Le Cordon Bleu Logo
The Diplôme de Cuisine is recognized worldwide for being one of the highest training programs in the techniques of classic French cuisine.

At Le Cordon Bleu, students learn techniques that can be adapted to any culinary, from any country or region. All classes are taught by experienced and qualified chefs.

To obtain the Diploma, students must attend Basic Cuisine, Intermediate Cuisine and Superior Cuisine certificates. The Diploma lasts nine months, and can also be completed in six months, in the case of intensive mode.

With all this knowledge, just use the creativity and knowledge acquired to build a promising career in gastronomy!

Key information

    • 9 months ( Morning Classes)
    • 1 year and 9 Months ( Night Classes)
Hours per week
  • 18 hours approximately ( Morning Classes)
  • 6 hours approximately ( Night Classes)


  • INTENSIVE - 23/11/2020 until 15/1/2021 - Monday to Saturday
  • STANDARD- 13/01/2021 until 01/10/2021 - Wednesday, Thursday and Friday
  • STANDARD- 14/07/2021 until 01/03/2022 - Wednesday, Thursday and Friday
  • STANDARD- 06/10/2021 to 06/07/2022 - Wednesday, Thursday and Friday
  • EXTENSIVE- 23/08/2021 until 14/03/2022 - Wednesday, Thursday
  • R$ 82,846.00 + enrolment fee R$ 1.654,00*
* net value without local or international taxes

Items included
  • Uniform, learning materials and utensils kit
Payment method
  • Debit / Credit Card*
  • Bank Slip
    * Timetable and hours are subject to change
    * Start and end dates are subject to change
    * Opening classes are subject to a minimum number of students according to Le Cordon Bleu rules
    * Values ​​for 2020 terms may change.
    * Card transaction fee will be added to the transaction.
    * Installments available according to the duration of months of the course.
Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application, minimum payment of 10% and remaining course fee) must be done (04) four weeks before the course starts.
Entry requirements
  • There is no requirement for prior knowledge about gastronomy. Only the requirement of the Highschool Diploma or equivalent document. To obtain the Diplôme de Cuisine you will need to complete the certificates: Basic Cuisine, Intermediate Cuisine and Superior Cuisine.

Diploma Details

  • Who is this programme for?
    The Diplôme de Cuisine is suitable for students who wants to have a complete training on gastronomy and to work on the area.
  • What are the entry requirements?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the Highschool Diploma or equivalent document. To obtain the Diplôme de Cuisine you will need to complete the certificates: Basic Cuisine, Intermediate Cuisine and Superior Cuisine.
  • What qualification will I gain?

    A course that gives the student the knowledge of the basic techniques of French cooking, through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The diploma of Cuisine is a composition of levels: Cuisine basic, intermediate and advanced level. The teaching-learning methodology provides classes taught by experienced chefs, practices in individual spaces, individual mise en-places sensory experiences, daily self-assessments with feedback from chefs, all in an unrivaled space of technology and infrastructure of international standards.

    The programme will go through a large diversity of notions and techniques, such as:

    Basic Cutting Techniques | Vegetable Cutting | Broth | Matignon | Potage | Velouté Dubarry | Roux | Demi-glace, Glace | Béchamel | Mornay | Velouté | Spanish Sauce | Emulsions | Mayonnaise | Dutch | Bernaise | The Fish | The Meats | Bourguignon | Marinada of the Palette | Entrecôte Bordelaise | Blanquette de Vitela | Roasted Chicken and Its Jus | The Suflês | Shortcrust pastry

    Quiche Lorraine | Pissaladière Fermented Pastas | Massa Choux | Crustacea Bisque | Consommé Brunoise of Oxtail | Salad Niçoise | Gratin Onion Soup

    And it continues evolving in the intermediate course of Cuisine, with contents of each of the French regions, famous for its delicacies and flavors.Techniques and recipes from Northern, Normandy, Alsace, Burgundy, Brittany ... Foie Gras will be an ingredient present in a course class due to its high representation in French cuisine. The terrines will be presented, scallops, crayfish, oysters.

    The studet as fully educated apprentice, must know desserts that better couple with these dishes, then will be given in class recipes such as Oeufs à la Neige, Profiteroles, Creme Brulée. At the end of the intermediate course, the student should be able to plan and prepare a banquet for the occasion of his certification in Le Cordon Bleu. Your next step is to start the Superior Course, which is called for mimicking high gastronomy. With each class, the teacher will present an entrée, a main course and a dessert, according to the highest level of preparation,the sequence of dishes in harmony will reverberate in Art. Classes have a mix of French, Brazilian and also international elements in their content.

    An example of the richness of our upper classes:

    Class 5

    - Ceviche of fish with coconut milk, tomato sorbet with basil.

    - Chicken duet, stuffed jambonette and chicken breast, farofa of chestnut and bacon, demi glace with Madeira sauce.

    - Mango in 3 shapes: Roasted mango in olive oil, mango sorbet with balsamic, Paquets filo with mango and thyme, crème fromage blanc.

    There are thirty sessions, each more surprising than the latter.

  • Terms & Dates

    Term Dates & Prices

    Select a date
    Jan 12, 2022 - Sep 23, 2022 ( Standard , in Portuguese )
    R$ 87,000.00