Cuisine Diploma with Internship Pathway

Learn the craft of chef in Internship Pathway

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:

Follow good food quality and good food hygiene and safety practices and implement effective solutions to address non-compliance with these practices in the workspace.
Cultivate the kind of approach and working methods expected in an operational business environment, demonstrating a solid understanding of the restaurant’s structure and of the internal organisation of the kitchen and the workings of the team.
Master the preparation of both basic and complex culinary dishes and seasonings.
Master contemporary cooking techniques, notably vacuum and low-temperature cooking, cooking meat and fish to perfection, and cooking eggs, egg products and vegetables.
Create and prepare classic dishes to the highest possible standard but with an original and modern twist.
Take responsibility for organisational and production-related tasks.
Perfect professional culinary techniques and demonstrate the ability to formalize new recipes.
Demonstrate the ability to communicate in a professional setting.

Who is this programme for?

Students who want a career in a professional kitchen (restaurant or hotel)
Professional Chefs or entrepreneurs who are keen to master French culinary techniques
People embarking on a career change who want to be part of a professional kitchen

Possible careers:

Cuisine Chef
Restaurant Entrepreneur
Private Chef
Chef instructor
Caterer
Food critic
Food writer

Key information

Entry requirements:

All applicants must be aged 18 years or older
The programmes are open to beginners, Experience or practical knowledge is not required
Applicants must possess a baccalaureate or equivalent
For the internship: Students must pass level A2 in French at the end of the professional application
Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

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).

Food journalist
Food stylist
Food photographer
And more

Programme Details

Programme Content
Please note that it is possible to register for each of the certificates, starting with the Basic Cuisine Certificate.
- Basic Cuisine Certificate
This certificate introduces students to the basic techniques of French cuisine, including:
- Intermediate Cuisine Certificate
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:
- Professional Application
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:
- Superior Cuisine Certificate
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 and Assessment Methods
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:
- Theoretical learning
- Practical application
- Development of the ability to work autonomously and responsibly
Teaching methods include:
- Online and face-to-face theory classes taught by Le Cordon Bleu Paris Instructors and guest instructors.
- Demonstrations led by Le Cordon Bleu Chefs to help students acquire practical methods.
- A demonstration by a professional guest Chef.
- An educational trip to Rungis International Market.
- Online talks or demonstrations by Le Cordon Bleu Chef Instructors from around the world.
- Ongoing support from the Chef Instructors when appraising work.
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.
Content of Professional Application
Internship: 4 à 6 months

General learning outcomes:

The internship module offers the student the opportunity of work experience in his or her field of training, in a professional work environment.

As an internship partner, the host institution remains in regular contact with Le Cordon Bleu Paris to follow the framework for assigning the tasks to be carried out and the professional responsibilities required. The trainee is accompanied during this internship period by a supervisor from the professional environment adhering to a training mission in a professional environment in partnership with the Le Cordon Bleu Paris Institute, in compliance with academic quality assurance requirements. This professional internship module is part of an internship agreement co-signed by the host company, the training institution and the trainee.

This internship module in a professional environment aims to:
- Consolidate the knowledge and know-how acquired in Cuisine during the Basic, Intermediate and Superior levels to meet the requirements of the missions and responsibilities assigned
- To improve the ability to carry out the work required in compliance with health and safety rules
- Gain field experience for goods receiving, inventory control logistics
- Measure the reality on the ground for the application of cost control in an active commercial approach
- To perfect the ability to carry out the entire culinary preparation to the presentation of dishes while respecting time constraints and quality requirements
- To perfect interpersonal skills as a member of a professional brigade or with clients
- Acquire practical skills in customer relations, reception and advice to customers
- Display the attitude and behavior expected in a professional kitchen environment.
Methods of evaluation of the internship:

The assessment focuses on the operational objectives of skills included in the framework of the operational activities expected for a professional certification. At the end of the internship period, Le Cordon Bleu Paris Internship Manager will assign the trainees a passing grade (admitted) or failure, which will be assigned on the basis of regular exchanges, interviews (mid-term and end-of-course) as well as the end-of-internship report. The final diploma will only be awarded after validation of a satisfactory passing grade in this internship module.
Statistics

Graduation rate: 96.20% (out of a total of 82 students over the 4 terms of 2023)
Complete with the Diploma in Culinary Management

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.

Term Dates & Prices

Select a date

2025

Jun 30, 2025 - Sep 30, 2026 ( Intensive )

38,500.00€

Sep 29, 2025 - Mar 31, 2027 ( Standard )

38,500.00€

Sep 29, 2025 - Dec 31, 2026 ( Intensive )

38,500.00€

2026

Jan 5, 2026 - Jun 30, 2027 ( Standard )

38,500.00€

Jan 5, 2026 - Mar 31, 2027 ( Intensive )

38,500.00€

Apr 6, 2026 - Sep 30, 2027 ( Standard )

38,500.00€

Apr 6, 2026 - Jun 30, 2027 ( Intensive )

38,500.00€

Jul 6, 2026 - Dec 31, 2027 ( Standard )

38,500.00€

Jul 6, 2026 - Sep 30, 2027 ( Intensive )

38,500.00€

Oct 5, 2026 - Mar 31, 2028 ( Standard )

38,500.00€

Oct 5, 2026 - Dec 31, 2027 ( Intensive )

38,500.00€

2027

Jan 5, 2027 - Mar 31, 2028 ( Intensive )

38,500.00€

Testimonials

I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.

Chia Hung
Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.

Laura Quintanilla, Cuisine Diploma Alumna
I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.

Joao Duarte, Diplôme de Cuisine 2006
From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!

Paula Passos, Grand Diplôme Alumna
For me, a dish is made up of flavours and memories. I want to create dishes which are uplifting and which bring people together. I want to constantly learn more about cuisine and gain additional practical skills so that I can open my own restaurant one day.

Yanan Ren, Cuisine Diploma 2015-2016
I decided to study cuisine as it was my passion. I loved the demonstrations, which are, in my opinion, extremely rewarding. I now live in Deauville where I opened my own restaurant “L’essentiel”, which has one Michelin star since 2018.

Mi-Ra Thuillant, Cuisine Diploma 2004
I have many memories, but those firmly imprinted in my mind are when I worked as a volunteer in the production kitchen. Another important one, after I graduated, is when I was asked to be a guest chef at the ambassadors’ evening. Mr. Jean-Marc Ayrault, Minister for Foreign Affairs and International Development, and Mr. André J. Cointreau, President of Le Cordon Bleu, were both present.

Reda Ben Hammida, Diplôme de Cuisine 2016
Going to Le Cordon Bleu Paris institute, followed by an internship at Ledoyen, was the best decision I have ever made. The knowledge and contacts I have gained have proven to be unique and irreplaceable. They are the “unique ingredients” for my work in gastronomy and entrepreneurship.

Tobias Overgood, Diplôme de Cuisine 2007
I won Masterchef Brazil in 2015 and got as a prize to come study at Le Cordon Bleu Paris. During my diploma, my favorite memories were the demonstrations classes with Chefs Caussimon and Vaca! There are so passionate by their work and that totally inspired me. I also loved to do the internship with the “mise en place” for chef Frederic Lesourd’s classes. I absolutely loved it and improved so much as cook.

Elisa Fernandez, Cuisine Diploma 2015