Choose your path: full diplomas, specialist certificates, or intensive short courses. All taught in English by international chef-instructors.
The flagship Le Cordon Bleu qualifications. Each diploma consists of three progressive 11-week certificate levels — Basic, Intermediate, and Superior.
The world's most prestigious culinary qualification. Combines the full Diplôme de Cuisine and Diplôme de Pâtisserie into one intensive programme.
Master classical and contemporary French culinary technique — from knife skills to Michelin-level plating. 180 hours per level.
From sugar work to chocolate artistry and advanced pastry desserts. Three progressive levels building mastery in French pâtisserie.
Each diploma is made up of three 11-week levels. You can enrol in any level independently — perfect for experienced cooks or those wanting to start gradually.
Kitchen fundamentals, French cooking foundations, knife skills, stocks, sauces, and essential techniques.
Regional French cuisine, advanced techniques, flavour development, and presentation skills.
Restaurant-level creativity, menu design, advanced gastronomy, and professional kitchen management.
Pastry foundations: doughs, creams, meringues, tarts, and fundamental baking techniques.
Chocolate work, sugar artistry, advanced entremets, and French confectionery traditions.
Advanced showpiece creation, restaurant desserts, contemporary plating, and professional artistry.
Compact, hands-on courses for food enthusiasts and professionals looking to sharpen specific skills without a long-term commitment.
10 Saturdays of hands-on cooking — knife skills, stocks, classical techniques, and a final market basket challenge. Designed for enthusiasts with full-time schedules.
Boulangerie under Master Chef instruction — French bread shaping, fermentation, viennoiserie, baguettes, croissants, and international varieties.
From bean to chocolate: tempering, ganaches, pralines, truffles, hand-molded bonbons, and decorative techniques. Take home your creations.
All prices in US Dollars. Fees cover tuition only — accommodation, meals, and materials are separate.
| Programme | Duration | Fee (USD) |
|---|---|---|
| Diplomas | ||
| Grand Diplôme® Most popular | 33 weeks | $51,000 |
| Diplôme de Cuisine | 33 weeks | $28,500 |
| Diplôme de Pâtisserie | 33 weeks | $25,200 |
| Cuisine certificates | ||
| Basic Cuisine Certificate | 11 weeks | $11,200 |
| Intermediate Cuisine Certificate | 11 weeks | $10,000 |
| Superior Cuisine Certificate | 11 weeks | $10,750 |
| Pâtisserie certificates | ||
| Basic Pâtisserie Certificate | 11 weeks | $10,000 |
| Intermediate Pâtisserie Certificate | 11 weeks | $8,700 |
| Superior Pâtisserie Certificate | 11 weeks | $9,500 |
| Short courses | ||
| Weekend Cuisine Programme (Saturdays) | 10 weeks · 60 hrs | $4,250 |
| Intensive Bakery Programme | 10 weeks · Saturdays · Summer term | $4,250 |
| Chocolate & Confectionery Programme | 10 weeks · Saturdays · Summer term | $4,750 |
Tuition fees are subject to change — contact us for current pricing. Fees do not include accommodation, meals, uniforms, or materials. Payment is made directly to Özyeğin University.
Le Cordon Bleu Istanbul welcomes students from all backgrounds. No prior culinary experience required for Basic level. No English exam required.
We assist with every document in our service packages — from motivation letter to notarised translations.
Every journey starts with a free consultation. We offer two service packages depending on how much support you need.
Both packages are paid directly to CulinaryDiploma — separate from your university tuition. We recommend Package 2 for students coming from abroad.
Fill in the form and a consultant contacts you within 24 hours to discuss your goals and choose the right package.
Prefer to message directly?
WhatsApp +90 537 063 11 60