Grand Diplôme^® in Professional Immersion

Students who choose to take the Grand Diplôme® with Professional Immersion programme 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

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.

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

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)