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Basic Cuisine is your gateway to the Culinary Arts of Le Cordon Bleu. In this course, you will learn basic cooking techniques, such as the proper use of each utensil, types of meat cuts, seafood preparation, variety of vegetables, fruits and spices. This is the time for beginners to discover their culinary talents.

With this course, you will be ready to continue your education, passing through Intermediate Cuisine e Superior Cuisine to get the Diplôme de Cuisine.

Importants Informations

  • Approximately 3 months (Morning Shift)
  • Approximately 6 weeks (Intensive Class)
Hours a week
  • 18 hours approximately (Wednesday, Thursday and Friday from 7am to 2pm)
  • 30 hours approximately (Monday to Friday from 3 pm to 9 pm)
  • R$ 31.900,00 + registration fee*
* net value without local taxes or international fees

Included Items

  • Uniforms, didactic material and utensil kit
Forms of Payment
  • Debit card/credit*
  • Bank payment slip
*These times may be altered according to course load requirements.
*Start and end dates are subject to change.
*Shifts are subject to a minimum number of students
*Bank transaction fee will be added to the transaction.
*The installment payment will be made according to the number of months of the course.

  • All applicants who require a student visa or who have not paid the full balance (registration fee, minimum payment of 10% and remaining course fee) must do so no later than four (04) weeks before the start of the course.
  • High School diploma or equivalent and be 18 years or older. No experience in gastronomy 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
    Jun 28, 2024 - Sep 5, 2024 ( Standard , in Portuguese )
    Sep 11, 2024 - Nov 21, 2024 ( Standard , in Portuguese )
    Nov 1, 2024 - Feb 21, 2025 ( Standard , in Portuguese )
    Jan 27, 2025 - Mar 14, 2025 ( Intensive , in Portuguese )
    Mar 12, 2025 - May 23, 2025 ( Standard , in Portuguese )
    May 28, 2025 - Aug 6, 2025 ( Standard , in Portuguese )
    Aug 13, 2025 - Oct 17, 2025 ( Standard , in Portuguese )
    Oct 22, 2025 - Feb 1, 2026 ( Standard , in Portuguese )