Taught in English at our iconic Paris Campus, this international diploma program comprises 85% hands-on culinary arts training in groups capped to 10 students for maximum learning potential and team cohesion.
| Duration | 7 Weeks |
| Instruction Language | English |
| Campus | Paris Campus |
| Next Intake Date | 27 Feb 2026 |
This intensive, 7-week program develops an in-depth knowledge of Michelin-star gastronomy and luxury hotel & resort cuisine. It is designed for culinary arts professionals wishing to increase their skills and knowledge in order to advance their career or entrepreneurial project.
In 2025, this program welcomed 7 students. The overall satisfaction rate was 100%, and the overall success rate was 100%.
Learn with the best
We have been voted World’s Best Culinary Training Institution for the past three years.
12 Cooking hours per week
Build your skillset through practical learning hours
100% of practical training in kitchen labs, not auditoriums
Sharpen your technique by doing, not watching.
We ensure you’re well equipped
Professional uniforms and knife kits are provided.
Study in France, the home of gastronomy
Experience culinary education in France — internationally recognized as the birthplace of haute cuisine and gastronomic excellence.
Future-proof your knowledge
Through this program, you will gain insight into new culinary trends.
With this program you sharpen your expertise through doing, working with your own ingredients and your own utensils.
Professional grade kitchens
Our kitchen labs are equipped with the best available technologies.
Small group training
With strictly capped class sizes our chef trainers can support and guide you every step of the way.
Develop crucial career skills
Develop professional level culinary expertise as well as F&B operations
Your Expert Diploma program incorporates these features designed to boost your knowledge and network.
Theoretical module – Sustainability Practices in Operations
This theoretical component will help you consolidate and conceptualize the knowledge you’ve gained through the practical modules.
Theoretical module – F&B Management and Purchasing
This theoretical component will help you consolidate and conceptualize the knowledge you’ve gained through the practical modules.
With us, you’ll develop your skills in kitchen labs that are perfectly set up for hands-on, small group practical training. You’ll have the environment and tools to practice at a professional level from day one.
