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Le Cordon Bleu Diplôme de Cuisine provides students with comprehensive training in professional gestures and classic and contemporary cuisine techniques.

The Diploma in Culinary Management, directed to future entrepreneurs, follows the Diplôme de Cuisine and teaches them the skills required for the creation and management of their business.

The training is completed by 3 months of Practical Application within the Institute, as well as by 4 months of internship in a company.

Key information

Entry requirements:

  • 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
  • For the internship: students must pass Level A2 in French at the end of the professional 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 training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded: The Diplôme de Cuisine and Diploma in Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.

Programme details

  • Programme content

    The curriculum is composed of two Le Cordon Bleu diplomas:

    • During the first 6 to 9 months of the programme, students study our Diplôme de Cuisine. They are taught culinary skills before applying them to high-quality produce and specialist ingredients

    • Diploma in Culinary Management: upon successful completion of the Diplôme de Cuisine, students study this diploma over a period of 3 months. The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing

    The last 4 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.

  • Duration and Tuition fees


    • Standard : 19 months
    • Intensive : 16 months (including 3 month with 6 to 12 class hours per day, 6 days a week)

    Tuition fees: €44,500. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date
Jul 1, 2024 - Jan 31, 2026 ( Standard )
Jul 1, 2024 - Oct 31, 2025 ( Intensive )
Sep 30, 2024 - Jan 31, 2026 ( Intensive )

For more information

Last page update in August 2023.