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The Diploma de Cuisine, a comprehensive training and education program, consists of three certificates: Basic Cuisine, Intermediate Cuisine e Superior Cuisine. This high-level training allows for progressive learning of classic and contemporary French culinary techniques.

With all this knowledge, all that is needed is to use the creativity and knowledge acquired to build a promising career in gastronomy.


Importants Informations

  • Approximately 9 months
Hours a week
  • 6 hours a day, 3 times a week - (Wednesday, Thursday and Friday, from 7am to 1pm).

Next classes in 2022
  • STANDARD - 19/1/2022 until 9/22/2022
  • STANDARD - 6/4/2022 until12/21/2022
  • STANDARD - 7/13/2022 until 3/15/2023
Included Items
  • Uniforms, teaching material, and utensil kits.
Forms of Payment
  • Debit card/credit
  • Bank payment slip
*These times may be altered according to course load requirements.
*Start and end dates are subject to change.
*Shifts are subject to a minimum number of students
*A card transaction fee will be added to the transaction.
*The installment payment will be made according to the number of months of the course.

  • All applicants who require a student visa or who have not paid the full balance (registration fee, minimum payment of 10% and remaining course fee) must do so no later than four (04) weeks before the start of the course.
  • There is no requirement for prior knowledge of gastronomy. Just a high school diploma or equivalent and 18 years of age or older. To obtain the Diplôme de Cuisine, you need to complete the Basic Cuisine, Intermediate Cuisine, and Superior Cuisine certificates.

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
    Sep 11, 2024 - Aug 6, 2025 ( Standard , in Portuguese )
    Nov 27, 2024 - Aug 6, 2025 ( Standard , in Portuguese )
    Mar 12, 2025 - Oct 10, 2025 ( Standard , in Portuguese )
    May 28, 2025 - Feb 1, 2026 ( Standard , in Portuguese )