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Diplome de Cuisine

Le Cordon Bleu Ateneo de Manila offers the classic “Diplôme de Cuisine” (Cuisine Diploma), a 9-month comprehensive program designed to provide you with the required knowledge and mastery of culinary skills and techniques applicable to any style of cuisine. This intensive, globally-recognized program will enable you to learn an array of skills - from the fundamentals to the intricate techniques in culinary arts.

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.

Program Structure:

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


Key Information

4 Intakes Yearly: January, April, July, October

Duration: 9 months / 3 terms

Hours per week: 18 hours approximately

Price: PhP 955,000.00  

Entry requirements: 18 years old and above, High school graduate, No prior culinary experience required.

Additional Information:
First Intake: Jan. 8, 2020 - Sept. 14, 2020

Schedule : Mon, Wed, Fri
Hours : 6.5 hours / day (may extend)
*Intake schedule may change

For more details, please contact:

Razel Anne Uy

Program Sales Officer
Le Cordon Bleu Ateneo de Manila
G/F George SK Ty Learning Innovation Wing, Areté
Ateneo de Manila University, Katipunan Ave.,
Loyola Heights, Quezon City
Tel: +632 8426 6001 locals 5380 and 5381
Email: ateneodemanila@cordonbleu.edu

Program Details

  • Teaching Methods
    • Lecture
    • Chef demonstration
    • Hands-on practical with strong one-on-one guidance from the Chef Instructor
    • Assessment and feedback


  • Entry Requierments
    •  18 years old and above
    •  High school graduate
    •  No prior culinary experience required
  • Terms& Dates
    Sorry. The information is not available at the moment.