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

1. 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

2. Identify the basic French culinary terms

3. Follow health and safety regulations

4. Develop a personal kitchen organization and management skills

Intermediate Cuisine

1. 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

2. Build on their existing French culinary terminology,

3. Follow health, safety and hygiene regulations

4. Extrapolate personal kitchen organization and management skills

Superior Cuisine

1. 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

2. Meet health safety and hygiene requirements

3. Create new recipes using ingredients

4. Develop their creative skills

5. Establish a personal kitchen organization and management skills

Program taught in:
  • English

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Last updated January 25, 2019
This course is Campus based
Start Date
Open Enrollment
33 weeks
25,653 USD
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