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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

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®.

    The last 6 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.

  • 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.

  • Key Information

    4 intakes per year: January, April, July, October
    Duration: 16 months
    Entry requirements: 18 years or older, High School Diploma or equivalent. No prior culinary experience is required
    Teaching Languages: The programme is taught in French and translated into English during demonstrations and theory classes. A1 level in French is required before starting the Grand Diplôme® with Professional Immersion Programme.
    Tuition fees: €54,000 (include ingredients, uniforms, Zwilling® knife set, learning materials)

    Additional fees: €1,250 for French level A1 or €2,500 for French levels A1 and A2

  • Statistics
    The success rate for this diploma has been a 100% in 2020.

Term Dates & Prices

Select a date
Apr 3, 2023 - Sep 30, 2024 ( Standard )
Jul 3, 2023 - Dec 31, 2024 ( Standard )
Oct 2, 2023 - Mar 31, 2025 ( Standard )

For more information