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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.


Diplôme de Cuisine Details


  • KwangSun Kim_1

    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)
  • Korean Alumni_Seung-Hwan Shin

    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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