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Basic Cuisine is your gateway to the Culinary Arts at Le Cordon Bleu. In this course, you will learn basic cooking techniques such as proper use of each type of cutlery and utensils, cuts of meats, the preparation of seafood, know the variety of vegetables, fruits and spices. It's time for beginners to discover their culinary talents.

With this course, you will be ready to continue your training, through Intermediate Cuisine and Superior Cuisine in order to obtain the Diplôme de Cuisine.

Key information

  • 3 months (Morning Classes)
  • 7 months (Night Classes)
  • 6 weeks ( Afternoon Classes - Intensive)
Hours per week
  • 18 hours approximately (Morning Classes)
  • 6 hours approximately (Night Classes)
  • 36 hours approximately (Afternoon Classes - Intensive)

  • R$ 27.342,00 + enrolment fee R$ 1,575.00*
* net value without local or international taxes

Items included
  • Uniform, learning materials and utensils kit
Payment method
  • Debit / Credit Card*
  • Bank slip

    * Timetable and hours are subject to change
    * Start and end dates are subject to change
    * Opening classes are subject to a minimum number of students according to Le Cordon Bleu rules
    * Values ​​for 2020 terms may change.
    * Card transaction fee will be added to the transaction.
    * Installments available according to the duration of months of the course.

Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application, minimum payment of 10% and remaining course fee) must be done (04) four weeks before the course starts.
Entry requirements
  • High school diploma or equivalent. No prior culinary experience is required.

Certificate Details

  • Who is the Programme for?
    This course is for beginners who want to learn the basic culinary techniques. No previous experience is required.
  • What are the entry requirements?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the Secondary School Diploma or equivalent document.
  • What qualification will I gain?

    After studying the basic of cuisine, you will be able to cook dominating the techniques of French bases. Know the contents worked in the course:

    Basic Cutting Techniques | Vegetable Cutting Techniques | Matignon Funds | Potage | Velouté Dubarry Roux | Demi-glace, Glace Béchamel | Mornay | Velouté | Spanish Emulsioned Sauce | Mayonnaise | Dutch | Bernaise

    Fish | The Meats | Bourguignon | Marinada of the Palette | Entrecôte Bordelaise Blanquette de Vitela | Roasted Chicken and Its Jus | The Suflês | Shortcrust

    Quiche Lorraine | Pissaladière Fermented Pastas | Massa Choux | Crustaceans Bisque 

    Consommé Brunoise | Niçoise Salad | Onion Soup Gratinee

    After this programme, the qualification obtained by the student, in addition to his certificate of 180 hours of Bases de Cuisine, recognized by the labor market for being of the Institute Le Cordon Bleu, you will take with you many basic knowledge that will allow you not only to cook like a professional, but also to plan their executions.

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Nov 26, 2020 - Jan 15, 2021 ( Intensive , in Portuguese )
    R$ 27,342.00
    Jan 11, 2021 - Feb 20, 2021 ( Intensive , in Portuguese )
    R$ 27,342.00
    Jan 13, 2021 - Apr 2, 2021 ( Standard , in Portuguese )
    R$ 27,342.00