Grand Diplôme^® with Internship Pathway

PARIS

A complete training in Cuisine and Pastry with Intership Pathway

Le Cordon Bleu Paris offer you the unique opportunity to study both Cuisine and Pastry diplomas simultaneously, with a practical application and an internship of 6 months. The objective of this program is to provide students with in-depth culinary training, followed by solid professional experience.

This new program includes a practical application within the institute after obtaining the intermediate certificate, and two internships with our industrial partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) after obtaining the higher certificate.

Objectives

Develop professional working culinary gestures
Obtain French culinary techniques in a progressive and systematic manner
Gradually learn all the fundamental techniques of traditional French cuisine and pastry
Apply health, safety and hygiene regulations for professional kitchens
Learn classic dishes with an original and contemporary style
Discover regional French and European cuisines and their culinary specificities
Apply increasingly complex techniques
Acquire professional working and organizational methods
Discover new ingredients and flavours
Master the preparations of classic and contemporary pastry
Explore the complexity of contemporary desserts
Acquire professional techniques for working with sugar and chocolate

Who is this programme for?

Students who want to become proficient in both cuisine and pastry to be able to make menus from A to Z.
People who wish to learn techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.
Professional Chefs or entrepreneurs who want to master French culinary techniques.
People looking for a career change who want to learn cuisine and pastry in the best possible way.

Key information

Prerequisites

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.

Intakes: January, April, July and October

Teaching method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. 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.

Languages: The courses are taught in French and consecutively translated into English. Level A1 in English is required before starting the Grand Diplôme® with Internship Pathway. Level A2 is taught during the practical application and must be successfully completed to begin the internship (additional fees: €1,250 for level A2).

Funding: The Grand Diplôme^®with Internship Pathway is eligible for the CPF Training Personal Account.

Diploma awarded: The Grand Diplôme^® is awarded by the Le Cordon Bleu International Foundation. It is recognized worldwide by professionals in the gastronomy sector. The Titre de Cuisinier and Titre de Pâtissier are also certified RNCP (Répertoire National de la Certification Professionnelle) by the French State.

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 or a culinary journalist, entrepreneur, Chef instructor, food stylist, food photographer, cake designer or launching their own business by opening a restaurant, a food truck...

Program Details

French Language Course

Students who choose to take the Grand Diplôme® with Internship Pathway must have obtained level A1 in French before starting the programme.

Level A2 is taught during the practical application and must be successfully completed to begin the professional internship.

Price : 1 200 € per level
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.
Who Is this Programme For
The programme is designed for students who want to study both Cuisine and Pastry, as well as be able to apply their knowledge in a professional environment :
- Graduates with or without professional experience, looking for a complete training, to be operational quickly and have a complete knowledge of the profession
- Professionals in reconversion
Term Dates And Apply

Term Dates & Prices

Select a date

2022

Jan 5, 2022 - Jun 30, 2023 ( Standard )

€ 51,200.00

Apr 4, 2022 - Sep 30, 2023 ( Standard )

€ 51,200.00

Jul 4, 2022 - Dec 29, 2023 ( Standard )

€ 51,200.00

Oct 3, 2022 - Mar 29, 2024 ( Standard )

€ 51,200.00

2023

Jan 4, 2023 - Jun 29, 2024 ( Standard )

€ 51,200.00
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: 51 200 € (include ingredients, uniforms, Zwilling® knife set, learning materials)
Statistics
The success rate for this diploma has been a 100% in 2020.

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Grand Diplôme® with Internship Pathway

Program Details

Term Dates & Prices

Grand Diplôme^® with Internship Pathway