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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 registered to the Grand Diplôme® to acquire a level of excellence in these fields in only 9 months.

Le Cordon Bleu Paris has obtained the Qualiopi certification for the following action category: training actions.

Qualiopi Certification

General objectives and intentions of the programme:

This training is aimed at people who seek to:

Career Opportunities
Students receiving Le Grand Diplôme® at the end of their course see many doors opening, they can collaborate in work in the kitchen with great pastry or cuisine Chefs or act in particular as:

Key information


  • All applicants must be aged 18 years or older
  • Applicants must possess a baccalaureate or equivalent
  • The programmes are open to beginners, Experience or practical knowledge is not required
  • Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

Intakes: January, April, July and October

Teaching method:
Demonstrations, practical classes & theory classes, practical workshops

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.

Grand Diplôme Programme details

  • Grand Diplôme Programme structure

    The Grand Diplôme® cuisine and pastry classes are supervised by Chef Instructors. They are divided into two parts:

    • Culinary demonstrations - Students become familiar with gastronomic and culinary techniques taught by Chefs as a whole class
    • Practice lessons - Students practice techniques learned during whole-class lessons on individual work plans
    • Chef in the spotlight: visit by a Chef from a prestigious establishment

    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 Grand Diplôme structure

    The Grand Diplôme structure


  • Grand Diplôme® with Culinary Management

    Students interested in starting a culinary business after their Diploma can complete their training by joining the Grand Diplôme with Culinary Management.

  • Grand Diplôme® with Internship Pathway

    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.

  • Grand Diplôme® with Internship Pathway and Culinary Management

    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.

  • Duration and Tuition Fees

    Duration: 9 months

    Tuition fees: €55,000

    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).

Term Dates & Prices

Select a date
Sep 30, 2024 - Jun 20, 2025 ( Standard )
Jan 6, 2025 - Sep 19, 2025 ( Standard )
Mar 31, 2025 - Dec 19, 2025 ( Standard )
Jun 30, 2025 - Mar 27, 2026 ( Standard )
Sep 29, 2025 - Jun 26, 2026 ( Standard )
Jan 5, 2026 - Sep 25, 2026 ( Standard )
Apr 6, 2026 - Dec 18, 2026 ( Standard )


  • Robbie Riplada testimonial
    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
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
    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
  • Patricia lombardi testimonial
    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
  • Alumni-Vignette-250x250-MarianaCdC2
    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
  • Alumni-Vignette-250x250-HugoS
    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.
    Hugo Simões, Grand Diplôme 2010
  • cedric-martin2
    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.
    Cédric Martin, Grand Diplôme 2021

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Last page update in May 2024