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Comprehensive Culinary and Pastry Techniques Diploma


Our Grand Diplôme® is the most prestigious culinary qualification at Le Cordon Bleu, combining the study of our Diplôme de Cuisine and Diplôme de Pâtisserie. This accredited professional chef diploma is awarded after nine months of full-time study.

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme® is an influential qualification which allows you to fulfil your ambitions and pursue the most sought after culinary careers.

Le Cordon Bleu Grand Diplôme®: Your passport to the culinary world

Throughout the 9 month tuition, you are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, you will learn fundamental culinary techniques through a succession of  theoretical and practical training combining Chef demonstrations and practical sessions.

Our Grand Diplôme® may also be studied as an integrated diploma with Pâtisserie Innovation and Wellness, with culinary management, with an internship or a different combination of these packaged options.


4 intakes each year: Winter, Spring, Summer or Autumn


Key information


Duration: 9 months | 3 terms
Price: £45,295
Diploma fees include: ingredients, uniforms, knife kit, learning materials
Hours per week: approximately 32 to 39 hours
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®, 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 visa can close up to 12 weeks before the course start date.

Diploma details


  • hideko3
    Le Cordon Bleu school provided expert training preparing me to enter the international culinary market. Since graduating with a Grand Diplôme®, I have worked in a number of internationally acclaimed restaurants, including Gordon Ramsey's Royal Hospital Road restaurant and more recently I was Head Pastry Chef at The Fat Duck which was amazing. I am enjoying a fantastic culinary journey since graduating from Le Cordon Bleu!
    Alumna Hideko Kawa - Executive Pastry Chef & Consultant
  • waterside
    Le Cordon Bleu turn out some of the most exceptional students who are eager and enthusiastic to join the industry. The quality of the teaching chefs at Le Cordon Bleu guarantees that the graduates will be of the highest standards.
    The Waterside Inn - Alain Roux, Chef Patron - 3 Michelin-starred restaurant
  • adele2
    I decided to completely change my career to learn cooking techniques - from the best! Le Cordon Bleu's reputation for excellence made my choice easier. After visiting the school, I decided it was the perfect place to develop advanced culinary skills.
    Adele Hagan - Food Stylist
  • brad2
    The curriculum at Le Cordon Bleu has not only given me the day-to-day skills that help me in the kitchen, but the knowledge that allows me to teach younger cooks so that they can improve their own techniques.
    Brad Farmerie - Michelin-starred Chef

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