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Comprehensive training programme in cuisine and pastry

Le Cordon Bleu Paris has been training French and International students in the Culinary Arts for more than 120 years. Le Cordon Bleu aims to teach students all the culinary techniques to be able to develop their artistic creativity.

As such, these lessons provide the perfect opportunity to learn French cuisine and pastry techniques which can then be applied to different cuisines from around the world. The Grand Diplôme® is the most comprehensive training programme available at Le Cordon Bleu. The programme combines cuisine and pastry lessons.

4 intakes per year

This training programme is taught by cuisine and pastry Chefs who have been trained in education and teaching and who have worked around the globe. This dual training programme covers all the French gastronomy techniques necessary for working with a multitude of ingredients and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.

This is a profession based on passion; it must be learnt and then made your own.

Le Cordon Bleu Paris institute provides an excellent learning environment, thanks to its ultramodern equipment, its ever evolving teaching material and the pace of lessons, enabling students to reach this level in just 9 months.

NEW: Grand Diplôme® in Professional Immersion

The Grand Diplôme® in Professional Immersion is a 18 months programme focusing on the apprenticeship of culinary techniques, reinforced with practical experiences in the professional world.

At the end of the programme, and upon successful completion of practical application and the professional internship, you will be awarded Le Cordon Bleu Grand Diplôme® and the Professional Immersion Certificate.

Grand Diplôme Programme details

  • Grand Diplôme Programme structure

    Under the supervision of Chef Instructors, lessons are divided into two parts:

    • Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
    • Practical classes where they practise the techniques learnt during the demonstration at individual work stations

    The Grand Diplôme covers two disciplines: cuisine and pastry. Each discipline is made up of three levels:

    • Basic level
    • Intermediate level
    • Superior level

    The Grand Diplôme structure:

    For each level successfully completed, students are awarded a certificate to prove their skills. To obtain the Grand Diplôme®, students must successfully complete Superior level in each discipline. The Grand Diplôme structure

  • Who is the Grand Diplôme aimed at?
    The cuisine and pastry training programme is for all those who are passionate about the Culinary Arts whether beginners or with experience.
    This comprehensive programme is for those who want to become proficient in both cuisine and pastry to be able to make menus from A to Z.
    The school curriculum has been structured so that the students can learn techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.
    The programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.
  • 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, becoming a cuisine or pastry chef, taking on responsibilities and the role of cuisine chef or pastry chef.
    • Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, etc…
    • Launching their own business by becoming an entrepreneur and opening a restaurant, a food truck, a new dining concept, tea room, pastry or chocolate boutique…
    • Becoming a personal chef and offering a range of gastronomic meals to both individuals and companies for culinary events
    • Writing articles for specialized reviews and magazines by becoming a culinary journalist
    • Teaching apprentice chefs by becoming a Chef Instructor
    • Working on the aesthetics of dishes: food stylist, food photographer, cake designer
  • Intakes and apply

    Term Dates & Prices

    Select a date
    Apr 6, 2020 - Dec 18, 2020 ( Standard )
    € 47,400.00
    Jul 6, 2020 - Mar 26, 2021 ( Standard )
    € 47,400.00
    Oct 5, 2020 - Jun 25, 2021 ( Standard )
    € 47,400.00
  • 5 key steps for registration
    • Step 1: preparing the application form
    • Step 2: sending the application form
    • Step 3: examination of the application by the Admissions Jury
    • Step 4: payment of tuition fees
    • Step 5: finalizing registration
  • International environment
    During examinations, students can choose to write in English or French depending in which they feel most at ease. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand culinary vocabulary and to be awarded the diploma.
  • Language
    All demonstrations are in French and translated into English by an English speaking translator so that all students can follow the lessons with ease.
  • French lessons
  • Key Information

    Languages: French and English
    Duration: 9 months Price: 47 400 € (fees include: uniform and equipment)
    Hours per week: 36 hours
    Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.


  • 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

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