Diplôme de Cuisine
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.
International students 2025–2026
From knife skills to
Michelin-level technique.
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.
Three levels. One diploma.
Basic Cuisine Certificate
Demonstrate the fundamental basic cuisine preparations and cooking techniques including:
- Knife skills and classical vegetable cuts
- Basic stocks, sauces, and derivatives
- Elementary butchery and fish preparation
- Basic doughs — puff pastry, pâte brisée
- Plating and presentation techniques
- Basic restaurant dessert methods
- Sautéing, grilling, pan-frying, braising, steaming, poaching
- Health and safety regulations
Intermediate Cuisine Certificate
Implement all basic techniques and apply them to fundamental European regional cuisine including:
- Developing specific knife skills
- Participating in large canapés, team production
- Combining classic and modern plating presentation
- Sweet and savoury hot soufflé
- Developing sauce knowledge
- Preparing live shellfish
- Methods of cooking for preservation
- Classical French culinary terminology
Superior Cuisine Certificate
Demonstrate a wide range of classical and contemporary cuisine techniques including:
- Extending techniques — advanced butchery and fish
- "À la minute" cooking techniques
- Specific preparations, "en veg" garnishes
- Advanced plating and presentation
- Seasonal and market influences on cuisine
- Expressing personal cultural ingredients and flavours
- Creating new recipes with signature ingredients
- Kitchen organisation and management skills
Where this diploma takes you.
Professional Kitchens
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.
Your Own Concept
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.
Hospitality Industry
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.
Start your Diplôme
de Cuisine application.
Our consultants guide you through the full process. Package 1 ($300) or Full Support ($900).