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Cuisine Diploma[Old]

Tokyo

Completion of the Initiation, 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.

Programme Details

  • Course Structure

    Completion of the Initiation, 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.

  • Who is the programme for?
    Prerequisite: None
  • What qualification will I gain?
    Cuisine Diploma
  • Term Dates & Apply
    Sorry. The information is not available at the moment.

Testimonials

  • Colby Davey_Cuisine Diploma 2014
    Ask as many questions as you can to the teachers. They have such a wealth of knowledge in their area of expertise, and they are more than happy to explain things to you. I was nervous at first to ask ,but I learned not to be shy. If you are passionate about cooking, Le Cordon Bleu can help you build a foundation that will benefit you in the working world.
    Colby Davey, USA, Cuisine Diploma, Le Cordon Bleu Tokyo, 2014
  • Clara Shim
    The reason why I chose Japan is because I believe the Japanese food industry is unique there, especially its culture of elaborate and attentive customer service. However, my Japanese wasn’t proficient enough. Le Cordon Bleu Japan was great because they provided classes in English, so I was able study at this famous institution in Japan without any language barriers.
    Jeonghyeon Clara Shim - South Korea, Cuisine Diploma, Le Cordon Bleu Tokyo, 2015

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