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 Professional 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.
Internship: 4 à 6 months
General learning outcomes:
The internship module offers the student the opportunity of work experience in his or her field of training, in a professional work environment.
As an internship partner, the host institution remains in regular contact with Le Cordon Bleu Paris to follow the framework for assigning the tasks to be carried out and the professional responsibilities required. The trainee is accompanied during this internship period by a supervisor from the professional environment adhering to a training mission in a professional environment in partnership with the Le Cordon Bleu Paris Institute, in compliance with academic quality assurance requirements. This professional internship module is part of an internship agreement co-signed by the host company, the training institution and the trainee.
This internship module in a professional environment aims to:
Methods of evaluation of the internship:
The assessment focuses on the operational objectives of skills included in the framework of the operational activities expected for a professional certification. At the end of the internship period, Le Cordon Bleu Paris Internship Manager will assign the trainees a passing grade (admitted) or failure, which will be assigned on the basis of regular exchanges, interviews (mid-term and end-of-course) as well as the end-of-internship report. The final diploma will only be awarded after validation of a satisfactory passing grade in this internship module.
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.
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.
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.
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.
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.
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