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At Le Cordon Bleu London, we offer you the unique opportunity to study both cuisine and pâtisserie diplomas simultaneously followed by a 3-month internship. This 12-month course aims at giving students a thorough culinary training followed by a professional working experience.
The curriculum is composed of two Le Cordon Bleu diplomas and a work experience.The first 9 months will be spent at the Institute, studying both cuisine and pâtisserie simultaneously in order to graduate with Le Cordon Bleu’s most prestigious diploma: Grand Diplôme®. Prior to beginning your internship you will be supported by a number of workshops to assist you in finding the right position, create your CV and prepare for interviews.
The last three months of the programme will be spent working with one of our highly regarding industry partners as part of an internship.
Duration: 12 months
Price: £52,962
Diploma fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours at school and no more than 48 hours per week during the internship
Entry requirements: 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® with Internship Pathway, 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.
Please note: applications requiring a Student Visa can close up to 10 weeks before the course start date.
The curriculum is composed of two Le Cordon Bleu diplomas and a work experience.The first 9 months will be spent at the Institute, studying both cuisine and pâtisserie simultaneously in order to graduate with Le Cordon Bleu’s most prestigious diploma: Grand Diplôme®. Prior to beginning your internship you will be supported by a number of workshops to assist you in finding the right position, create your CV and prepare for interviews.
The last three months of the programme will be spent working with one of our highly regarding industry partners as part of an internship.
The programme has been designed for students who want to study both cuisine and pâtisserie as well as be able to apply their knowledge into a professional environment.
Qualification title: Le Cordon Bleu Grand Diplôme® (Internship Pathway)
SCQF level: 8
SCQF Credits: 181
This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.
For more information about accreditation and student visa sponsorship, visit our Accreditation and Educational Oversight page.
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