4 intakes per year: January, April, July, October
Duration: 16 months
Entry requirements: 18 years or older, High School Diploma or equivalent. No prior culinary experience is required
Teaching Languages: The programme is taught in French and translated into English during demonstrations and theory classes. A1 level in French is required before starting the Grand Diplôme® with Professional Immersion Programme.
Tuition fees: €54,000 (include ingredients, uniforms, Sabatier knife set, learning materials)
Additional fees: €1,250 for French level A1 or €2,500 for French levels A1 and A2