18 French Cuisine Degree Programs

The Grand Diplôme: Cuisine and Pastry is the most comprehensive program available at Le Cordon Bleu Paris: it includes both the Diplôme de Cuisine and the Diplôme de Pâtisserie. It covers French gastronomy techniques for working with multitude of ingredients and how to adapt them to world cuisines.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.

Master classic French culinary techniques with Le Cordon Bleu's Basic Cuisine course. This full-time program teaches essential skills—from knife handling to advanced seasoning—preparing you to create flavorful, elegant dishes. Ideal for beginners and experienced cooks aiming to refine their expertise.

If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative, and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs.

Designed for passionate international candidates ready to dive into the culinary world, these programs provide everything you need to launch your career—whether you’re aiming to work in a professional kitchen, a pastry lab, or start your own venture in France or abroad.

Designed for passionate international candidates ready to dive into the culinary world, these programs provide everything you need to launch your career—whether you’re aiming to work in a professional kitchen, a pastry lab, or start your own venture in France or abroad.

The Basics of French Cuisine has been created for people willing to train or reinvent themselves in Cooking, and for those who want to learn from the basics in 6 weeks.

Superior Cuisine program culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine.

Intermediate Cuisine program introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level program. through practice and repetition, you begin to perform tasks easily and instinctively.

It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken.

Advance your culinary education! Begin the most intensive and comprehensive training in classic French culinary techniques. The Le Cordon Bleu GRAND DIPLÔME® is earned when you successfully complete the Basic, Intermediate, and Superior courses in both Cuisine and Pastry. In addition, the student will earn a Cuisine Diploma and a Pastry Diploma. Curriculum: GRAND DIPLÔME® combines the cuisine and pastry programs: Diplôme de Cuisine Diplôme de Pâtisserie

Our faculty in French have areas of expertise in teaching and research which range from francophone literature, cultural studies, music and cinema, to business French, translation, creative writing and pedagogy. Our faculty consider excellence in teaching their primary focus. We adopt an approach that centers on effective communication, and most classes have fewer than twelve students, an ideal size for highly interactive learning. We tie research to teaching, and work with students individually to mentor them for internships, successful graduate study or professional work, and to obtain prestigious grants such as the Fulbright award or to qualify them to participate in the TAPIF (Teaching Assistant Program in France).

This Diploma will teach you all the techniques – traditional and modern – that have made French pastry arts celebrated across the world. It is a must for anyone passionate about French pastry and desserts, as well as those seeking to advance their careers or become entrepreneurs.