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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
Apply before 7th January to get a reward worth over £500 - find out more here
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

  • Course Structure


    As a guide, a typical weekly class schedule is composed of the following sessions:

    • Cuisine courses:
      • 3 demonstrations, 3 practical classes – 18 hours
    • Pâtisserie courses:
      • 2 demonstrations, 2 practical classes, 1 technical lecture – 15 hours

    Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm.

    Your schedule will be given on a term to term basis.


  • Who is the programme for?

    This comprehensive culinary course is recommended for students with strong ambition who want solid knowledge in pastry and cuisine.

    This programme is suitable if:

    • You wish to enter a career working in a professional kitchen (Michelin starred restaurant or five star hotel)
    • You are a professional chef or entrepreneur and wish to learn classic French cooking techniques to then open your own business
    • You love cooking and always wanted to learn ‘the right way’ to do things in the kitchen

    We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required.

  • What qualification will I gain?

    This is the most prestigious and comprehensive culinary diploma taught at Le Cordon Bleu London as it combines thorough training in cuisine and pâtisserie.

    Qualification title: Le Cordon Bleu Grand Diplôme®

    SCQF level: 8

    SCQF Credits: 136

    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.

  • Add Internship

    Le Cordon Bleu London has developed an internship programme to give you the opportunity to undertake an experience of working in a professional kitchen. Our internship offers a structured industry placement which will help you gain a practical understanding of business and a variety of alternative aspects of kitchen operations. You will be connected with high-end establishments from hotels, restaurants to food businesses.

  • Add Culinary Management

    If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Grand Diplôme® with Culinary Management". Click on the button below to be redirected to the programme page.

  • Add Pâtisserie Innovation and Wellness

    If you would like to study Pâtisserie Innovation and Wellness after your diploma, why not consider registering today for our integrated diploma: "Grand Diplôme® with Pâtisserie Innovation and Wellness" or the fully integrated "Grand Diplôme® with Pâtisserie Innovation and Wellness, Culinary Management and Internship". Click on the button below to be redirected to the programme page.

  • Add a combination of courses
  • Finance

    At Le Cordon Bleu London we offer scholarship opportunities to help students with the costs of studying at our school. If studying culinary arts, wine or management has always been a dream, our yearly Julia Child Scholarship could be just the way to achieve it. Please note that we can currently only accept applications from UK residents for this scholarship.

    Unfortunately, now that the Government's Professional & Career Development Loan scheme has been discontinued, there are currently no loans of this type available to help finance studies at the institute.

  • Term dates and Apply

    Term Dates & Prices

    Select a date
    Jan 5, 2024 - Sep 13, 2024 ( Standard )
    Mar 28, 2024 - Dec 13, 2024 ( Standard )
    Jun 28, 2024 - Mar 21, 2025 ( Standard )
    Sep 27, 2024 - Jun 20, 2025 ( Standard )
    Jan 6, 2025 - Sep 12, 2025 ( Standard )
    Mar 28, 2025 - Dec 12, 2025 ( Standard )
    Jun 27, 2025 - Mar 27, 2026 ( Standard )
    Sep 26, 2025 - Jun 26, 2026 ( Standard )


  • 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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