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Diplôme CordonTec is a technical training that offers a set of knowledge and skills through the application of the basic techniques of French cuisine. This method combined with discipline, intensive training, and individual commitment is a key success factor for developing trained professionals who can confidently pursue a culinary career advancement and become chefs.

After two semesters, the student is qualified in Cuisine, Pâtisserie, Boulangerie, and Services. This last qualification in particular is an important component that will have the internship program in "Restaurant Application", offering the student practical experience in this segment, enabling greater opportunities in the labor market and empirical understanding for the accelerated development of the career or for a higher level of study within the Le Cordon Bleu worldwide training network.

Key information

  • 2 semesters
Hours per week
  • 20 hours approximately
         11/03/2019 -20/12/2019 - Morning - From 8:00hrs to 12:00hrs - Monday to Friday
         11/03/2019 -20/12/2019 - Night - From 18:00hrs to 22:00hrs - Monday to Friday
          Questions please send and e-mail to- riodejaneiro@cordonbleu.edu

  • R$ 40.020,00 + enrolment fee: R$ 150,00.
Items included
  • Uniform, learning materials and utensils kit
Payment method
  • 12 monthly installments of R$ 3.335,00
Entry requirements
  • There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of Second Degree or equivalent document.

Diploma Details


    Diplôme CordonTec's educational objectives are:

    • Train the students through teaching skills, knowledge, and culinary technicals so that they can work as professionals in the industry, commerce or retail including hotels, bars, restaurants, buffets and different businesses in this segment.
    • Promote in the student the understanding of the procedures of hygiene, health and safety in the workplace seeking the effectiveness in the work in a team.
    • Prepare the student to apply a range of skills in developing recipes through appropriate culinary terms and knowledge of the ingredients.
    • Apply a variety of teaching methods for the student domain including demonstration, cooking practices, sensory assessments, and group discussions.
    • Build a foundation for lifelong learning that will enable graduates to progress in their culinary and hospitality careers.

    The structure and development of the curriculum are associated and are directly applicable to the international cuisine sector and in accordance with the educational philosophy of Le Cordon Bleu. The Diplôme CordonTec is divided into two semesters consisting of practical, theoretical, demonstration classes, evaluation, and internship, available for registration in the morning, afternoon and evening shifts at the following times:

    • Morning*: from 08h to 12h**
    • Afternoon*: from 1 pm to 5 pm**
    • Evening*: from 6pm to 10pm***
      *Shifts are subject to the minimum number of students.
      ** These times can be changed according to the need of the course schedule.

    At the end of the course, students will be able to apply culinary practices and service skills that will enable proficiency in their careers in the culinary arts, such as:


    • Mise-en-Place in Cuisine
    • Methods of Cookery
    • Prepare Soups, Stocks and Sauces
    • Prepare Eggs, Vegetables and Farinaceous Products
    • Prepare Meat, Seafood and Poultry Products
    • Prepare Appetisers and Salad Products
    • Prepare Fruit, Cheese and Small goods Products
    • Prepare Cuisine Items for Buffet Service
    • Prepare Specialist and International Menu Items


    • Mise-en-Place in Pâtisserie
    • Methods of Pâtisserie Production
    • Prepare Sponges, Basic Cakes, and Tarts
    • Prepare Creams, Butter Creams and Pastry Fillings
    • Prepare Breads, Doughs, Pastas and Sauces
    • Prepare Danish Pastry, Croissant and Brioche
    • Prepare Puff Pastry and Puff Pastry Items
    • Prepare Chocolate and Confectionary Items
    • Prepare Hot and Cold Dessert Menu Items


    • Mise-en-Place in Boulangerie
    • Methods of Boulangerie Production
    • Prepare levain, breads & doughs

    Kitchen Operations & Culinary Theory

    • Clean and Maintain hygiene in a Commercial Kitchen
    • Receiving and storing Cuisine & patisserie Goods
    • Demonstrate Health, Safety and Security at the workplace
    • Establish Hygiene Procedures in the workplace
    • Operate Restaurant of Application Kitchen
    • Demonstrate effective Communication in the kitchen environment
    • Apply One to One Job Instruction
    • Control Quality of Food
    • Understanding the Hospitality Industry
    • Provide First Aid
    • Plan Menus for the hospitality sector
    • Apply Nutrition and Food Science
    • Order and Control Stock
    • Discuss Conflict Resolution


    • Mise-en-place service
    • Clean and maintain hygiene in commercial cafe and restaurant
    • Prepare for service in cafés, pastry shops and restaurants
    • Describe various types of restaurant services
    • Provide Customer Service
    • Participate in restaurant and café service
    • Develop Restaurant dining room Knowledge
  • Terms & Dates
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