Le Cordon Bleu’s highly acclaimed Diplôme deCuisine is a classical chef training course that offers the most rigorous and comprehensive programme in French culinary techniques and international cuisine available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you become trained chef you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.
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.
The Diplôme de Cuisine is a French cuisine diploma that also includes elements of international cooking styles and modern techniques. The diploma comprises three certificates: Basic, Intermediateand Superior. It can be completed in 9 months or in 6 months of full-time study. With our Intensive 6-month diploma Basic and Intermediate levels of the diploma are completed in three months, with the Superior level completed through a further three months of study.
Approximately 30 to 40 hours (intensive summer & winter only))
Entry requirements:evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
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.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.
Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine.
Basic Cuisine Certificate Prerequisite: none This certificate introduces to the basic French cooking techniques. In this initial programme you will learn:
Classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation…
Elementary methods of cooking and basic cuisine preparations
Food safety and hygiene in the kitchen
Personal kitchen organisation and management skills
Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.
Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.
Intermediate Cuisine Certificate Prerequisite: Basic Cuisine Certificate An introduction to classicFrench regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the basic level certificate.
The importance of mise en place: understanding, organisation and production
Comprehensive study of classical cuisine and French regional cuisine
Food waste
European culinary techniques and cuisine
Enhanced knowledge of professional kitchen skills
Superior Cuisine Certificate Prerequisite: Intermediate Cuisine Certificate Confident in classic French culinary techniques, you are encouraged to be more creative in both taste and presentation and learn more about the current evolution of worldwide cuisine techniques.
Extending classical and contemporary cooking techniques
Seasonal and market influences on cuisine
Recipe production with rare, high quality produce
Cuisine history - past, present and future
Precision and efficiency in the kitchen
Superior students host a seated event World Cuisine Event as part of our Diplôme de Cuisine. The event allows students to demonstrate their skills, provide a taste of working in the industry and also contributes to students' overall grade.
This professional cooking course also includes a number of important and fundamental Pâtisserie techniques, that will be applied to sweet and savoury dishes. This is one of the most comprehensive diplomas you will find in the world.
We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.This programme is suitable if:
You wish to enter a career working in a professional kitchen (restaurant or hotel)
You wish to learn professional skills within a gap year or for use during a ski season
You are a professional chef or entrepreneur and wish to learn French culinary techniques and become a classically trained chef
You love cooking and always wanted to learn ‘the right way’ to do things in the kitchen
Qualification title: Le Cordon Bleu Diplôme de Cuisine
SCQF level: 8
SCQF Credits: 73
This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.
You will also achieve the Level 2 award in food safety.
Successful graduates of the Diplôme de Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students.
If you would like to study Culinary Management after your French cuisine diploma, why not consider registering today for our integrated diploma: "Diplôme de Cuisine with Culinary Management". Click on the button below to be redirected to the programme page.
At Le Cordon Bleu London we offer scholarship opportunities to help students with the costs of studying at our school. If studying culinary arts, wine or management has always been a dream, our yearly Julia Child Scholarship could be just the way to achieve it. Please note that we can currently only accept applications from UK residents for this scholarship.
Unfortunately, now that the Government's Professional & Career Development Loan scheme has been discontinued, there are currently no loans of this type available to help finance studies at the institute.
I had high expectations of Le Cordon Bleu but it turned out to be grander and more exciting than I could imagine. Enthusiastic teachers, well-designed courses and high standards in everything – this was exactly what I needed.
Alumnus Alexei Zimin - Chef, TV Personality and Journalist
Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.
Luciana Berry - Private Chef and Caterer
I wanted to study at Le Cordon Bleu because of its traditional structured approach of preparation using fresh and simple ingredients to create the most wonderful tasting dishes.
Adria Wu - Chef and restaurateur
Le Cordon Bleu turn out some of the most exceptional students who are eager and enthusiastic to join the industry. The quality of the teaching chefs at Le Cordon Bleu guarantees that the graduates will be of the highest standards.
The Waterside Inn - Alain Roux, Chef Patron - 3 Michelin-starred restaurant
