Le Grand Diplôme®: Cuisine Diploma and Pastry & Confectionery Diploma
Le Grand Diplôme® is the core of the study plan of Le Cordon Bleu; it is the most complete program of French Classic Cuisine and Pastry techniques available today.
Le Grand Diplôme® combines Cuisine Diploma and Pastry & Confectionery Diploma, each consists of 3 Certificates (Bases, Intermediate and Superior), those that provide to you the necessary skills to apply French culinary techniques to almost any type of cuisine in the world and develop your own creativity and artistic expression.
The unique teaching methodology of Le Cordon Bleu combines demonstrations, followed by practical sessions. The demonstration classes are held in specially equipped rooms, allowing students to observe Chef techniques in detail. The practical classes are held in the kitchens of professional education, equipped with the highest standards.
The number of students per class is limited to 16 people, this in order to ensure personal attention and to satisfy the individual training needs. The school provides all the ingredients to be used, which are top quality.
Le Grand Diplôme® is awarded when the student has successfully completed the Cuisine and Pastry & Confectionery Diplomas. Students can register to both Diplomas at the same time. Even with previous professional experience, students must begin with the basic level before accessing the next level. .
All our classes are given in Spanish language.
We have 3 School Cycles in the year: January, April and August.