Three progressive certificate levels — Basic, Intermediate, and Superior — taking you from kitchen fundamentals to advanced professional technique. 180 hours per level, 6 hours a day, 3 days a week.
The Diplôme de Cuisine at Le Cordon Bleu Istanbul is designed to give you the necessary skills to create fine cuisine dishes. Students learn all of the dishes through a combination of practical sessions, demonstrations, and theory lessons — taught by a team of internationally trained, classically accomplished chef-instructors.
The programme lasts 33 weeks in total, with 6 hours a day, 3 days a week. Students who complete all three certificate levels are awarded the Diplôme de Cuisine. Each level can also be taken independently.
Demonstrate the fundamental basic cuisine preparations and cooking techniques including:
Implement all basic techniques and apply them to fundamental European regional cuisine including:
Demonstrate a wide range of classical and contemporary cuisine techniques including:
Work as a chef de partie, sous-chef, or executive chef in fine dining restaurants, hotel kitchens, or branded F&B concepts globally. The Le Cordon Bleu name opens doors immediately.
Open a restaurant, catering business, pop-up, or food product company with professional credibility behind you. Many Le Cordon Bleu alumni have gone on to run successful food ventures.
Culinary directors at luxury hotels, food consultants, menu development roles — the diploma gives you the technical language and authority to work at the highest level of the hospitality sector.
Our consultants guide you through the full process. Package 1 ($300) or Full Support ($900).