The Grand Diplôme® with Internship Pathway consists of two diplomas: the Diplôme de Cuisine and the Diplôme de Pâtisserie, as well as a 3-month Practical Application period at Le Cordon Bleu Paris working in the various different kitchens, and a 6-month internship at one of our partner restaurants or hotels. The programme aims to provide students with comprehensive culinary training, followed by solid work experience to prepare them to work in a professional kitchen.
This programme consists of 5 incremental stages: the Basic Certificate, the Intermediate Certificate, a 3-month Practical Application period, the Superior Certificate, which includes a professional application period at Le Cordon Bleu Paris Hôtel de la Marine, and finally a professional internship.
Prerequisites
Intakes: January, April, July and October
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.
When studying for the Grand Diplôme®, different teaching and assessment methods are used for the Diplôme de Cuisine and the Diplôme de Pâtisserie.
The professional application success rate for this diploma has been a 100% in 2022 (average of 47 students in 2022)
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.
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