Prerequisites
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: When studying for the Grand Diplôme® with Internship Pathway and Culinary Management, different teaching and assessment methods are used for the Diplôme de Cuisine and the Diplôme de Pâtisserie and the Diploma in Culinary Management.
Languages: 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.
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 professional 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: €72,500. 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).
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