Cuisine Diploma

• Basic Cuisine Certificate

This certificate introduces fundamental French cuisine techniques:

• Learning classic and traditional French gastronomy techniques
• Organisation, hygiene and safety in cuisine
• Mastering the use of knives, introduction to professional techniques (cutting, different cuts)
• Carrying out preliminary preparation of foodstuffs: vegetables, fish and meat
• Learning different cooking methods
• Making stocks, sauces, jus, emulsions and soups
• Making basic doughs and restaurant desserts
• French cuisine terminology
• Culinary theory classes: meat, dairy products
• Sensorial analysis of a dish
• Educational visit to a Parisian market, buying and tasting
• Exploration of the Institute’s vegetable roof garden, 800 m² of urban agriculture biodiversity

• Intermediate Cuisine Certificate

In intermediate level, you will be introduced to French and European regional cuisines and put the techniques, learned in basic level, into practice:

• French and European regional cuisines
• Making full use of assimilated techniques
• Origin, quality and sustainability of seasonal products and products from diverse terroirs
• Organisation, hygiene and safety in cuisine
• Advanced cutting and professional techniques
• Introduction to colour, taste and texture combinations
• Contemporary cooking techniques
• Awakening the senses to different flavours and mastering seasoning
• Reproducing an identical dish
• Learning to analyse food and wine pairing with a sommelier
• Culinary theory classes: vegetables, sea food and Italian ingredients
• Beekeeping workshop
• Seafood conference, taught by an industry professional

• Superior Cuisine Certificate

Once you have mastered classic French culinary techniques, you will be encouraged to unleash your creativity, both in terms of flavour and presentation. You will develop your understanding of the evolution of international culinary techniques.

• Making classic dishes with an original and contemporary twist
• Organisation, hygiene and safety HACCP
• Using and gaining knowledge of noble ingredients
• Perfecting culinary techniques
• Time management in cuisine
• Plate presentation
• Mastering perfect cooking temperatures for meat and fish
• Experimenting with cooking techniques: sous vide, low temperature
• Developing a creative and aesthetic style
• Encounters with renowned chefs, featured chef demonstration
• Culinary theory classes: nutrition, recipe data sheet and costing
• Demonstration by a professional butcher
• Taking part in cocktail parties and other events at Le Cordon Bleu institute
• Chef in the spotlight: visit of a Chef from a prestigious establishment

Educational visit to Europe’s largest market: Rungis international

Duration:

• Standard : 9 months
• Intensive : 6 months (6 to 12 class hours per day, 6 days a week)

Tuition fees: €33,400  (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Le Cordon Bleu has designed the Diplôme de Cuisine with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.

Students interested in starting a culinary business after their Diplôme de Cuisine can complete their training by joining the Diplôme de Cuisine with Culinary Management. Click on the button below to be redirected to the programme page.

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.