AccueilCuisine Diploma

Cuisine Diploma Program

The Cuisine Diploma Program at the école Lenôtre are designed for adults looking to train or to switch careers :

  • Hobbyists and enthusiasts looking to switch careers
  • Young professionals
  • Professionals who left the trade for a while


The objective

The training objectives are to impart to the learners the gestures and rules that accompany the professional practice of this profession. Daily analysis of customer needs and expectations, as well as innovations in products and techniques used in the pastry confectionery sector, are among the validated skills. To achieve this, learners will be able to:

  • Recipe development and professional cuisine-making
  • Preparing the culinary production
  • Management of the professional chef’s activity

Learners will be able to see all aspects of the profession; preparing, designing, producing, but also administratively managing and ensuring daily follow-up. All our training courses are entirely designed around practice and the repetition of gestures.

File submitted to France Compétences for a request for renewal of the RNCP certification.

Our strengths

  • 21 weeks of intensive training
  • Maximum of 12 participants per course
  • 100% success rate
  • From four to nine weeks internship in a Lenôtre establishment
  • Two weeks of training with awarded chefs
Content of training

Recipe development and professional cuisine-making :

  • Develop recipes based on nutritional balance criteria considering the fundamental principles of dietetics and the impact of cooking on health.
  • Create specific recipes (allergies, intolerances, diabetes, etc.) to meet health constraints or religious requirements.
  • Stay updated on culinary trends and world cuisines to enhance creativity by interpreting existing recipes and imagining new ones.
  • Assemble components of a menu or a menu card (appetizers, main courses, desserts) to offer coherent and varied culinary options that cater to a wide range of consumers.
  • Design unique dishes to showcase artistic signature and highlight culinary sensitivity.
  • Create an attractive menu or menu card based on presentation rules to make it understandable to customers.
  • Write technical sheets for each recipe, including ingredients, quantities, steps, techniques, and costs, to capitalize on knowledge and organize implementation.

Preparing the culinary production :

  • Maintain clean and operational work areas and equipment to ensure compliance with hygiene and safety regulations.
  • Determine the ideal production location and associated requirements based on the operation rules of hot and cold connections.
  • Estimate the needs (products, resources, equipment) required for a culinary project to organize orders in line with economic constraints (meal prices, etc.).
  • Develop and implement a production plan to ensure the proper scheduling of tasks for each participant.
  • Systematically verify the quality, quantity, and availability of ingredients to anticipate and manage contingencies.
  • Determine the work pace based on the required services in coordination with the brigade and the head chef to optimize production.
  • Prepare raw materials using cutting, peeling, lifting, larding, trussing, and carving techniques before transformation and cooking.
  • Determine the most relevant types and methods of cooking (temperature conditions and durations, equipment, context) to execute planned recipes.
  • Apply appropriate techniques and skills to create classic sauces, stocks, dishes, and desserts.
  • Prepare vegetable accompaniments and garnishes to complement the main dishes.
  • Create combinations of spices, herbs, and condiments to enhance aromas and flavors by leveraging contrasts between ingredients.
  • Plate dishes by playing with colors, shapes, volumes, and using appropriate containers and accessories (piping bags, molds, brushes, etc.) to showcase preparations.

Management of the professional chef’s activity :

  • Implement HACCP method and principles to prevent potential hazards related to food handling.
  • Ensure traceability and proper storage of products based on packaging, freezing, and labeling processes to comply with regulations.
  • Regularly assess personal food safety level to comply with hygiene regulations.
  • Optimize the purchase and storage of processed and unprocessed products to minimize costs.
  • Manage ingredient inventory (order preparation, product reception and inspection) to ensure supply needs considering storage capacity.
  • Maintain relationships with product suppliers to ensure a reliable supply and benefit from promotional offers.
  • Calculate costs for different culinary productions to determine selling prices.
  • Manage schedule and use activity management procedures and techniques for effective monitoring.
  • Maintain and track regulatory administrative documents to comply with sanitary control procedures.

How to finance your training?

Via the Skills Development Plan

•The Skills Development Plan identifies all of the training actions implemented by the employer for its employees.

•Do not hesitate to contact your human resources department

Via Individual Training Assistance (AIF)

•The AIF is an aid to the financing of your training that is intended for job seekers registered at Pôle emploi and people in accompaniment Professional Reclassification Contract (CRP) or Professional Transition Contract (CTP) or Professional Security Contract (CSP).

•Do not hesitate to consult your Pôle Emploi advisor, who will review the application in accordance with your Return to Work Project.

Aid from regional councils AIRE transition pro

•AIRE assistance is for Ile-de-France job seekers registered with Pôle emploi, who hold a certificate issued by Pôle emploi that is valid and less than 3 months old before the start of the training.

•Do not hesitate to specify your request to carry out, together, the steps on the regional platform

Registration procedures

The prerequisites to be eligible for this training

The access to the preparation of the Cuisine Diploma is open by right to any (e) holder of a diploma or title of level attesting to a level 3 with a strong motivation for the professions of the kitchen, catering.

Other possible levels after study of the file and professional project. This registration will be validated by an individual interview.


  • After an initial training course
  • Under an apprenticeship contract
  • After a course of continuous training
  • Under a professionalization contract
  • In free application
  • By Validation of Prior Learning (VPL)

Examples of opportunities and career opportunities around cooking:

Head Chef

Restaurant Business Manager

Sous Chef

Line Cook

Practical Information

Usual Course Schedule

Typical Class Schedule:

  • Monday to Thursday from 8am to 5:30pm
  • Friday from 8am to 3pm

Every day, a welcome coffee is offered 1/2 hour before the start of the course.

The above times may vary depending on the course theme and calendar.

It is recommended to consult the schedule available at the beginning of the training.

Accessibility for Disabilities

The training programs and courses offered by Lenôtre School are accessible to people with disabilities or health issues. We encourage you to mention it during your registration request. You will be contacted by the disability coordinator to discuss any necessary accommodations to ensure your stay with us goes smoothly. Upon your arrival, you will receive personalized support to facilitate your integration.
Our disability coordinator: Guillaume Galy – +33 1 86 93 04 00


Lenôtre School can provide you with a list of useful contacts to find a rented room, studio, or apartment


A three-part training course

Modular offer to follow 7 consecutive months of training or segmented by module. (See below).
Each competency block will include one week of review and examination (multiple choice and practical examination).

Recipe development and professional cuisine-making

«L’Essentiel»: 6 weeks to realize the basic recipes and techniques in the kitchen

Preparing the culinary production

«L’Incontournable»: 7 weeks to make elaborate recipes or techniques of French cuisine

Management of the professional chef’s activity

«La Maîtrise»: 8 weeks to develop an assortment of modern and high-end dishes


The Work placement

4 to 9 weeks work placement to discover the professional universe and apply practical skills acquired during the training

Dreaming of opening your own restaurant?

A comprehensive journey!

The Lenôtre school offers two mandatory courses to open your restaurant, in addition to the Cooking Diploma Training: The HACCP training, to learn good hygiene practices adapted to your future activities and training License to operate.




Registrations for the February 2025 intake are now open !


Accessible, modern, and welcoming premises

Since April 5, 2021, Lenôtre School is located in brand-new premises in Rungis (94), near Paris, just a stone’s throw away from one of the largest gourmet supplier markets. The school provides a pleasant living environment, easily accessible through various transportation options, and equipped with state-of-the-art equipment for optimal quality education.

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