Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels will receive a Diplôme de Cuisine.
Cuisine de Base: From proper knife handling techniques to classic cuts and basic stocks, students are taught the foundational elements of cuisine.
Cuisine Intermediaire: Students will study the fascinating world of French regional cuisines, ingredients, origins of recipes and introduction to the kitchen brigade.
Cuisine Superiore: Students will develop their precision, speed and creativity in the kitchen, their knowledge of refined and luxury products, and their ability to adapt menus based on the season and product availability. |
| Grade for Entrance Previous Year (%)* | 50 to 100 |
| Additional Admission Requirements: | - Resume/Curriculum Vitae
- Statement of Research Interests
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* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.