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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.
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.
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.
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.
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.
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.
I really enjoyed the teaching method which combines demonstrations by Chefs, all of whom have had outstanding careers, with completely autonomous practical classes. A full immersion from the word go, combined with discovering products, techniques, fatigue, adrenaline and, of course, opportunities to meet interesting people from around the world. I realise that I now have real added value in the professional world.
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