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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 classically trained teaching chefs, all of whom have experience working in senior positions in the world's finest kitchen and Michelin-starred restaurants.

The diploma comprises three certificates: Basic, Intermediate and Superior. It can be completed in 9 months of full-time study.



[ KEY FACTS ]

Diplôme de Cuisine Details

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

    Term Dates & Prices

    Select a date
    2021
    Feb 1, 2021 - Oct 16, 2021 ( Standard )
    ₩ 31,100,000
    Feb 20, 2021 - Apr 1, 2023 ( Saturday )
    ₩ 31,100,000
    Apr 19, 2021 - Dec 24, 2021 ( Standard )
    ₩ 31,100,000
    Jun 28, 2021 - Mar 26, 2022 ( Standard )
    ₩ 31,100,000
    Oct 18, 2021 - Jun 18, 2022 ( Standard )
    ₩ 31,100,000
    2022
    Jan 3, 2022 - Oct 1, 2022 ( Standard )
    ₩ 31,100,000
    Mar 28, 2022 - Dec 24, 2022 ( Standard )
    ₩ 31,100,000
    Jun 20, 2022 - Mar 25, 2023 ( Standard )
    ₩ 31,100,000
    Oct 4, 2022 - Jun 17, 2023 ( Standard )
    ₩ 31,100,000
    2023
    Jan 2, 2023 - Sep 30, 2023 ( Standard )
    ₩ 31,100,000
    Mar 27, 2023 - Dec 23, 2023 ( Standard )
    ₩ 31,100,000

Testimonials

  • Testimonial_LCBK_LEE,Sung-Soo

    “I found my life-long job.”

    I was a normal business person working in the PR & Marketing field. But I had a turning point to think about ‘lifetime job’, then entered Le Cordon Bleu to find my lifetime joy. I’ve met Chefs who became my reliable mentors, and I’m now dreaming to open my own restaurant with authentic French cuisine and dessert. I was lucky to study in Le Cordon Bleu-Sookmyung Academy where I can see and practice with the world-known Chefs, and it’s still my strong ground up until now.

    Sung-Soo Lee (Grand Diploma 2018)
  • Testimonial_LCBK_Xiong,Lucheng

    At Le Cordon Bleu-Sookmyung Academy, I met chefs that guided me in this journey of becoming a chef, and I met friends that shared that same passion I had. Although I do not know where this journey will take me, I know that each day I come to school and watch the chefs demonstrate each dish, I am blissful and it fuels me to work harder.

    Xiong Lucheng (Completed Intermediate Cuisine 2018)

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