Discover the excellence of Le Cordon Bleu’s Grand Diplôme® with Culinary Management, a not-to-be-missed culinary training programme that will elevate your culinary skills to unprecedented new heights. This prestigious programme brings together three of the institute’s most well respected and highly acclaimed culinary diplomas: the Diplôme de Cuisine, the Diplôme de Pâtisserie and the Diploma in Culinary Management. Get ready to master all the skills you need to shine bright on the culinary stage!
Key information
4 intakes per year: January, April, July, October
Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.
Diploma awarded: The Grand Diplôme®and the Diploma in Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.
Tuition fees: €69,500
Tuition fees include the application fee (€1,500), educational content, uniform, equipment including a Sabatier knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits, cocktail party).Le Cordon Bleu has designed the Grand Diplôme with Internship Pathway to give students the opportunity to work in a professional kitchen environment after their studies.
Le Cordon Bleu propose le Grand diplôme en Parcours Professionnel avec Management Culinaire qui forme les étudiants à la création d'une entreprise et leur donne la possibilité d'intégrer l'environnement d'une cuisine professionnelle et d'effectuer un stage en entreprise pour pratiquer les compétences acquises lors de la formation.
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.
Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.
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.
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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