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.
4 intakes each year: Winter, Spring, Summer or Autumn
Duration: 9 months | 3 terms Price: £34,633 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.
This is the most prestigious and comprehensive culinary diploma taught at Le Cordon Bleu London as it combines thorough training in cuisine and pâtisserie. This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.
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.
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.
The Grand Diplôme® is eligible for funding from a Professional & Career Development Loan. A Professional & Career Development Loan is a commercial bank loan that you can use to help pay for work-related learning.
The key points of a loan of this type are:
Commercial loan worth up to £10,000
No interest on the loan while you study
Repayments begin one month after you finish your studies
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
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
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
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.