Grand Diplôme^® with Internship Pathway and Culinary Management

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.

This training programme is complemented by several experiences: 3 months of practical application within the institute’s various production centres, 5 hours a week at the Hôtel de la Marine during the superior certificate.

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

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).