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Objectives of the certificate :

Having mastered classical French culinary techniques, students will be encouraged to be more creative in both taste and presentation. They will develop their knowledge 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
In addition to the classroom and practical courses, 8 videos per Certificate are made available to the student throughout the trimester. This represents 20 hours of digital teaching, integrated and available on the teaching resources software. The student will also benefit from theoretical course materials and additional technical expertise videos.

Who is this certificate for?

Enrolment is open to all candidates who have completed an Intermediate Cuisine Certificate at a Le Cordon Bleu institute.

4 intake dates per year: January, April, July, October.

Languages: Training is given in French with consecutive translation into English


Superior Cuisine Certificate Details

  • Superior Cuisine Certificate programme details

    Classical and Contemporary "Hautes Cuisine"

    • Precision and efficiency in the kitchen
    • Mastery of intricate techniques & methods
    • Recipe production with high quality & rare produce
    • Mastery of classic “haute cuisine” & contemporary menu planning
    • Adaptation of menus based on the season & product availability
    • Development of personal creativity

    Demonstration classes are translated into English
    Intensive programs have the same curriculum as the full length programs. Since these programs are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Scheduling is up to 6 days a week and 6-9 hours of courses daily.

    In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

    Note: In the case of a full session, a waiting list is automatically opened. Please contact the admissions department: parisadmissions(@)cordonbleu.edu

  • Entry requirements
    • Intermediate Cuisine Certificate
    • Candidates must be at least 18 years of age
    • and must have obtained the French Baccalaureate or equivalent diploma.
  • Dates and Apply

    Term Dates & Prices

    Select a date
    Apr 2, 2024 - Jun 21, 2024 ( Standard )
    Jul 1, 2024 - Sep 20, 2024 ( Standard )
    Sep 30, 2024 - Dec 20, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Mar 31, 2025 - Jun 20, 2025 ( Standard )
    Jun 30, 2025 - Sep 19, 2025 ( Standard )
    Sep 29, 2025 - Dec 19, 2025 ( Standard )
  • Apply for the Cuisine Diploma
Last page update in August 2023.