Diplôme de Cuisine

Completion of the Basic Cuisine Certificate, Intermediate Cuisine Certificate and Superior Cuisine Certificate results in the award of Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our team of classically trained Le Cordon Bleu master chef who have experience working in senior position in the world’s finest kitchens and Michelin star restaurants.

Our cuisine master chefs of Le Cordon Bleu lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens under the guidance of one of our master chefs of Le Cordon Bleu to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredient used.

High school diploma or equivalent. No prior culinary experience is required

Basic Cuisine Certificate

The aim of this programme is to provide and introduce on to French Cuisine.

• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• Introduction to French Cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine – foundation sauces production
• Commodities – receiving and storage

Intermediate Cuisine Certificate

Emphasis is placed on the importance of:

• Mise en place, organisation and workflow planning in the preparation and service of meals
• Classical French stocks, glazes, basic and advanced sauces and soups
• Hors d’oeuvre, canapés, salads and appetizers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French Pastries and cakes
• Prepare and cook simple hot and cold desserts
• Career preparation and workplace communication

Superior Cuisine Certificate

Student develop a creative approach to the preparation and service of French classical and contemporary international cuisine menu:

• Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Cheese knowledge and uses menu trends and market application
• Desserts a l’assiette
• Preparation of foods for dietary, allergies and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approach to plate design and presentation to restaurant standards
• Organize and prepare mise en place for a restaurant situation in a team
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace