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Cuisine Diploma


Completion of the Basic, Intermediate and Superior Cuisine Certificates results in the award of the Le Cordon Bleu Cuisine Diploma. Students progressively learn the necessary skills to create fine cuisine through a combination of practical sessions and demonstrations, gaining knowledge from a team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

*Please note the intake dates may be subject to change. Were a change to occur, due to unforeseen events, the highest likelihood is that the change would not be for more than a day or two-variation.

Programme Details

  • Course Structure

    Basic Cuisine Certificate: 182.5 hours

    Core Objectives:

      Demonstrate fundamental basic cuisine preparation and cooking techniques including
    • knife skills
    • basic classical vegetable cuts
    • elementary butchery and fish filleting skills
    • basic stocks and derivatives
    • basic soups including bisque, consommé, clarifications
    • elementary sauces and emulsions
    • basic doughs (pasta, short crust, puff pastry) and techniques
    • elementary egg techniques including omelette, poached, soufflé and scramble
    • elementary methods of cooking (ex. braising, boiling, frying, poaching, sautéing, roasting, ragout, grilling)
    • classic French desserts
    • introduction to plating presentation

    • Identify French Culinary Terms
      Follow health and hygiene regulations
      Develop personal kitchen organization and management skills

    Intermediate Cuisine Certificate: 181 hours

    Core Objectives:

      Implement basic techniques learned and apply them to fundamental Bistronomie and culinary techniques including:
    • extending cooking techniques including salmis, braising, smoking and sauté
    • developing butchery skills
    • developing fish cooking techniques
    • preparing live shellfish
    • expanding vegetable cutting techniques and cooking methods
    • consolidation of sauce techniques
    • pasta
    • advanced farce techniques
    • charcuterie (sausage preparation, terrine, pâté and mousse)
    • offal

    • Follow health, safety and hygiene regulations
      Extrapolate personal kitchen organization and management skills

    Superior Cuisine Certificate: 179 hours

    Core Objectives:

      Demonstrate a wide range of fundamental classical and contemporary cuisine techniques including
    • extending cooking techniques
    • molecular gastronomy
    • sous-vide
    • advanced butchery and fish filleting skills
    • specific preparation of cooking skills for vegetables and garnishes
    • compile classic and modern plating presentations
    • expressing creativity through recipe development & personal plating presentation
    • elaborating world flavours and texture techniques
    • seasonal and market influences on cuisine

    • Meet health safety and hygiene regulations
      Extrapolate personal kitchen organization and management skills
  • Who is the programme for?
    Prerequisite: None
  • What qualification will I gain?
    Cuisine Diploma
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Jan 5, 2021 - Jun 27, 2021 ( Intensive , in English , Chinese )
    ¥ 3,500,000

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