The curriculum is composed of three Le Cordon Bleu diplomas and a work experience:
- During the first 9 months of the programme, you will study simultaneously our Diplôme de Cuisine and Diplôme de Pâtisserie in order to complete Le Cordon Bleu's most prestigious diploma: Grand Diplôme®. You will be first taught basic culinary and pastry skills before applying them to high-quality produce and specialist ingredients. Additionally, prior to your internship you will be supported by a number of workshops to assist you in finding the right position, including how to write your Curriculum Vitae, interview skills and preparing you to enter the workplace
- A three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context, work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance.
- Diploma in Culinary Management: upon successful completion of Grand Diplôme® and internship, students will start studying 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.