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 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 ]

Duration: 3 semesters /9 months (540 hours)
Typical Week: 18 hours per week
Intake: Every January, March, June, October
Teaching Method: Demonstration and Practical class
The training programme is taught in English and consecutively translated into Korean.

Diplôme de Cuisine Details

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

Term Dates & Prices

Select a date

2020

Nov 9, 2020 - Jun 19, 2021 ( Standard )

₩ 31,100,000

2021

Jan 18, 2021 - Oct 9, 2021 ( Standard )

₩ 31,100,000

Apr 5, 2021 - Dec 24, 2021 ( Standard )

₩ 31,100,000

Jun 21, 2021 - Mar 26, 2022 ( Standard )

₩ 31,100,000

Oct 11, 2021 - Jun 18, 2022 ( Standard )

₩ 31,100,000

2022

Jan 3, 2022 - Oct 1, 2022 ( Standard )

₩ 31,100,000

Testimonials

“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)
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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