Le Cordon Bleu London created a suite of integrated programmes comprising Le Cordon Bleu Diplomas in Cuisine, Pâtisserie and Grand Diplôme® with the Diploma in Culinary Management.
They have been developed to meet the needs of the expanding culinary sector within the hospitality industry. The focus of each programme is to provide fundamental culinary techniques followed by advanced culinary skills, in conjunction with gastronomy and supervisory management studies.
With an emphasis on creativity and innovation, this highly interactive programme is uniquely designed to give students the specialised skill set required to achieve exceptional proficiency in their chosen culinary arts career.
Our integrated programmes can also be studied in 15 months where students would undertake a 3-month internship just after finishing their first diploma (Grand Diplôme®,Cuisine or Pâtisserie) and before starting the Diploma in Culinary Management.
