic world of professional kitchen work. The diploma you will earn will open the doors of the world’s finest restaurant and hotel kitchens.

The “Diplome de Cuisines” is divided into three levels: Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate. All three levels must be successfully completed in order to receive the “Diplôme de Cuisine.” You will get a certificate at each level successfully completed.

Basic Cuisine Certificate: Demonstrate fundamental cuisine preparation and cooking techniques including:

• Knife skills and basic butchery (vegetables, poultry, flat and round fish, meat)
• Different stock preparation
• Emulsified and mother sauce
• Soups and cream
• Eggs cooking techniques
• Basic doughs (pasta, feuilletage, pate brissé, etc.)
• Cooking methods (braising, pan frying, boiling, deep frying, roasting, steaming, etc.)
• Introduction to offal
• French culinary terms & definitions
• Organization, hygiene and food safety

Intermediate Cuisine Certificate: In Intermediate level, you will learn French and European regional cuisines and you will fully apply the techniques learned in basic level.

• Regional cuisines
• Making full use of assimilated techniques
• Origin, quality and sustainability of seasonal products and products from diverse provinces
• Advanced cutting and professional techniques
• Introduction to color, taste and texture combinations
• Contemporary cooking methods and techniques
• Awakening the senses to different flavors and mastering seasoning
• Reproducing an identical dish
• Enhance knowledge of professional kitchen skills
• Seasonal and market influence on cuisine
• Organization, hygiene and food safety

Superior Cuisine Certificate:

• Understanding of the evolution of international culinary techniques
• Gaining knowledge of and using noble ingredients
• Perfecting culinary techniques
• Time management in cuisine
• Plate presentation
• Mastering perfect cooking temperatures for meat and fish
• Experimenting with contemporary cooking techniques: sous vide, low temperature
• Developing a creative and aesthetic style
• Encounters with renowned chefs with featured demonstrations
• Culinary theory classes: nutrition, recipe data and costing
• Demonstration by a professional butcher