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              Learn basic and advanced culinary techniques with high-level culinary professionals at one of the world's most recognized culinary schools. At Le Cordon Bleu, students study traditional French cuisine, as well as international and local cuisine, always following the latest culinary trends.

              Diplôme de Cuisine

              To achieve the Diplôme de Cuisine, the student will have to obtain the three certification levels: Basic Cuisine, Intermediate Cuisine and Superior Cuisine. Each course has standard duration of three months, but there is also the option to complete a certificate in intensive courses, lasting two months.

              Grand Diplôme®

              If you wish to be a full cook, Grand Diplôme is the ideal course, which combines the Diplôme de Cuisine with the Diplôme de Pâtisserie, offering the student the complete training for the gastronomy market. The course lasts at least nine months.

              Cordontec Program

              Le Cordon Bleu Rio de Janeiro – Cordontec Program meets the needs of any program participant who would seek to develop the skills, knowledge and professional application of Cuisine and Pâtisserie skills in a unique “Restaurant Application” competency based learning program.

              Le Cordon Bleu may integrate additional skills such as bakery and waiter service into the delivery of the core streams. The volume of learning is consistent with Le Cordon Bleu, Cordontec programs from around the world and is recognised by the La Fondation Le Cordon Bleu in a manner identical to Le Cordon Bleu Cordontec qualifications worldwide.

              The Program is composed of Certificat d'Assistant, Certificat de Cadet, both with an average duration of 6 months, and the Certificat de Commis, with an average duration of 12 months. Upon completion of the three levels of certifications, the student will be able to obtain the Diplôme de Commis de Cuisinier.

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