Le Grand Diplôme® is Le Cordon Bleu's most comprehensive program in French culinary education, combining instruction in both Cuisine and Pastry. No other culinary institution provides as many practical courses under a Chef's supervision.
Le Cordon Bleu is committed to providing students with an entire range of culinary techniques and to helping them to develop their own creativity and artistic expression. These courses provide an opportunity to master French Cuisine and Pastry techniques that can then be applied to other Cuisines of the world.
All courses are given in French and translated into English.5 intakes each year: January, March, June, September and November.
Le Grand Diplôme encompasses two disciplines: Cuisine and Pastry. Each discipline is made up of 3 different levels: Basic, Intermediate and Superior. A Certificate is obtained on successful completion of each level.
The Grand Diplôme Program is as follows:
A typical organization of the weekly schedule is as follows:
The course schedule changes every week. Demonstrations and practical classes are scheduled between Monday and Saturday at any of the following times: 8:30am, 12:30p.m, 3:30p.m and 6:30p.m. The schedule is posted for the full session at the beginning of the term.
The most deserving students have the possibility of putting their newly acquired skills into practice through an internship in renowned Parisian establishments. A good level of French is required for the internship.
The internship takes place once the diploma has been awarded. Only those students who have obtained the Grand Diplôme have the opportunity of applying for 2 internships of 2 months: One in Cuisine and the other in Pastry.
* Le Cordon Bleu does not guarantee an internship for all students.
The total cost for Le Grand Diplôme is €47 000.
|Culinary Arts & Wine
Are you planning a career in the restaurant industry? Do you want to open your own restaurant?
After Le Grand Diplôme, complete your training with the Wine and Management Program.
Contact us for further details...