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              1 year and 9 months  150 classes

              Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry. The Grand Diploma is earned when the student successfully completes the Initiation, Basic, Intermediate and Superior Cuisine courses and  the Basic, Intermediate and Superior Pastry. The student will also receive a certificate for each course successfully completed.

              Courses

              • Initiation Cuisine

                3 months 22 classes In Initiation Cuisine, Techniques become more complex. Demonstrations become more menu-oriented, incorporating such elements as organization, preparation, balance and timing. Beginners develop the techniques they need for later semesters and experienced students fortify the knowledge and skills.

              • Basic Cuisine

                3 months 22 classesBasic Cuisine introduces you to classic French regional dishes. You begin to perform tasks more easily and instinctively. Basic Cuisine emphasizes the importance of mise en place: understanding, organization and production. Demonstrations highlight various kinds of presentations from platter to plate.

              • Intermediate Cuisine

                3 months 23 classes You apply what you have learned during the courses to more varied French regional cuisines. Through Repeated practices, you can develop your own style and dishes. Moreover you will be able to experience working with a wider range of ingredients, from the modest to the magnificent.> READ MORE

              • Superior Cuisine

                3 months 23 classes You are encouraged to be more creative in both taste and presentation. You will also be required to prepare technical dishes, based on compulsory dishes. You will put the last touches on Superior Cuisine program by presenting an original dish, based on a mystery basket of ingredients.> READ MORE

              • Basic Patisserie

                3 months 20 classes The main ingredients in French pastry are flour, butter, eggs and savoir-faire. By learning their various combinations, properties and applications, you will learn how to make various types of French pastry like pate sablee, pate feuilletee and choux paste; and traditional gateaux like Saint Honore black forest and Paris-Brest. The demonstrations and practical sessions will lead you and make you professional, step by step through the basics pastry.> READ MORE

              • Intermediate Patisserie

                3 months 20 classes Intermediate Pastry is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate-making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.> READ MORE

              • Superior Patisserie

                3 months 20 classes You learn cotemporary restaurant desserts; hot & cold restaurant desserts, including soufflé, contemporary cakes, tarts, and buches. Another important part in Superior level is the Art of chocolate; Mousse cakes, tempering of chocolates, hand-dipped & molded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, sculpture and display. Also you are introduced to Artistic sugar creations.> READ MORE

              Testimonials

              • Korean Alumni - YunJungPee

                “ I found my life-long job. ”
                I was a normal business person working in the finance 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 it also opened up a new world of pastry. I was lucky to study in Le Cordon Bleu where I can see and practice with the world-know Chefs, and it’s still my strong ground up until now.

                Yun-Jung Pee (Owner of Maman Gâteau, Pastry Diploma 2005, Bakery Diploma 2011)
              • 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)
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