The Diplôme de Cuisine with Internship Pathway is a comprehensive two-pronged programme that combines intensive culinary training with extensive practical application, enabling students to learn French culinary techniques while mastering core skills such as supply management, production organisation and health and safety practices.
This programme consists of 5 incremental stages: the Basic Cuisine Certificate, the Intermediate Cuisine Certificate, a 3-month professional application period, the Superior Cuisine Certificate, which includes a professional application period at Le Cordon Bleu Paris Hôtel de la Marine, and finally a professional internship. It prepares students for a wide range of careers, including working as a restaurant chef, a private chef, a restaurant entrepreneur or a food critic.
Programme objectives:
Entry requirements:
Intakes: January, April, July, October
Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.
Diploma awarded: The Cuisine Diploma with Internship Pathway is delivered by the Fondation Internationale Le Cordon Bleu.
Duration: 13 to 18 months
Tuition fees: €38,500. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
Please note that it is possible to register for each of the certificates, starting with the Basic Cuisine Certificate.
This certificate introduces students to the basic techniques of French cuisine, including:
The intermediate Cuisine Certificate programme introduces students to regional French and European cuisine and encourages them to implement the techniques acquired during the Basic Cuisine Certificate programme:
Students complete a 3-month Professional Application period within the institute itself.
The Professional Application module gives students the opportunity to put their newly acquired skills into practice in the workplace:
Whilst studying for the Superior Cuisine Certificate, students complete a 5-hour Professional Application module at the Hôtel de la Marine each week.
On completing the programme, students will have acquired the necessary skills to:
Teaching methods
A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods.
The Superior Cuisine Certificate with Internship Pathway includes:
Teaching methods include:
The programme is centred around active student participation, both in real-life situations and simulated environments, notably to cultivate a responsible work ethic.
Assessment methods
Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes.
An individual performance review is held midway through the programme to help students progress with their learning. The aim of this review is to pinpoint any difficulties and to assess the student’s current level of performance in relation to the work required and the knowledge and practical skills acquired.
Various methods of assessment may be used, including:
Written assessments: Examinations where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, long-answer questions or a combination of any of the above.
Practical assessments:
- Continuous assessment of progress: continuous assessment of work completed during practical lessons. The final grade is based on the cumulative grades awarded throughout the programme.
- Final practical exam: examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.
Portfolio:
A written report prepared by the student, focusing on a dish they have created and assessed by the student’s Point of Contact against a standardised grading scale.
- presentation of a recipe data sheet.
- presentation of an equipment list.
- presentation of a recipe time plan.
Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.
Graduation rate: 96.20% (out of a total of 82 students over the 4 terms of 2023)
Le Cordon Bleu has designed the Diplôme de Cuisine with Internship Pathway and Culinary Management to give students the necessary skills to start a culinary business and to practice the techniques learnt during their Diploma by joining a professional kitchen environment after their studies.
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