Grand Diplôme^® with Culinary Management

Le Cordon Bleu's Grand Diplôme^® with Culinary Management is a full-time course and one of the most comprehensive culinary qualifications in our school as it comprises three of our most respected and renowned diplomas: Diplôme de Cuisine, Diplôme de Pâtisserie and Diploma in Culinary Management.

The Diplôme de Cuisine and the Diplôme de Pâtisserie are two complete and professional programmes, which prepare for careers in cuisine and pastry. Thanks to its ultra-modern equipment, its up-to-date educational support and its pace of studies, the Le Cordon Bleu Paris institute makes it possible to acquire a level of excellence in these professions in just 9 months.

They are followed by the Diploma in Culinary Management, which provides students with the managerial knowledge, as well as the skills required to create a business concept. Students will create their business, develop their concept, their menu for a restaurant or another type of food production business of their choice, and will have to know how to manage the administration of a kitchen.

Key information

Entry requirements:

All applicants must be aged 18 years or older
Applicants must possess a baccalaureate or equivalent

4 intakes per year: January, April, July, October

Teaching method: Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

Evaluation method: Continuous assessment throughout the program. Practical and written exams.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Diploma awarded: The Grand Diplôme^®and the Diploma in Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.

Programme Details

Programme Content
The curriculum is composed of three Le Cordon Bleu diplomas:
- During the first 9 months of the programme, students study simultaneously our Diplôme de Cuisine and Diplôme de Pâtisserie in order to complete Le Cordon Bleu's most prestigious diploma: Grand Diplôme®. They are taught culinary and pastry skills before applying them to high-quality produce and specialist ingredients
- Diploma in Culinary Management: upon successful completion of both the Diplôme de Pâtisserie and the Diplôme de Cuisine, students study this diploma over a period of 3 months. The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing
To complete the full diploma you will need to succesfully complete the three diplomas over a period of 12 months.
Apply for the Diploma with Internship Pathway

Le Cordon Bleu has designed the Grand Diplôme with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.

More details
Complete with Diploma with Internship pathway and culinary management

Le Cordon Bleu propose le Grand diplôme en Parcours Professionnel avec Management Culinaire qui forme les étudiants à la création d'une entreprise et leur donne la possibilité d'intégrer l'environnement d'une cuisine professionnelle et d'effectuer un stage en entreprise pour pratiquer les compétences acquises lors de la formation.

Plus d'informations
Duration and Tuition Fees

Duration: 12 months

Tuition fees : €62,000
Tuition fees include the application fee (€1,500), educational content, uniform, equipment including a Sabatier knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits, cocktail party).

Term Dates & Prices

Select a date

2024

Jul 1, 2024 - Jun 20, 2025 ( Standard )

62,000.00€

Sep 30, 2024 - Sep 19, 2025 ( Standard )

62,000.00€

2025

Jan 6, 2025 - Dec 19, 2025 ( Standard )

62,000.00€

Mar 31, 2025 - Mar 27, 2026 ( Standard )

62,000.00€

Jun 30, 2025 - Jun 26, 2026 ( Standard )

62,000.00€

Sep 29, 2025 - Sep 25, 2026 ( Standard )

62,000.00€

2026

Jan 5, 2026 - Dec 18, 2026 ( Standard )

62,000.00€

Testimonials

Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.

Gaston Acurio, Grand Diplôme Alumnus
Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.

Weimar Gomez, Grand Diplôme Alumnus
Having finished my studies and received my diploma from a gastronomy school in Rio de Janeiro, I came to Paris in order to specialize and to learn Le Cordon Bleu techniques. This is how my passion for pastry and all the techniques involved began. In addition, pastry requires attention to detail which I really enjoy. My studies at Le Cordon Bleu Paris Institute made me realise what I wanted to do for the rest of my life. The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching.

Patricia Lombardi, Grand Diplôme 2009
I always knew that cuisine would take me to France. Cooking, it's in my family for generations, not as chefs, or restaurant owners, but on the every day bases. Le Cordon Bleu experience and diploma opened opportunities for me here, but mostly because I perused and worked for it. I work every day to deliver excellence in what I do and to make my time in Paris truly worth it. I study daily, and try to keep on track of the news of the pastry world.

Mariana Correa da Cunha, Grand Diplôme 2013
I really enjoyed the teaching method which combines demonstrations by Chefs, all of whom have had outstanding careers, with completely autonomous practical classes. A full immersion from the word go, combined with discovering products, techniques, fatigue, adrenaline and, of course, opportunities to meet interesting people from around the world. I realise that I now have real added value in the professional world.

Cédric Martin, Grand Diplôme 2021