Le Cordon Bleu Grand Diplôme® is our most influential qualification which simultaneously combines classical training in both Cuisine and Pâtisserie, giving you the confidence and knowledge to achieve your culinary dreams!
This qualification is internationally respected across the culinary and hospitality industry as a mark of excellence. This accredited diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie over a period of 9 months.
Throughout the 9 month, our Le Cordon Bleu master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. After the demonstration, that lasts approximately 3 hours, students can taste what has been cooked, which allows them to learn to identify the different textures and flavours.
You are then tasked with replicating what you have been shown applying your skills to high-quality produce and specialist ingredients, in one of our state of the art practical kitchens.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 9 months | 3 terms
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 32 to 39 hoursPlease 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.