Diplôme de Cuisine
Basic, Intermediate and Superior Cuisine

The Cuisine Diploma is earned when the student successfully completes the Basic, Intermediate and Superior Cuisine courses. The student will also receive a certificate for each level completed.

BASIC CUISINE* (B)

Translated into English

Introduction to French cuisine

• French culinary terms & definitions
• Organization, safety and hygiene in the kitchen
• Professional knife handling and introduction to diverse cuts
• Classic French techniques
• Learning foundations : stocks, sauces, forcemeats & doughs
• Storage methods

INTERMEDIAITE CUISINE (I)

Translated into English

Prerequisite: Basic Cuisine Certificate

In-depth study of French classic and French regional cuisines:

• Product origins and influences on regional Cuisine
• Perfecting professional kitchen skills
• More advanced technical cuts and presentation
• Taste analysis the use of seasonings & flavorings
• Introduction to color, taste and texture combinations

SUPERIOR CUISINE (S)

Translated into English

Prerequisite: Intermediate Cuisine Certificate

Classical and contemporary "Haute Cuisine"

• Precision and efficiency in the kitchen
• Mastery of intricate techniques & methods
• Recipe production with high quality & rare produce
• Mastery of classical cuisine
• Adaptation of menus based on the season & product availability
• Development of personal creativity

The Diplomas or Le Grand Diplôme are the best programs for the ambitious students looking for a complete culinary training. Students applying to the Diplôme de Cuisine benefit from a tuition reduction.

The total cost of Le Diplôme de Cuisine is 24 100 €

* The uniform and the equipment are included.

Le Grand Diplôme is awarded after obtaining the Diplôme de Cuisine and the Diplôme de Pâtisserie.

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How To Apply?

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Le Cordon Bleu Paris - Contact
8, rue Léon Delhomme - Map
75015, Paris, FRANCE
Tel: +33 (0)1 53 68 22 50