Grand Diplôme®

Basic Cuisine will introduce students to the fundamental cooking techniques and kitchen organization skills. During Intermediate Cuisine, students will reinforce these techniques as they apply them to French regional cuisine with an emphasis on an innovative bistronomie approach. Upon reaching Superior Cuisine, students will learn more advanced techniques and work with high end ingredients whilst also expressing their creativity. Finally students will plan a culinary event to showcase all of the skills, knowledge and techniques gained during the programme.

Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

Combining classical training in both Cuisine and Pastry, students are first taught basic culinary skills before applying this knowledge to high quality produce and specialist ingredients. This highly prestigious diploma is awarded after successful completion of both the Cuisine Diploma and the Pastry Diploma studied over a period starting from 9 months.

Prerequisite: None

Grand Diplôme