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Le Cordon Bleu's Grand Diplôme® with Internship Pathway and Culinary Management is a full-time course and one of the most comprehensive culinary qualifications in our school as it comprises three of our most respected and renowned diplomas: Diplôme de Cuisine, Diplôme de Pâtisserie  and Diploma in Culinary Management.

The programme 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.

Key information


  • 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. Students will have access to an online educational interface, where 8 videos per certificate and 20 hours of digital pedagogy will be made available, together with as theoretical course materials and videos of additional technical expertises.

The courses are taught in French and consecutively translated into English.

Diploma awarded:
The Grand Diplôme®and the Diploma in Culinary Management, institution diplomas, delivered by the Le Cordon Bleu International Foundation.


Programme Details

  • Programme Content

    This program consists of the Cuisine Diploma, the Pastry Diploma, the Diploma in Culinary Management 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®.

    Students will then acquire the operational training and managerial skills required to start their own businesses, assisted by the Chefs who will guide them in the process of developing their own business plan.

    The last 6 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.

  • Duration and Tuition Fees

    Duration: 21 months

    Tuition fees: €65,000. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date
Jul 1, 2024 - Mar 31, 2026 ( Standard )
Sep 30, 2024 - Jun 30, 2026 ( Standard )
Jan 6, 2025 - Sep 30, 2026 ( Standard )
Mar 31, 2025 - Dec 31, 2026 ( Standard )
Jun 30, 2025 - Mar 31, 2027 ( Standard )

For more information

Last page update in January 2024.