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Basic Cuisine is the gateway to start your journey in the Culinary Arts of Le Cordon Bleu. At this stage, you will know the basic cooking techniques from the proper use of each kitchen utensil, types of cuts of meats, how to prepare vegetables, types of fruits and spices. At this stage, you begin to know your culinary talents.

After completion of this level, you will be ready to continue your training, through Intermediate Cuisine and Superior Cuisine in order to obtain the Diplôme de Cuisine.

Key information

  • Approximately 3 months (Regular Classes)
  • Approximately 1 month (Intensive Classes)
  • Approximately 7 months (Extensive Classes - Night)
  • Approximately 4 months (Extensive Classes - Night)
Hours per week
  • 18 hours approximately (Regular Classes)
  • 30 hours approximately (Intensive Classes)
  • 6 hours approximately (Extensive Classes - Night)
  • 12 hours approximately (Extensive Classes - Night)
  • R$ 28.709,10 + enrolment fee R$ 1.654,00
Items included
  • Uniform, learning materials and knife kit.
Payment method
  • Debit / Credit Card (Visa, Master and American Express)
  • Bank transfer
  • Bank slip
  • Pay in person
* Minimum amount of students required for opening classes
* Card installment and Bank slip will be done according to the number of months of the course duration

Limit for payment
  • Please note that all applicants requiring a general student visa or doesn’t have done the full balance payment fees (application fee, minimum payment of 10% and remaining course fee) must be done (06) six weeks before the course starts.
Entry requirements
  • High school diploma or equivalent. No prior culinary experience is required.

Courses & Prices

  • Program Details
    • Hygiene standards for cuisine
    • Prevention course of work risks
    • Operation of kitchens and equipment
    • Handling, maintenance and sharpening of knives
    • History of cuisine around the centuries, worldwide
    • Culinary terms (technical, history, anecdotes)
    • Bases and fundamentals
    • Introduction to the family of stocks and sauces
    • Introduction to the family of soups (cream, velouté, bisques)
    • Introduction to the family of the different technical processes to cook eggs
    • Introduction to the family of sauces (emulsified, classical, reduction, modern)
    • Introduction to the family of garnishes (vegetables, doughs, fish, poultry)
    • Introduction to the family of basic cuisine doughs
    • Learning of the cooking techniques and processes for fish, shellfish, crustaceans, poultry and meat
    • Introduction to offal, products and techniques that will be used in the  Intermediate level
  • Who is the Programme for?
    This course is for beginners who want to learn the basic culinary techniques. No previous experience is required.
  • What are the entry requirements?
    There is no requirement for prior knowledge about gastronomy. Only the requirement of the Secondary School Diploma or equivalent document.
  • What qualification will I gain?
    The Basic Cuisine is the first level of Le Cordon Bleu Certificates. After completing the Intermediate and Superior levels, you will be prepared to obtain the Diplôme de Cuisine.
  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    Oct 5, 2021 - Dec 10, 2021 ( Day , in Portuguese )
    R$ 28,709.10
    Feb 16, 2022 - Jun 10, 2022 ( Night , in Portuguese )
    R$ 30,200.00