The Diplôme de Commis Cuisinier provides the skills and knowledge for an individual to be competent as a qualified cook who could specialise in either in cuisine or patisserie. Work could be undertaken in various hospitality enterprises where patisserie products are prepared and served, such as patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
This qualification has a significant “Restaurant Application” component and provides the graduate with an understanding of knowledge and skills in a restaurant context and allows for greater employment opportunities and epicurean understanding for accelerated career development or bridging to a higher level of study within the Le Cordon Bleu worldwide training network.
The Diploma is obtained after the completion of three certificates divided into the levels Assistant, Cadet and Commis, with a degree in Cuisine or Pâtisserie, the choice of the student.Qualifications:
- The value of the Diplôme de Commis Cuisinier will be composed according to the structure of the course chosen by the student. For more information, contact the Admissions Office (firstname.lastname@example.org)
Diploma fees include
- Tuition, uniform, learning materials, ingredients, equipments and laboratories.
- There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of Second Degree or equivalent document. In order to obtain the Diplôme de Commis Cuisinier, you will need to complete the certificates: Assistant, Cadet and Commis de Cuisine or Pâtisserie Cordontec.