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              Le Cordon Bleu Grand Diplôme®: Your passport to the culinary world.

              Our Grand Diplôme® is the most prestigious culinary qualification at 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 study.

              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 culinary careers.

              Throughout the 9 month tuition, you are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, you will learn fundamental culinary techniques through a succession of  theoretical and practical training combining Chef demonstrations and practical sessions.

              Please note: Our Grand Diplôme may also be studied as an integrated diploma with culinary management. For more information about the programme, please visit our Grand Diplôme®with Culinary Management page.


              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration: 9 months | 3 terms
              Price: £32,950
              Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
              Hours per week: approximately 32 to 39 hours
              Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

              Please note that in order to successfully complete our Grand Diplôme®, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

              Diploma details

              • Course Structure


                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.

                Your schedule will be given on a term to term basis.


              • Who is the programme for?

                This comprehensive culinary course is recommended for students with strong ambition who want solid knowledge in pastry and cuisine.

                This programme is suitable if:

                • You wish to enter a career working in a professional kitchen (Michelin starred restaurant or five star hotel)
                • You are a professional chef or entrepreneur and wish to learn classic French cooking techniques to then open your own business
                • You love cooking and always wanted to learn ‘the right way’ to do things in the kitchen

                We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

              • What qualification will I gain?

                This is the most prestigious and comprehensive culinary diploma taught at Le Cordon Bleu London as it combines thorough training in cuisine and pâtisserie. This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Add Culinary Management

                If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Grand Diplôme® with Culinary Management". Click on the button below to be redirected to the programme page.

              • Term dates and Apply

                Term Dates & Prices

                Select a date
                Jan 6, 2017 - Sep 15, 2017 (Standard)
                £ 32,950.00
                Mar 31, 2017 - Dec 15, 2017 (Standard)
                £ 32,950.00
                Jun 30, 2017 - Mar 23, 2018 (Standard)
                £ 32,950.00
                Sep 29, 2017 - Jun 22, 2018 (Standard)
                £ 32,950.00
                Jan 5, 2018 - Sep 14, 2018 (Standard)
                £ 32,950.00
                Apr 6, 2018 - Dec 14, 2018 (Standard)
                £ 32,950.00


              • hideko3
                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 and more recently I was Head Pastry Chef at The Fat Duck which was amazing. I am enjoying a fantastic culinary journey since graduating from Le Cordon Bleu!
                Alumna Hideko Kawa - Executive Pastry Chef & Consultant
              • waterside
                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.
                The Waterside Inn - Alain Roux, Chef Patron - 3 Michelin-starred restaurant
              • adele2
                I decided to completely change my career to learn cooking techniques - from the best! Le Cordon Bleu's reputation for excellence made my choice easier. After visiting the school, I decided it was the perfect place to develop advanced culinary skills.
                Adele Hagan - Food Stylist
              • brad2
                The curriculum at Le Cordon Bleu has not only given me the day-to-day skills that help me in the kitchen, but the knowledge that allows me to teach younger cooks so that they can improve their own techniques.
                Brad Farmerie - Michelin-starred Chef

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