Term Dates & Prices
Select a date
The Cuisine Diploma, a comprehensive and rigorous training programme, is made up of three levels: Basic, Intermediate and Superior. This cuisine chef programme is based on high-level teaching which is distinguished by teachings and demonstrations carried out by Chefs of recognized experience and the supervised individual practical work of learners, allowing the progressive learning of classic and contemporary French culinary techniques.
The programme is taught by the Le Cordon Bleu Paris Chefs, who have worked in some of the world's finest restaurants, including several Michelin starred restaurants. With the knowledge gained from a rigorous training, students who have completed the Diplôme de cuisine will have a wide range of career opportunities to choose from after their studies.
Programme objectives:
This programme opens up professional possibilities in the fields of professional cuisine, in particular to act as:
Prerequisites
Intakes: January, April, July, October
Languages: The theoretical courses and demonstrations are taught in French and consecutively translated into English
Diploma awarded: The Diplôme de Cuisine, institution diploma, is delivered by the Le Cordon Bleu Foundation, conditional on successful completion of all three levels.
This 6-week or 3-month level introduces you to the basic techniques of French cuisine, including:
You will be entitled to:
Prerequisite: Basic Cuisine Certificate
At intermediate level lasting 6 weeks or 3 months, you will be introduced to French and European regional cuisines. You will apply the techniques introduced during the basic level
Prerequisite: Intermediate Cuisine Certificate
This last level, lasting 3 months, will allow you to be more creative, both in taste and in presentation. You will develop your knowledge of the evolution of international culinary techniques.
Here are the skills that students enrolled at the higher level will need to validate at the end of their cuisine programme:
Evaluation methods: The evaluation will be carried out according to the educational objectives determined for each unit and according to the transversal educational objectives of the program. Various evaluation methods may be used, including:
A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods.
Teaching methods
The Diplôme de Cuisine includes:
Teaching methods include:
The programme is centred around active student participation, both in real-life situations and simulated environments, notably to cultivate a responsible work ethic.
Assessment methods
Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes.
An individual performance review is held midway through the programme to help students progress with their learning. The aim of this review is to pinpoint any difficulties and to assess the student’s current level of performance in relation to the work required and the knowledge and practical skills acquired.
Various methods of assessment may be used, including:
Written assessments: Examinations where students are asked to give written answers to multiple choice questions, true/false questions, short-answer questions, long-answer questions or a combination of any of the above.
Practical assessments:
Students will be required to understand and apply what they learn in order to successfully complete the programme. Regular attendance is therefore a prerequisite for success.
Format:
Tuition fees: €35,500 (standard or intensive). These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities.
Graduation rate: 96,67% (out of a total of 93 students over the 4 terms of 2023)
Students who wish to enrich their learning can register to the Diplôme de Cuisine with Internship Pathway.
This professionalizing formula maximizes the chances of finding a job at the end of the programme in the catering sector. Le Cordon Bleu Paris enjoys a great reputation in the world of catering. The Paris institute has established partnerships that have proven their worth with establishments renowned for welcoming learners for internships. At the end of their training at Le Cordon Bleu Paris, students can be recruited for positions in larger establishments.
Click on the button below to be redirected to the programme page.
Le Cordon Bleu offers the Diplôme de Cuisine with Internship Pathway and Culinary Management which prepares students for the creation of a business, gives them the opportunity to integrate the environment of a professional kitchen and to carry out an internship in a company to put into practice the skills acquired during the training.
Click on the button below to be redirected to the programme page.
Students interested in creating a culinary business after their Diploma can complete their training by integrating the Diplôme de Cuisine with Culinary Management.
Click on the button below to be redirected to the programme page.
I am totally obsessed about food. I chose Le Cordon Bleu because it is the best cooking school in the world. In addition to this, Paris is probably the best place to study. The French consider cooking as culture, a real manifestation of art, and they are the only ones who really value it. Life is an adventure and in this profession I feel I can go everywhere doing what I love.
I won Masterchef Brazil in 2015 and got as a prize to come study at Le Cordon Bleu Paris. During my diploma, my favorite memories were the demonstrations classes with Chefs Caussimon and Vaca! There are so passionate by their work and that totally inspired me. I also loved to do the internship with the “mise en place” for chef Frederic Lesourd’s classes. I absolutely loved it and improved so much as cook.
I decided to study cuisine as it was my passion. I loved the demonstrations, which are, in my opinion, extremely rewarding. I now live in Deauville where I opened my own restaurant “L’essentiel”, which has one Michelin star since 2018.
For me, a dish is made up of flavours and memories. I want to create dishes which are uplifting and which bring people together. I want to constantly learn more about cuisine and gain additional practical skills so that I can open my own restaurant one day.
Le Cordon Bleu stood out as the pinnacle of world-class culinary schools. Its renowned reputation and commitment to culinary excellence made it an obvious choice for me. Additionally, the school's exceptional support throughout the entire process—from assisting with the visa application, which involved a meticulous 5 to 6-month process, to welcoming me as a freshman—underscored their dedication to nurturing aspiring chefs like myself.
I have many memories, but those firmly imprinted in my mind are when I worked as a volunteer in the production kitchen. Another important one, after I graduated, is when I was asked to be a guest chef at the ambassadors’ evening. Mr. Jean-Marc Ayrault, Minister for Foreign Affairs and International Development, and Mr. André J. Cointreau, President of Le Cordon Bleu, were both present.
Going to Le Cordon Bleu Paris institute, followed by an internship at Ledoyen, was the best decision I have ever made. The knowledge and contacts I have gained have proven to be unique and irreplaceable. They are the “unique ingredients” for my work in gastronomy and entrepreneurship.
I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.
During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.