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The Cuisine Diploma, a comprehensive and rigorous training programme, is made up of three certificates: Basic, Intermediate and Superior. This high-level education allows the progressive learning of classic and contemporary French culinary techniques.


Objectives

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 learn cuisine in the best possible way
Possible careers: Cuisine Chef, restaurant Entrepreneur, Private Chef, Chef instructor, Caterer, Food critic, Food writer, Food journalist, Food stylist, Food photographer, etc.





Key information

Prerequisites

  • 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.

Intakes: January, April, July and October
Teaching method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams.
Languages: The courses are taught in French and consecutively translated into English.
Diploma awarded: The Diplome de Cuisine is awarded by the Le Cordon Bleu International Foundation. It is recognized worldwide by professionals in the gastronomy sector.

Cuisine Diploma Details

  • Programme content
    • 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

  • Duration & Tuition Fees

    Duration:

    • Standard : 9 months
    • Intensive (intakes in January and in July): 6 months with 6 to 12 class hours per day, 6 days a week

    Tuition fees: €29,000  (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).

  • Intake dates and apply

    Term Dates & Prices

    Select a date
    2021
    Jan 6, 2021 - Sep 24, 2021 ( Standard )
    € 29,000.00
    Jan 6, 2021 - Jun 25, 2021 ( Intensive )
    € 29,000.00
    Apr 6, 2021 - Dec 17, 2021 ( Standard )
    € 29,000.00
    Jul 5, 2021 - Dec 17, 2021 ( Intensive )
    € 29,000.00
    Jul 5, 2021 - Mar 25, 2022 ( Standard )
    € 29,000.00
    Oct 4, 2021 - Jun 24, 2022 ( Standard )
    € 29,000.00
    2022
    Jan 5, 2022 - Sep 23, 2022 ( Standard )
    € 29,000.00
    Jan 5, 2022 - Jun 24, 2022 ( Intensive )
    € 29,000.00
    Apr 4, 2022 - Dec 16, 2022 ( Standard )
    € 29,000.00
    Jul 4, 2022 - Dec 16, 2022 ( Intensive )
    € 29,000.00

Complementary Programmes


Applicants can also choose to enroll in a Basic Cuisine Certificate only and can continue later with the following levels to graduate.

It is also possible to do this diploma in Professional Immersion: a 16 to 18 months training which includes a practical application and a 4 to 6 months internship.

After obtaining their Cuisine Diploma, students may pursue with a Pâtisserie Diploma (9 months), a Diploma in Culinary Management (3 months), or a Diploma in Gastronomy, Nutrition and Food trends (3 months)

Testimonials

  • 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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