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Le Grand Diplôme - Cuisine and Pastry Qualification

Le Grand Diplôme - Cuisine and pastry trainning in Le Cordon Bleu Paris culinary school

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.

Upon successful completion of the three Certificate levels, students will be awarded a Diplôme de Cuisine, a Diplôme de Pâtisserie and Le Grand Diplôme.

The Grand Diplôme Program is as follows:

Le Grand Diplôme - Cuisine diploma and pastry diploma in France
Le Grand Diplôme - Cuisine diploma and certificates in Paris Le Grand Diplôme - Pastry diploma and certificates in Paris


A typical organization of the weekly schedule is as follows:

  • Cuisine Diploma: 3 demonstrations, 3 practical classes
  • Pastry Diploma: 2 demonstrations, 2 practical classes.

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.

View the next intake dates



Combine Wine and Management Program with Le Grand Diplôme Le Cordon Bleu 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...

Download the brochureHow to Apply

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Career Opportunities

After obtaining Le Grand Diplôme, according to the student's level, possible career opportunities include:
  • Cuisine Chef
  • Pastry Chef
  • Gastronomy Critic
  • Chef Instructor
  • Entrepreneur
  • Culinary journalist
  • Food stylist
  • Personal Chef

Penny Shack - Le Grand Diplôme 2007
Executive Pastry Chef at Penny's Pastries, Chicago Le Cordon Bleu Alumni Testimonial - Penny Shack
"My experience in Paris made me a better person and very well equipped me to start my own business. For Penny's Pastries, I take recipes I learned at Le Cordon Bleu and transform them into delectables that people with food allergies or health issues can enjoy as well. Le Cordon Bleu helped me to be creative and focus on my passion, baking, which I am now grateful to say I can share with others"