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 culinary management or with an internship.
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 hours
Entry requirements: high school diploma or equivalent, 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.