Diplôme de Cuisine

SEOUL

Course Info

Le Cordon Bleu's highly-acclaimed Diplôme de Cuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. Students will learn all of the professional techniques required to progress with a range of exciting career opportunities and will be taught by our team of clasically trained teaching chefs, all of whom have experience working in senior positions in the world's finest kitchen and Michelin-starred restaurants.

[ KEY FACTS ]

4 Semesters · 1 Year · 540 Hours
TYPICAL WEEK: 12 hours per week
START DATES: January, March, June and October
TEACHING METHOD: Demonstration, Practical Class
ACHIEVEMENT: Diplôme de Cuisine

Diplôme de Cuisine Details

Initiation Cuisine
Basic Cuisine
Intermediate Cuisine
Superior Cuisine
Entry Requirement
Term Dates and Apply

Term Dates & Prices

Select a date

2018

Oct 1, 2018 - Sep 26, 2020 (Saturday)

₩ 29,900,000

Oct 1, 2018 - Sep 28, 2019 (Standard)

₩ 29,900,000

Jan 2, 2019 - Dec 21, 2019 (Standard)

₩ 29,900,000

Testimonials

Freelance chef, Restaurant consultant

Almuni Kim Kwang Sun was an Italian chef working with famous chefs in the field already. After couple of years, he started to get interested in French cuisine as he encountered related information while working with culinary magazines and providing restaurant consulting to clients. Finally he found that Le Cordon Blue –Sookmyung Academy would be the prefect institution for learning French cuisine in Korea. He says that it was a wonderful opportunity for him to know the taste, flavor, direction and style that French cuisine pursue.

Kwang-Sun Kim(Cuisine Diploma 2011)
Restaurant ‘Zuberoa’, Spain

After graduation he started to work at a Japanese restaurant from the age of 18 and interested in Asian cuisine. But he developed interests in French culinary when he was given the book ‘LCB Cooking Techniques’ by a chef. Then he entered LCB-Sookmyung Academy. He studied about famous restaurants and successfully got a position abroad. He worked at ‘Jumeirah Beach Hotel’ in Dubai and 'The Boathouse on Black Wattle Bay' in Sydney and ‘Zuberoa’ in Spain.

Seung-Hwan Shin(Cuisine Diploma, 2006)

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