Prerequisites
Intakes: January, April, July and October
Teaching method: Demonstrations, practical classes & theory classes, practical workshops
Languages: The courses are taught in French and consecutively translated into English.
Diploma awarded: The Grand Diplôme®, institution diploma, is delivered by the Le Cordon Bleu International Foundation, conditioned on the success of each level in cuisine and pastry.
Duration: 9 months
Tuition fees: €60,000
These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit, uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
The Grand Diplôme® cuisine and pastry classes are supervised by Chef Instructors. They are divided into two parts:
The Grand Diplôme covers two disciplines: Cuisine and Pastry. Each discipline is made up of 3 levels, the Basic level, the Intermediate level and the Superior level.
The teaching and assessment methods associated with the Grand Diplôme® vary depending on the specific diplomas, namely the Diplôme de Cuisine and the Diplôme de Pâtisserie.
Students interested in starting a culinary business after their Diploma can complete their training by joining the Grand Diplôme with Culinary Management.
Le Cordon Bleu has designed the Grand Diplôme with Internship Pathway which gives students the opportunity to integrate the environment of a professional kitchen and to carry out an internship in a company, in cuisine and/or pastry making. This professionalizing formula makes it possible to maximize the chances of finding a job at the end of the training in the catering sector.
Le Cordon Bleu has designed the Grand Diplôme with Internship Pathway and Culinary Management which trains students in the creation of a business and gives them the opportunity to integrate the environment of a professional kitchen and to carry out an internship in a company to practice the skills acquired during the training.
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