Le Cordon Bleu Logo

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.

The programme is taught by the Le Cordon Bleu Paris Chefs, who have worked in some of the world's finest restaurants, including several Michelin starred restaurants. With the knowledge gained from a rigorous training, students who have completed the Diplôme de cuisine will have a wide range of career opportunities to choose from after their studies.



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

Possible careers:

  • Cuisine Chef
  • Restaurant Entrepreneur
  • Private Chef
  • Chef instructor
  • Caterer
  • Food critic
  • Food photographer

Key information


  • All applicants must be aged 18 years or older
  • Applicants must possess a high school diploma:
    - baccalaureate or equivalent
    - CAP and professional experience (subject to the validation of application)

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method:
Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

Languages: The courses are taught in French and consecutively translated into English

Diploma awarded:
The Diplôme de Cuisine, institution diploma, is delivered by the Le Cordon Bleu International Foundation.

Cuisine Diploma Details

  • Programme content
    • 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 & Tuition Fees


    • 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).

  • Complete with the Diploma with Internship Pathway

    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.

  • Complete with the Diploma with Culinary Management

    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.

  • Complete with Internship Pathway and 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
Oct 2, 2023 - Jun 21, 2024 ( Standard )
Oct 2, 2023 - Mar 22, 2024 ( Intensive )
Jan 4, 2024 - Sep 20, 2024 ( Standard )
Jan 4, 2024 - Jun 21, 2024 ( Intensive )
Apr 2, 2024 - Dec 20, 2024 ( Standard )
Apr 2, 2024 - Sep 20, 2024 ( Intensive )
Jul 1, 2024 - Dec 20, 2024 ( Intensive )
Jul 1, 2024 - Mar 21, 2025 ( Standard )
Sep 30, 2024 - Mar 21, 2025 ( Intensive )
Sep 30, 2024 - Jun 20, 2025 ( Standard )
Jan 6, 2025 - Jun 20, 2025 ( Intensive )
Jan 6, 2025 - Sep 19, 2025 ( Standard )
Mar 31, 2025 - Dec 19, 2025 ( Standard )
Mar 31, 2025 - Sep 19, 2025 ( Intensive )
Jun 30, 2025 - Dec 19, 2025 ( Intensive )


  • 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
  • tobias-overgoor
    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
  • reda-ben-hamida
    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

Contact us for more information

More programmes

Grand Diplôme® Cuisine and Pastry
Find out more
Hospitality Management Diplomas
Find out more
Pastry Diploma
Find out more
Last page update: August 2023