The Diplôme de Commis Cuisinier is a technical training that
provides the skills and knowledge for an individual to be competent as a qualified cook who could specialise in either in cuisine or pâtisserie. Work could be undertaken in various hospitality enterprises where pâatisserie 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 providesthe 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 Bleuworldwide training network.
The Diplôme de Commis Cuisinier has the duration of two years
- Uniform, learning materials and student knife kit.
- There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of Second Degree or equivalent document.