The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today.

The Diplôme de Cuisine is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level.

The student will receive a certificate for each level completed. After successful completion of the Diplôme de Cuisine and the Diplôme de Pâtisserie the Le Grand Diplôme is awarded.

All demonstrations are given in French and translated into English.

Basic Cuisine* (B)

This program introduces traditional French culinary techniques. The students will learn:

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

Consult the next course dates

Intermediate Cuisine (I)

This level puts into practice all the techniques acquired in the basic level, introducing different flavors and influences of French regional cuisine.

• In-depth study of classical cuisine and French regional cuisine
• Product origins and influences on regional cuisine
• Perfecting professional kitchen skills
• More advanced technical cuts and presentation
• Taste analysis and the use of seasonings & flavorings
• Introduction to color, taste and texture combinations

Consult the next course dates

Superior Cuisine (S)

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

Consult the next course dates
Apply to the Cuisine Diploma

schedule

The schedule for the cuisine program is based on 3 to 4 demonstrations and 3 to 4 practical classes per week.

Le Cordon Bleu offers 2 Intensive courses per year: in June for the basic level and in November for all levels. The course follows the same curriculum as the standard program. These programs are intensive (6 to 9 hours per day, 6 days a week), and students can only take one at a time : cuisine or pastry.

internship *

After successfully completing the Diplôme de Cuisine, the most deserving students have the possibility of perfecting their skills through a 2-month internship in renowned Parisian establishments. A good level of French is required for the internship.

The total cost for Le Diplôme de Cuisine is 24 500€ (The uniform and the equipment are included.)

French Culinary Arts & Wine Planning a career in catering? You would like to open your own restaurant? After the Diplôme de Cuisine, complete your training with the Wine and Management Program (Combined Diploma: 41 000€). Contact us for further details..