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Cuisine training course presentation

Le Cordon Bleu Paris has provided cuisine training programmes for students from all over the world for more than 120 years. This cuisine programme aims to teach students a comprehensive range of cuisine techniques which they can then apply to all types of cuisines.

As such, these lessons provide the perfect opportunity to learn ultimate French cuisine techniques alongside the best cuisine Chefs. Le Cordon Bleu Cuisine Diploma teaches students all the traditional French culinary techniques in existence today.

Le Cordon Bleu Paris institute Cuisine Diploma, which can be studied in a matter of months, is recognized around the globe by all those who work in the field and accredited in more than 10 countries. 

4 intakes per year

Key information

Languages: French and English
Duration: 9 months
Price: 27 900 € (fees include: uniform and equipment)
Hours per week: 20 hours
Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.

There are various possibilities for those aiming to work in the much sought after roles of cuisine Chef, “chef de partie”, or restaurant owner. In France, there are numerous cuisine training programmes, often over several years, which prepare individuals for the career they are seeking to embark upon.
There are different levels such as the “Brevet Professionnel” (A level or Vocational Certificate equivalent), the “CAP (certificat d'aptitude professionnelle)” in cuisine and the Vocational A level in Cuisine or the restaurant industry.
Throughout Le Cordon Bleu Cuisine Diploma, students are trained in all French cuisine techniques by distinguished Chefs. The programme covers all the French gastronomy techniques necessary for working with a multitude of ingredients and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.

Cuisine Diploma Programme Details

  • Cuisine programme structure

    Under the supervision of Chef Instructors, cuisine lessons are divided into two parts:

    • Cuisine demonstrations in front of the whole class where students become familiar with cusine techniques taught by the Chefs
    • Practical classes where they practise the cuisine techniques learnt during the demonstration at individual work stations

    The Cuisine Diploma is awarded when a student has successfully completed all three levels:

    • Basic Cuisine level
    • Intermediate Cuisine level
    • Superior Cuisine level
    All cuisine students, even those with professional experience, must start with Basic cuisine level before continuing on to Intermediate and Superior.
    For each culinary level successfully completed, students are awarded a certificate to prove their skills. To obtain the Cuisine Diploma, students must successfully complete Superior level.
    Cuisine Diploma:
    Cuisine Diploma programme
  • Who is the Diploma aimed at?
    The cuisine training programme is aimed at all those who are passionate about the Culinary Arts whether amateurs or with experience.
    The cuisine programme is for those who want to become highly proficient in cuisine.
    The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.
    This Cuisine Diploma is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.
  • Career opportunities

    Depending on their level, a number of career opportunities exist for Cuisine Diploma graduates including:

    • Working in restaurant and hotel kitchens alongside prestigious cuisine chefs, becoming a cuisine chef, taking on responsibilities and the role of cuisine chef
    • Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, …
    • Launching their own business by becoming an entrepreneur and opening a restaurant, a food truck, a new dining concept, …
    • Becoming a personal chef and offering a range of gastronomic meals to both individuals and companies for culinary events
    • Writing articles for specialized reviews and magazines by becoming a culinary journalist
    • Teaching apprentice Chefs by becoming a Chef Instructor
    • Working on the aesthetics of dishes: food stylist, food photographer …
  • Intake dates and apply

    Term Dates & Prices

    Select a date
    Apr 8, 2019 - Dec 20, 2019 ( Standard )
    € 27,900.00
    Jul 8, 2019 - Mar 27, 2020 ( Standard )
    € 27,900.00
    Jul 8, 2019 - Dec 20, 2019 ( Intensive )
    € 27,900.00
    Oct 7, 2019 - Jun 26, 2020 ( Standard )
    € 27,900.00
    Jan 6, 2020 - Sep 25, 2020 ( Standard )
    € 27,900.00
    Jan 6, 2020 - Jun 26, 2020 ( Intensive )
    € 27,900.00
    Apr 6, 2020 - Dec 18, 2020 ( Standard )
    € 27,900.00
    Jul 6, 2020 - Dec 18, 2020 ( Intensive )
    € 27,900.00
  • 5 key steps for registration:
    • Step 1: preparing the application form to the Cuisine Diploma
    • Step 2: sending the application form to the Cuisine Diploma
    • Step 3: examination of the application by the Admissions Jury
    • Step 4: payment of tuition fees
    • Step 5: finalizing registration to the Cuisine Diploma
  • International environment
    During examinations, students can choose to write in English or French. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand cuisine vocabulary and to be awarded the diploma.
  • Language
    All demonstrations are in French and translated into English by an English speaking translator.
  • French lessons


  • testimonial-rebecca_lockwood
    I am totally obsessed about food. I choose 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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