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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.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants and other hospitality establishments which will ease the student’s access to the professional cuisine world with guarantees of success.

This unique course will offer students the possibility to enter the world of Italian pasta production, learning specific techniques for both dry and fresh pasta as well as how to deal with production for direct sales and catering service.

This two-year course is designed to equip students with the skills necessary for a career in culinary arts. The programme puts particular emphasis on food production skills as well as managerial aspects. The two industry placement semesters as well as the practical duties during the theory semesters make Alpine's graduates highly employable in the catering, food and beverage related industries.

The management of tourism businesses in all its forms (hotels and tourist accommodation, catering establishments, brokerage firms, consultancies) requires a professional to have a peculiar knowledge of their management. Therefore, a key factor to leverage the most skilled employment opportunities offered and demanded by the sector is the specialized training of management professionals in the tourism sector and quality with which they are provided. In this dual-degree program (private training – private degree), the School offers specialized training in Kitchen and Nutrition Management. This training is completed with a period of professional internships in many prestigious companies where the students will be able to apply all the theoretical knowledge they would have acquired before giving them a real working experience.

The Diploma in Culinary Management has been designed to provide you with the knowledge and skills to succeed in your culinary career, whether you aspire to own a food business or achieve in a managerial position within the restaurant industry.

Le Cordon Bleu’s Diploma in Pâtisserie Innovation and Wellness has been designed to expand on culinary education at Le Cordon Bleu schools internationally within the pâtisserie discipline. The diploma will provide culinary education to students and professionals wishing to build knowledge and skills in advanced pâtisserie with emphasis on recipe development, transformation and evolving classical recipes. There will be a focus on how to design and create recipes which appeal to the current demands in the food sector, particularly in the markets for nutrition focused, health, allergen-free products.

Students acquire important theoretical knowledge in accounting, pricing, marketing, business communications, human resources management and more, studying more specialized modules such as culinary arts technology, innovation and creativity in gastronomy and culinary arts, international F&B management, special events management as well. In the course of their studies, students undertake practical internships of up to 12 months. Thanks to the extensive and sophisticated network of active international partners of VUM, students get the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-classed restaurants and to work in “Michelin” starred ones. Thus, they get a real opportunity to create contacts, gain skills and experience in a real environment and lay the foundations for their future successful realization.

The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40521 Certificate IV in Kitchen Management) comes in after students have completed SIT30821 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from a 6-month Work Integrated Learning Placement.

The Le Cordon Bleu Certificat de Chef de Partie in Pâtisserie (SIT40721 Certificate IV in Patisserie) comes in after students have completed SIT31021 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.

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 Basic Cuisine programme (Basic Certificate) 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. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.

The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.