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Completion of the Cuisine Certificates results in the award of the Le Cordon Bleu Cuisine Diploma and Japanese 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 of Le Cordon Bleu who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.



  • Cuisine Diploma

    Basic Cuisine will introduce students to the fundamental cooking techniques and kitchen organization skills. During Intermediate Cuisine, students will reinforce these techniques as they apply them to French regional cuisine with an emphasis on an innovative bistronomie approach. Upon reaching Superior Cuisine, students will learn more advanced techniques and work with high end ingredients whilst also expressing their creativity. Finally students will plan a culinary event to showcase all of the skills, knowledge and techniques gained during the programme.

  • Basic Cuisine Certificate

    Basic Cuisine is designed to develop students’ competencies to work in a professional kitchen. Beginning with basic knife skills, students steadily progress to learn stocks, sauces, butchery and all classic cooking methods whilst familiarizing themselves with French culinary terminology. Students will also develop personal kitchen organization skills through individual practical application.

  • Intermediate Cuisine Certificate

    Intermediate Cuisine introduces students to the concepts of Bistronomie which draw upon the classic French regional cuisine heritage in a fresh, modern and innovative manner. Through this learning, students will build upon skills and knowledge gained in Basic Cuisine whilst focusing on attention to detail for mise en place, organization and presentation of dishes.

  • Superior Cuisine Certificate

    During Superior Cuisine, the students will apply advanced preparation and cooking techniques including butchery skills, vegetable garnishes, developing textures, personal creativity, and contemporary plate presentation. Students will master intricate culinary techniques and methods using high-end ingredients. Working as a team, students will plan and host a culinary event showcasing dishes of high quality and taste.


    Whether you are seeking to specialize in Japanese Cuisine or expand your culinary skills and knowledge, this programme provides you with a unique opportunity to learn directly from the masters of Japanese cuisine utilizing the world renowned teaching methodology of Le Cordon Bleu. Learn Japanese knife techniques, specialist Japanese ingredients, cooking methodologies and exquisite presentation skills whilst gaining a deeper insight into the seasonality consciousness for which Japanese cuisine is so highly regarded.

  • Initiation Japanese Cuisine Certificate

    This course introduces students to fundamental cooking techniques in Japanese cuisine. With a strong importance placed on understanding the underpinning philosophy of Japanese cuisine, the program also introduces students to the fundamentals such as hygiene, Japanese knife skills and cutting techniques, and the 5 key methods of cooking in Japanese cuisine.

  • Basic Japanese Cuisine Certificate

    Students continue to develop their technical skills and build on their knowledge gained in Initiation Japanese Cuisine, using ingredients commonly found in Japanese cuisine and applying them to more complex recipes, and learning about plating presentation in more detail. Students will also extend their awareness of ingredients including their cultivation and storage techniques.

  • Intermediate Japanese Cuisine Certificate

    In the Intermediate Japanese Cuisine Programme, students will continue to learn advanced techniques and traditional Japanese dishes at a higher level and apply them to regional Japanese cuisine. Students will also be introduced to Tea Kaiseki (cha-kaiseki) and participate in the tea ceremony and flower arrangement to gain an increased cultural awareness of Japanese cuisine concepts.

  • Superior Japanese Cuisine Certificate

    In the Superior Japanese Cuisine Programme, students will learn about the dynamism of Japanese cuisine and its evolution from historical to modern cuisine. Ingredients are more refined and students are encouraged to apply their creativity in their cooking skills and deepen their knowledge and usage of Japanese tableware as they strive for excellence in building the necessary skills for their careers.

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