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Superior Cuisine Certificate

Prerequisite:  Intermediate Cuisine Certificate
This 3-month Superior Cuisine Certificate program is the final level in achieving the Diplome de Cuisine (Cuisine Diploma). You will learn the most advanced techniques and skills in cuisine including precision and efficiency required in the professional kitchen. Moreover, you will work with richer and more refined ingredients.

It is at this phase, where you will learn the current evolution of French cuisine. Dishes and menus demonstrated by the Master Chef are inspired by trends from today’s top restaurants.

Now well-versed and adept in French culinary techniques, you will be encouraged to unleash your creativity, both in terms of flavor and presentation.

Key Information

Duration: 3 months / 1 term 


  • PhP 321,000.00
  • Tuition Fee Inclusions : All ingredients, Learning materials, Use of one-on-one workstation

Hours per week: 18 hours approximately
Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.

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

Additional Information:
First Intake: Jul. 1, 2020 - Sep. 14, 2020 *
Schedule : Mon, Wed, Fri
Hours : 6.5 hours / day (may extend)
*Intake schedule may change

For more details, please contact:

Earl Roxas
Operations Assistant
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

Certificate Details

  • Course Structure
    • 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



  • Terms& Dates
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