Le Cordon Bleu Logo

Le Cordon Bleu's Grand Diplôme® with Culinary Management is a full-time course and one of the most comprehensive culinary qualifications in our school as it comprises three of our most respected and renowned diplomas: Diplôme de Cuisine, Diplôme de Pâtisserie  and Diploma in Culinary Management.

The Diplôme de Cuisine and the Diplôme de Pâtisserie are two complete and professional programmes, which prepare for careers in cuisine and pastry. Thanks to its ultra-modern equipment, its up-to-date educational support and its pace of studies, the Le Cordon Bleu Paris institute makes it possible to acquire a level of excellence in these professions in just 9 months.

They are followed by the Diploma in Culinary Management, which provides students with the managerial knowledge, as well as the skills required to create a business concept. Students will create their business, develop their concept, their menu for a restaurant or another type of food production business of their choice, and will have to know how to manage the administration of a kitchen.




Key information

Entry requirements:
  • All applicants must be aged 18 years or older
  • Applicants must possess a baccalaureate or equivalent

4 intakes per year: January, April, July, October

Teaching method: Demonstrations, practical classes & theory classes. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

Evaluation method: Continuous assessment throughout the program. Practical and written exams.

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.

Programme Details

Term Dates & Prices

Select a date
2024
Apr 2, 2024 - Mar 21, 2025 ( Standard )
62,000.00€
Jul 1, 2024 - Jun 20, 2025 ( Standard )
62,000.00€
Sep 30, 2024 - Sep 19, 2025 ( Standard )
62,000.00€
2025
Jan 6, 2025 - Dec 19, 2025 ( Standard )
62,000.00€

Testimonials

  • 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
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-weimar-Gomez
    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.
    Weimar Gomez, 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
  • 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

For more information

Last page update in August 2023.
TOP