1. To continue the training of the beginner student or person who has achieved the equivalent level of skill in diamond cutting, to the intermediate level in the craft.
2. To teach the student the theory and process involved in cutting a whole rough diamond, to apply the theory at the cutters' bench and acquire the necessary skills.
3. To teach the student the rounding (bruting) process of a diamond in obtaining maximum weight.
4. To bring the student to a performance level where he/she will be able to cut a round brilliant from any diamond and to acquire the requisite skills necessary as a qualified diamond appraiser.

Knowledge, process and skills to be acquired:

1. How to cut and identify the grain in a cleaved and whole diamond.
2. How and where to open a window in a whole diamond.
3. The most advantageous way to cut a whole diamond (2 and 3 point grain) and the use of the leveridge gauge to determine this.
4. How to prepare diamonds for bruting (rounding the outer circumference of a diamond).
5. How to round the diamond by bruting on the girdling machine and to obtain maximum spread through this process.
6. How to facet any girdle symmetrically and cut girdle facets with equal progressive spacing.
7. How to recut Old-miners and Old-European cuts to modern proportions.
8. How to preliminary cut and facet any round brilliant.
9. How to identify imperfections, where they lie, and the feasibility of their removal.
10. How to determine and when an imperfection should be left in a diamond without affecting its value.
11. How to tilt table to improve spread giving greater weight retention to the finished diamond.
12. How to achieve the most advantageous proportions and critical angles through the modern techniques of proportion analysis.
13. How to affect the color of diamonds in the rounding and cutting process.
14. How to cut irregular and knotted diamonds.
15. How to improvise in setting and holding procedures.
16. The use of press pots to increase the speed of cutting any round diamond given.
17. Explanation, modification and use of calibrated tangs.
18. Training in the most recent techniques of identifying diamonds and their substitutes.
19. The exacting process of color grading with comparison diamonds and the different color grading systems.
20. Color- its effect on value, causes and artificial alteration.
21. How to appraise and grade a diamond taking into consideration internal and external factors, utilizing the latest in video technology.
22. Diamond merchandising and marketing.
23. The use of the binocular microscope, proportion scope, leveridge gauge, ultra violet lamp and color grader.

Each student will be assigned specific tasks for completion without supervision or assistance and a final passing evaluation grade will be given.

1. The student must demonstrate that he/she is able to cut a well-made brilliant from a whole rough diamond to the finished product.
2. The student must demonstrate that he/she is able to make major repairs to a broken diamond with satisfactory results.
3. The student must demonstrate the ability to recut Old-mine and Old-European cut diamonds, to modern proportions.
4. The student must demonstrate the ability to determine orientation and planning of a diamond to obtain maximum weight and value.
5. The student must demonstrate the ability to grade and appraise a finished round brilliant.

A certificate will be awarded to those students who successfully complete the prescribed program and examination.

Advanced Diamond Cutting Program

Application for enrollment

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