Diplôme de
Cuisine

Le Cordon Bleu’s highly-acclaimed Diplôme de Cuisine program is designed to help you master the necessary skills to create ﬁne cuisine dishes through a combination of practical sessions, demonstrations and theory lessons. Students will learn all of the professional techniques required to progress with a range of exciting career opportunities, and will be taught by our team of classically trained teaching chefs, all of whom have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

Students who complete the Basic, Intermediate and Superior Cuisine levels, each of which lasts for 6 hours a day, 3 days a week, and 180 hours in total, are awarded “Diplôme de Cuisine”.

Basic Cuisine

Demonstrate the fundamental basic cuisine preparations and cooking techniques including:
- Knife skills
- Basic classical vegetable cuts
- Basic stocks and derivatives
- Elementary sauces and emulsions
- Fish filleting skills
- Elementary butchery skills
- Basic dough e.g. pasta, puff pastry
- Introduction to plating presentation
- Basic plated desserts for restaurants
- Fundamental methods of cooking e.g. braising, pan-frying, deep-frying, roasting, and steaming
Identify the basic French culinary terms
Follow health and safety regulations
Develop personal kitchen organization and management skills

Intermediate Cuisine

Implement all the basic techniques learned and successfully apply them to fundamental European regional cuisine and culinary techniques including:
- Developing specific knife skills
- Participating in large canapés team production
- Compiling classic and modern plating presentation
- Sweet and savoury hot soufflé
- Developing sauce knowledge
- Practising cooking methods with local recipes
Build on their existing French culinary terminology,
Follow health, safety and hygiene regulations
Extrapolate personal kitchen organization and management skills

Superior Cuisine

Demonstrate a wide range of fundamental classical and contemporary cuisine techniques Including:
- Extending cooking techniques
- Advanced butchery and fish filleting skills
- Specific preparation and cooking skills for vegetables and garnishes
- “A la minute” cooking techniques
- Expressing personal cultural ingredients and flavors
- Advanced plating and presentation techniques
- Seasonal and market influences on cuisine
Meet health safety and hygiene requirements
Create new recipes using ingredients
Develop their creative skills
Establish personal kitchen organization and management skills
Öğrencilerin öğrendikleri tekniklerle kendi yarattıkları menüleri uygulama restoranında misafirlere hazırlaması ve sunumu

Tuition for International Students

Basic Cuisine Certificate	Intermediate Cuisine Certificate	Superior Cuisine Certificate	Diplôme de Cuisine Certificate
Period of Study: 11 Weeks – 180 Hours	Period of Study: 11 Weeks – 180 Hours	Period of Study: 11 Weeks – 180 Hours	Period of Study: 33 Weeks
11,250 $	10,000 $	10,750 $	28,500 $

LONG TERM PROGRAMMES NEW TERM
Winter Term: 16 February 2026 (13 February 2026 for Orientation & Hygiene Session) Spring Term: 11 May 2026 (08 May 2026 for Orientation & Hygiene Session) *Basic Level programme start dates.

LONG TERM PROGRAMMES NEW TERM

Winter Term: 16 February 2026
(13 February 2026 for Orientation & Hygiene Session)
Spring Term: 11 May 2026
(08 May 2026 for Orientation & Hygiene Session)

*Basic Level programme start dates.

Long Term Programs

Short Term Gourmet Courses

Long Term Programs

Short Term Gourmet Courses

Diplôme de
Cuisine

Basic Cuisine

Intermediate Cuisine

Superior Cuisine

Anasayfa

Hakkımızda

Uzun Dönem Programlar

Kısa Gurme Kurslar

Başvuru Formları

İletişim

Özyeğin Üniversitesi

Uygulamalı Bilimler Fakültesi

L'Atelier Bleu Restoranı

Sürekli Eğitim Fakültesi

Destekçilerimiz

SSS

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