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London »  Grand Diplôme®
 
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Grand Diplôme®

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme® is an influential qualification which allows you to fulfil your ambitions and pursue the most sought after careers. You are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.

Our Grand Diplôme® is the most prestigious culinary qualification from Le Cordon Bleu, combining the study of our Diplôme de Cuisine and Diplôme de Pâtisserie. This accredited diploma is awarded after nine months of full-time tuition.

 

Le Cordon Bleu Grand Diplôme® is your passport to the culinary world.

 

Curriculum structure

Le Grand Diplôme - Cuisine and Patisserie qualification - London
Le Grand Diplôme - Le Cordon Bleu London

*Please refer to our accreditation page.

 

Your typical weekly schedule

 

As a guide, a typical weekly class schedule is composed of the following sessions:

  • Cuisine courses:
    • 3 demonstrations, 3 practical classes – 18 hours
  • Pâtisserie courses:
    • 2 demonstrations, 2 practical classes, 1 technical lecture – 15 hours

Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm.

The schedule is posted for the full session at the beginning of the term.

 

 

Le Cordon Bleu turn out some of the most exceptional students who are eager and enthusiastic to join the industry. The quality of the teaching chefs at Le Cordon Bleu guarantees that the graduates will be of the highest standards.

Alain Roux
Michelin starred chef and chef-patron of The Waterside Inn

Read more testimonials from the Industry

 

 

Apply Grand Diplome contact download brochure book a tour

 

 

 

Diplôme de Cuisine


Le Cordon Bleu Diplôme de Cuisine offers students the most rigorous and comprehensive programme in classic French culinary techniques available today.

The diploma is awarded to all students after they completed three certificates: Basic, Intermediate and Superior.

Our Cuisine programme has been designed for you to master the technical skills and gain the confidence and knowledge to apply what you will learn to any style of cuisine.

For more information, please visit our Diplôme de Cuisine webpage.

 

Diplôme de Pâtisserie


Le Cordon Bleu Diplôme de Pâtisserie offers students the most rigorous and comprehensive programme in classic French culinary techniques available today.

The diploma is awarded to all students after they completed three certificates: Basic, Intermediate and Superior.

Our pastry diploma has been designed for you to master French pastry and baking techniques found in the finest pastry shops worldwide.

For more information, please visit our Diplôme de Pâtisserie webpage.

 

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KEY INFORMATION
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Duration:
9 months | 3 terms

Price: £29,754

Diploma fees include: Ingredients, uniforms, Wüsthof knife set, books (x2)

Hours per week:
Approx. 32 to 39 hours

Intake:

  • January
  • April
  • June
  • September

Entry Requirements:
High school diploma or equivalent. No prior culinary experience is required.

 

 

Le Cordon Bleu London Alumna: Hideko Kawa

 

Hideko Kawa

Executive Pastry Chef & Consultant
Grand Diplôme ®, 1996


Hideko Kawa I’m from Japan. I was always interested in cooking from an early age and I wanted to develop this with formal training. I knew that Le Cordon Bleu was the best culinary arts school in the world so it was here that I chose to study.
London has a dynamic culinary scene, with influences from around the world. That’s why I chose the London school - great city, great school, a great combination!
The part of the course I enjoyed most was the Superior Pâtisserie level. I remember creating an amazing chocolate centrepiece with an Alice in Wonderland theme! Overall, the programme was excellent and the staff and instructors were professional.
Le Cordon Bleu school provided expert training preparing me to enter the international culinary market. Since graduating with a Grand Diplôme ®, I have worked in a number of internationally acclaimed restaurants, including Gordon Ramsey's Royal Hospital Road restaurant where I worked for 6 years and more recently I was Head Pastry Chef (for four years) at The Fat Duck which was amazing.
I am enjoying a fantastic culinary journey since graduating from Le Cordon Bleu!

Read more.

 

 

   
 
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