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              Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. Students who successfully complete our Cuisine qualifications will learn all of the professional techniques required to progress with a range of exciting career opportunities. The Diplôme de Cuisine is comprised of three certificates that we call Basic, Intermediate and Superior Cuisine.

              Intakes: January, April, July & October.

              Key Information

              Duration: 9 months
              Total  fees: ¥160,800 (Tuition fee: ¥144,000  Admissions Fee:¥3,000  Uniforms and tools Fee: ¥13,800)
              Age:  At least 17 years of age
              Entry requirements: Senior high school diploma or equivalent to 11th grade student, fluent in Chinese
              Class Language: The classes are taught in French or English, with spontaneous Chinese interpreter.

              Course Details

              • Course Structure
                Stage One:Basic Cuisine(3 months 11 weeks – 200 hours)

                Basic Cuisine opens the door to the adventures of classic cuisine. From day one, students begin to master the basic skills: how to hold a knife properly, peel vegetables and how to use and integrate condiments, herbs and spices which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.

                Core Units
                • Traditional French Cuisine Skills
                • Cuisine Kitchen Operations 1
                • Food Safety and hygiene in Catering
                Core Objectives
                • Demonstrate fundamental basic cuisine preparations and cooking techniques including:
                  1. knife skills
                  2. basic classical vegetable cuts
                  3. fish filleting skills
                  4. elementary sauces and emulsions
                  5. basic stocks and derivatives
                  6. elementary sauces and emulsions
                  7. basic doughs e.g. pasta and puff pastry
                  8. introduction to plating presentation
                  9. basic plated desserts for restaurants
                  10. elementary methods of cooking e.g. braising, pan-frying, boiling, deep-frying, roasting, and steaming
                • Identify French culinary terms
                • Follow health, safety and hygiene regulations
                • Identify wine & alcoholic beverages
                • Obtain basic cheese knowledge
                • Develop personal kitchen organization and management skills
                Stage Two:Intermediate Cuisine(3 months 11 weeks – 200 hours)
                Prerequisite: Basic Cuisine

                The Intermediate Cuisine proramme introduces students to classic French regional dishes and European cuisine techniques, through which they will apply the techniques introduced during the basic level programme. Through practice, students will begin to perform tasks instinctively and with greater ease. Intermediate Cuisine emphasizes the importance of mise en place.

                Core Units
                • Traditional French Cuisine Skills
                • Cuisine Kitchen Operations 2
                • Food Safety and hygiene in Catering
                Core Objectives
                • Implement all the basic techniques learned and apply them to fundamental European regional cuisine and culinary techniques including:
                  1. developing specific knife skills
                  2. preparing live shellfish
                  3. methods of preserving
                  4. developing butchery skills and fish filleting
                  5. participating in canapé team production
                  6. compile classic and modern plating presentations
                  7. sweet and savory hot soufflé
                  8. developing soy sauce knowledge
                  9. practicing cooking methods
                • Follow health, safety and hygiene regulations
                • Experience food and wine pairing
                • Study cheese production knowledge
                • Extrapolate personal kitchen organization and management skills
                Stage Three:Superior Cuisine(3 months 11 weeks – 200 hours)
                Prerequisite: Intermediate Cuisine

                During the Superior Cuisine programme, which concludes our Diplôme de Cuisine, students will focus on advanced preparation and cooking techniques, whilst being encouraged to develop their own creative ideas and apply their kitchen operation knowledge. Alongside mastering intricate techniques students at this level will also individually gain group leadership skills that will prepare them for an industry environment. Working as a team, students will plan and host a dinner event where together they will produce items of high-quality appearance and taste.

                Core Units
                • Organization and preparation of projects
                • An integrated and comfortable restaurant
                • Menu adjustment
                • Global cuisine skills
                • Cuisine Kitchen Operation 3
                • Food Safety and hygiene in Catering
                Core Objectives
                • Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including:
                  1. extending cooking techniques
                  2. advanced butchery skills
                  3. specific preparation and cooking skills for vegetables and garnishes
                  4. elaborating world flavors and texture techniques
                  5. expressing personal cultural choices with ingredients and flavors
                  6. cooking to order
                  7. seasonal and market influences on cuisine
                • Meet health, safety and hygiene regulations
                • Analyse sweet wine and dessert pairing
                • Discover cheese beyond taste
                • Establish personal kitchen organization and management skills
              • Teaching Method

                Chef Demonstration, Practical Class, Theory Class

              • What Qualification will I gain?

