Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu's Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie. Students are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.
This Diploma is awarded after the successful completion of both the Diplôme de Cuisine
and the Diplôme de Pâtisserie
The Grand Diplôme® is our most influential qualification, which
simultaneously combines classical training in both cuisine and pâtisserie.
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 yearly: January, April, July and October