Cuisine Diploma

• Basic Le Cordon Bleu Paris Cuisine Certificate

This 6-week or 3-month level introduces you to the basic techniques of French cuisine, including:

• Learning classic and traditional French gastronomy techniques
• Organisation, hygiene and safety in cuisine
• Mastering the use of knives, introduction to professional techniques (cutting, different cuts)
• Carrying out preliminary preparation of foodstuffs: vegetables, fish and meat
• Learning different cooking methods
• Making stocks, sauces, jus, emulsions and soups
• Making basic doughs and restaurant desserts
• French cuisine terminology

You will be entitled to:

• Culinary theory classes: meat, dairy products
• Sensorial analysis of a dish
• Educational visit to a Parisian market, buying and tasting
• Exploration of the Institute’s vegetable roof garden, 800 m² of urban agriculture biodiversity

• Intermediate Le Cordon Bleu Paris Cuisine Certificate

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

• Organization, hygiene and safety in the kitchen
• French and European regional cuisines
• Making full use of assimilated techniques
• Origin, quality and sustainability of seasonal products and products from diverse terroirs
• Advanced cutting and professional techniques
• Introduction to colour, taste and texture combinations
• Contemporary cooking techniques
• Reproducing an identical dish
• Learning to analyse food and wine pairing with a sommelier
• Culinary theory classes: vegetables, sea food and Italian ingredients
• Beekeeping workshop
• Seafood conference, taught by an industry professional

• Superior Le Cordon Bleu Paris Cuisine Certificate

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:

• Making classic dishes with an original and contemporary twist
• Organisation, hygiene and safety HACCP
• Using and gaining knowledge of noble ingredients
• Perfecting culinary techniques
• Time management in cuisine
• Plate presentation
• Mastering perfect cooking temperatures for meat and fish
• Experimenting with cooking techniques: sous vide, low temperature
• Developing a creative and aesthetic style
• Encounters with renowned chefs, featured chef demonstration
• Culinary theory classes: nutrition, recipe data sheet and costing
• Demonstration by a professional butcher
• Taking part in cocktail parties and other events at Le Cordon Bleu institute
• Chef in the spotlight: visit of a Chef from a prestigious establishment
• Educational visit to Rungis international Market, Europe’s largest
• Chef in the spotlight: visit by a Chef from a prestigious establishment. Cyril Lignac, Juan Arbelaez from the Nubé restaurant at the Hôtel Marignan or even Philippe Labbé from La Tour d’Argent, find the interventions of these great chefs and benefit from the experience of the next guests.

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:

• • Theoretical exams: Course exams in which students respond orally or in writing to questions such as multiple choice questions, true/false questions, short answers, essay formats or a combination of these possibilities
  • Continuous Practical Assessment – Continuous assessment of work completed by students in practical sessions, such as food preparation. Grades will be aggregated throughout the duration of the training
  • Practical exams: Exams during which a series of tasks must be carried out under supervision. A standardized grading scale is used
  • Self-assessment: Students will carry out a self-assessment to monitor the progress of their practical work and analyze this work constructively from one week to the next
  • Presentation: Presentation of practical work based on the educational objectives of each course
  • Portfolio: A portfolio is a catalog of achievements made by the student during the program and presented in a coherent format (portfolios can contain traces of their practical work, in particular the dishes produced, as well as written or visual elements)

A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods.

Teaching methods

The Diplôme de Cuisine includes:

• Theoretical learning;
• Practical application;
• Development of the ability to work autonomously and responsibly.

Teaching methods include:

• Online and face-to-face theory classes taught by Le Cordon Bleu Paris Instructors and guest instructors.
• Demonstrations led by Le Cordon Bleu Chefs to help students acquire practical methods.
• A demonstration by a professional guest Chef.
• An educational trip to Rungis International Market.
• Online talks or demonstrations by Le Cordon Bleu Chef Instructors from around the world.
• Ongoing support from the Chef Instructors when appraising work.

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:

• Continuous assessment of progress: continuous assessment of work completed during practical lessons. The final grade is based on the cumulative grades awarded throughout the programme.
• Final practical exam: examination during which a series of tasks must be completed under supervision. Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.
• Portfolio: a written report prepared by the student, focusing on a dish they have created and assessed by the student’s Point of Contact Chef against a standardised grading scale.
  Presentation of a recipe technique, an equipment list, and a recipe time plan.

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:

• Standard: 9 months
• Intensive: 6 months (6 to 12 class hours per day, 5 or 6 days a week)

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.

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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.

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Students interested in creating a culinary business after their Diploma can complete their training by integrating the Diplôme de Cuisine with Culinary Management.

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