Cooking Diploma (Standard)

The Diplôme de Cuisine is a comprehensive and rigorous training program consisting of three levels: Basic , Intermediate and Superior. This training is based on high-level teaching allowing the progressive learning of classic and contemporary French culinary techniques.

The teaching is provided by the team of Le Cordon Bleu Paris Chefs who have worked in the best restaurants in the world, including several Michelin-starred restaurants. Under the leadership of Chef Eric Briffard (Executive Chef, Director of Culinary Arts, Head of Establishment and Meilleur Ouvrier de France 1994), students at Le Cordon Bleu Paris enter the world of cuisine through the front door. Armed with the knowledge acquired during a rigorous program, students who have completed the Diplôme de Cuisine will have the choice after their studies between numerous career opportunities.

Languages: demonstrations and theoretical courses are given in French and simultaneously translated into English Diploma obtained: the Cuisine Diploma, an establishment qualification, is awarded by the Le Cordon Bleu Foundation, conditional on successful completion of the three levels.

Tuition fees include application fees (€1,500), course content, uniform, equipment including the Sabatier knife kit, and activities.

Durtion Option Available : Intensive: 6 months (6 to 12 class hours per day, 5 or 6 days a week.