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Professional Cuisine Training

The Cuisine Diploma, a comprehensive and rigorous training programme, is taught by leading Chefs from the culinary world. The diploma is made up of three certificates: Basic, Intermediate and Superior. It provides a solid grounding in professional techniques and explains how to take classic dishes and give them an original and contemporary new style.

Cuisine Diploma Details

  • Who is this programme aimed at?

    We welcome students from a range of educational and professional backgrounds. No prior culinary experience is necessary. This programme is ideal for you if:

    • You want a career in a professional kitchen (restaurant or hotel)
    • You are a professional chef or entrepreneur and are keen to master French culinary techniques
    • You are embarking on a career change and want to learn cuisine in the best possible way
  • Programme content

    Please note that the certificates can be registered for individually, beginning with the Basic Cuisine Certificate

    • Basic Cuisine Certificate

    Prerequisite: none

    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

    Prerequisite: Basic 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

    Prerequisite: Intermediate 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

    Educational visit to Europe’s largest market: Rungis international

  • Intake dates and apply

    Term Dates & Prices

    Select a date
    Jul 6, 2020 - Mar 26, 2021 ( Standard )
    € 27,900.00
    Jul 6, 2020 - Dec 18, 2020 ( Intensive )
    € 27,900.00
    Oct 5, 2020 - Jun 25, 2021 ( Standard )
    € 27,900.00
    Jan 6, 2021 - Jun 25, 2021 ( Intensive )
    € 27,900.00
    Jan 6, 2021 - Sep 24, 2021 ( Standard )
    € 27,900.00
    Apr 6, 2021 - Dec 17, 2021 ( Standard )
    € 27,900.00
    Jul 5, 2021 - Dec 17, 2021 ( Intensive )
    € 27,900.00
  • Key Information

    4 intakes per year: January, April, July, October
    Duration: 9 months (standard) or 6 months (intensive)
    Price: €27 900 (standard or intensive) Tuition fees include the application fee (€1 500), educational content, uniform, equipment including a Zwilling® knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits, cocktail party).
    Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
    Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.
    Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a baccalaureate or equivalent.
    Diploma awarded: The Cuisine Diploma is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

Complementary Training Programmes:

  • The Cuisine Diploma can also be taken as part of the Professional Immersion programme. This 14 to 18 month dual training programme includes three certificates, Basic, Intermediate and Superior, practical application, and a 2 to 6 month internship.

  • The Cuisine Diploma can be followed by the Diploma in Culinary Management, a 3 month training programme which is ideally suited to those who are keen to launch and manage their own cuisine, pastry or boulangerie business.


  • testimonial-rebecca_lockwood
    I am totally obsessed about food. I chose Le Cordon Bleu because it is the best cooking school in the world. In addition to this, Paris is probably the best place to study. The French consider cooking as culture, a real manifestation of art, and they are the only ones who really value it. Life is an adventure and in this profession I feel I can go everywhere doing what I love.
    Rebecca Lockwood, Cuisine Diploma 2002
  • testimonial_elisa-fernandez
    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
  • testimonial_mi-ra
    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
  • testimonial2
    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
  • Joao duarte testimonial
    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
  • Elana Karp testimonial2
    During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
    Elana Karp, Cuisine Diploma 2011
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
    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

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