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The Grand Diplôme® with Internship Pathway consists of a double diploma: Diplôme de Cuisine and Diplôme de Pâtisserie, as well as a 3 month practical application at Le Cordon Bleu in the different production areas and a 6 month internship in one of our partner restaurants or hotels. The objective of this program is to provide students with an in-depth culinary training, followed by a solid professional experience in order to be prepared to enter the professional world.


Who is this programme for?

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 or becoming:


Key information


  • All applicants must be aged 18 years or older
  • The programmes are open to beginners, Experience or practical knowledge is not required
  • Applicants must possess a baccalaureate or equivalent
  • For the internship: Student must pass level A2 in French at the end of the professional application
  • 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
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method:
Demonstrations, practical classes & theory classes. Continuous assessment throughout the programme. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

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.


Program Details

  • Course Structure
    • This program consists of the Cuisine Diploma, the Pastry Diploma, and two practical experiences.
    • Students are trained in both Cuisine and Pastry to prepare the most prestigious diploma from Le Cordon Bleu Paris institute: the Grand Diplôme®.
    • This training programme is complemented by several experiences: 3 months of practical application within the institute’s various production centres, 5 hours a week at the Hôtel de la Marine during the superior certificate.
    • The last 6 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.
  • Key Information
    • Duration: 16 months
    • Tuition fees: €58,000 (include ingredients, uniforms, Sabatier knife set, learning materials)
  • Complete with Diploma in Culinary Management

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

  • Statistics

    The professional application success rate for this diploma has been a 100% in 2022 (average of 47 students in 2022)

Term Dates & Prices

Select a date
Jul 1, 2024 - Dec 31, 2025 ( Standard )
Sep 30, 2024 - Mar 31, 2026 ( Standard )
Jan 6, 2025 - Jun 30, 2026 ( Standard )
Mar 31, 2025 - Sep 30, 2026 ( Standard )
Jun 30, 2025 - Dec 31, 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
  • 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
  • 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: May 2024