                Diplôme de Cuisine

              • Assessment

                Your competency will be assessed through practical and theory examinations

              • Campus Location

                Building 1 No. 1458, South Pudong Road Shanghai China

              • Campus Location

                Head Chefs, Business Owners, Brand Owners, Food Writers/Journalists/Lecturers etc.

              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                2017
                Apr 3, 2017 - Dec 22, 2017 (Standard, in Chinese)
                CNY 160,800.00
                Jul 3, 2017 - Mar 30, 2018 (Standard, in Chinese)
                CNY 160,800.00
                Oct 9, 2017 - Jun 22, 2018 (Standard, in Chinese)
                CNY 160,800.00
                2018
                Jan 3, 2018 - Sep 28, 2018 (Standard, in Chinese)
                CNY 160,800.00
                Apr 3, 2018 - Dec 21, 2018 (Standard, in Chinese)
                CNY 160,800.00
                Jun 27, 2018 - Mar 29, 2019 (Standard, in Chinese)
                CNY 160,800.00
                Oct 9, 2018 - Jun 21, 2019 (Standard, in Chinese)
                CNY 160,800.00
                2019
                Jan 3, 2019 - Sep 27, 2019 (Standard, in Chinese)
                CNY 160,800.00

              Testimonials

              • Hu Xiaoye
                The nine months at Le Cordon Bleu were really fruitful and influential. But for me, the most important achievement is not the hundreds of pastry recipes that I have learned, but the professional attitude that is showcased through our chef’s own actions all along the experience – that a clear mind, preparations and organized work are always the key elements to deliver a perfect dish.
                Hu Xiao Ye – Pastry Diploma – Co-founder / Pastry Chef
              • Jasper Law
                It was an honor to pursue my studies in Le Cordon Blue Australia, which provided me with the knowledge for my career development in the Food and Beverage industry. The program was very interactive between the lecturers and the chefs. I had an enriching learning experience – not only in understanding about food and wine but also on practical management knowledge. I would recommend anyone who has the same interest as me in the F&B industry Le Cordon Bleu – a place for knowledge advancement.
                Jasper Law – Le Cordon Bleu Australia – International Restaurant Management - Executive Chef
              • Bobo Lee
                The studying at Le Cordon Bleu has offered me great help – it has built a solid foundation for my professional skills as well as a platform to develop my future career. I have been embracing a lot of industry opportunities with the help of Le Cordon Bleu.
                Bobo Lee – Pastry Diploma – Pastry Chef / Brand Founder
              • Cai Wen Bo
                My culinary voyage began as I entered Le Cordon Bleu. The cooking techniques and theories are totally different from what I have learned before. Studying at Le Cordon Bleu has turned a new page on my life.
                Cai Wen Bo – Cuisine Diploma - Cuisine Chef / Business Owner
              • Ronny Chiu
                The study at Le Cordon Bleu has enabled me to plan and manage kitchen operations in a more systematic and scientific manner. The comprehensive and systematic culinary training has laid a solid foundation for my future development.
                Ronny Chiu – Cuisine Diploma – Cuisine Chef / Business Owner

              Scholarships

              With the huge success of previous three seasons of “Le Cordon Bleu Feeding the Dream Scheme – Culinary Competition for Scholarship” held in the Great China area and Taiwan, Le Cordon Bleu will hold a new round of Culinary Competition to echo the brand new establishment of Le Cordon Bleu international campuses in Shanghai, Kaohsiung and Taichung.
              This year, the Culinary Competition will be held mainly in the area of the Great China with participants from Mainland China, Taiwan, Hong Kong and Macau. The whole event which lasts for several months will be conducted through uploading of videos and on-site competitions, spontaneously shared with the world audiences through internet. A number of unique prizes are provided to people who participate to vote to support the next Chinese Culinary Star in their mind, to inspire the national passion for gourmet and culinary art.

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