Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. We believe that it is essential to teach classical methods and techniques progressively; so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.
A 3-month certificate course that is an introduction to classic French cuisine skills, which are the foundation of many of the world's modern cuisines. From day one, students begin to master the basics levels of: knife skills, peeling and preparing vegetables, trussing a chicken, filleting fish and integrating sauces, stocks and spices into dishes.
This 3-month certificate course introduces students to French regional dishes, using the techniques acquired in the basic level plus more advanced techniques. The programme focuses on the importance of colour, taste, and texture combinations within food, as well as understanding, production and organization of a modern kitchen.
The final 3-month certificate in achieving the Cuisine Diploma. It prepares students for their professional career as a Chef. Students will gain the utmost advanced techniques in cuisine including precision and efficiency in the kitchen, working with recipes that include high quality products and richer more refined ingredients.
By successfully completing our Diplôme de Cuisine you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by our team of classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin-starred restaurants.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 9 months | 3 terms
Price: $ 27,000
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 18 to 21 hours
Please note that in order to successfully complete our Diplôme de Cuisine, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.
