Grand Diplôme^® with Internship Pathway

Paris

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.

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

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:

Chef entrepreneur
Cuisine Chef or Pastry Chef
Restaurant critic
Culinary journalist

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
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.

Languages: 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.

Chef instructor
Food stylist
Food photographer
Cake designer
Or launching their own business by opening a restaurant, a food truck...

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.

More details
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, Sabatier knife set, learning materials)

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

2024

Jul 1, 2024 - Dec 31, 2025 ( Standard )

58,000.00€

Sep 30, 2024 - Mar 31, 2026 ( Standard )

58,000.00€

2025

Jan 6, 2025 - Jun 30, 2026 ( Standard )

58,000.00€

Mar 31, 2025 - Sep 30, 2026 ( Standard )

58,000.00€

Jun 30, 2025 - Dec 31, 2026 ( Standard )

58,000.00€

Testimonials

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
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
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
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

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Last page update: Septembre 2023

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Grand Diplôme® with Internship Pathway

Program Details

Term Dates & Prices

Testimonials

Programme overview

For more information

Grand Diplôme^® with Internship Pathway