Le Grand Diplôme® is the most comprehensive program available at Le Cordon Bleu Paris: it includes both the Diplôme de Cuisine and the Diplôme de Pâtisserie.
This double diploma, whose programs are regularly updated with the latest trends, is supervised by cuisine and pastry Chefs trained in teaching and pedagogy who have worked around the globe. It covers all the French gastronomy techniques necessary for working with a multitude of ingredients and how to adapt them to world cuisines.
Thanks to its modern facilities, its evolving teaching materials and its teaching paces, Le Cordon Bleu Paris allows students to acquire a level of excellence in these professions in only 9 months.
Le Cordon Bleu Paris has obtained the Qualiopi certification for the following action category: training actions.
Develop professional working culinary gestures
Obtain French culinary techniques in a progressive and systematic manner
Gradually learn all the fundamental techniques of traditional French cuisine and pastry
Apply health, safety and hygiene regulations for professional kitchens
Learn classic dishes with an original and contemporary style
Discover regional French and European cuisines and their culinary specificities
Apply increasingly complex techniques
Acquire professional working and organizational methods
Discover new ingredients and flavours
Master the preparations of classic and contemporary pastry
Explore the complexity of contemporary desserts
Acquire professional techniques for working with sugar and chocolate
Who is this programme for?
Students who want to become proficient in both cuisine and pastry to be able to make menus from A to Z
People who wish to learn techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced
Professional Chefs or entrepreneurs who want to master French culinary techniques
People looking for a career change who want to learn cuisine and pastry in the best possible way
Career Opportunities Depending on their level, a number of career opportunities exist for Grand Diplôme® graduates including working in restaurant and hotel kitchens alongside prestigious cuisine or pastry chefs or becoming:
The programmes are open to beginners, Experience or practical knowledge is not required
Applicants must possess a baccalaureate or equivalent
Intakes: January, April, July and October For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: email@example.com. Teaching method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams. In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface.The student will also benefit from theoretical course materials and videos of additional technical expertises.
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.
These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).
Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
Robbie Ripalda, Grand Diplôme 2010
Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
Gaston Acurio, Grand Diplôme Alumnus
Having finished my studies and received my diploma from a gastronomy school in Rio de Janeiro, I came to Paris in order to specialize and to learn Le Cordon Bleu techniques. This is how my passion for pastry and all the techniques involved began. In addition, pastry requires attention to detail which I really enjoy. My studies at Le Cordon Bleu Paris Institute made me realise what I wanted to do for the rest of my life.
The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching.
Patricia Lombardi, Grand Diplôme 2009
I always knew that cuisine would take me to France. Cooking, it's in my family for generations, not as chefs, or restaurant owners, but on the every day bases. Le Cordon Bleu experience and diploma opened opportunities for me here, but mostly because I perused and worked for it. I work every day to deliver excellence in what I do and to make my time in Paris truly worth it. I study daily, and try to keep on track of the news of the pastry world.
Mariana Correa da Cunha, Grand Diplôme 2013
Learning all the cooking and pastry techniques is an incredible memory. I wanted to travel abroad and to experience professional training, and Le Cordon Bleu Paris gave me the opportunity to do so. After Le Cordon Bleu, I did an internship at Bernard Loiseau, and I then travelled to Australia in search of new flavours. Now I´m a chef at Feelviana, the first sports hotel in Portugal.