Grand Diplôme^® with Internship Pathway and Culinary Management

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

Prerequisites

All applicants must be aged 18 years or older
Applicants must possess a baccalaureate or equivalent
Level A1 in French required
For the internship: Level A2 in French

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.

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.

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: €60,000. These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

Term Dates & Prices

Select a date

2023

Jan 4, 2023 - Sep 30, 2024 ( Standard )

€ 60,000.00

Apr 3, 2023 - Dec 31, 2024 ( Standard )

€ 60,000.00

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Grand Diplôme® with Internship Pathway and Culinary Management

Programme Details

Term Dates & Prices

Programme overview

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Grand Diplôme^® with Internship Pathway and Culinary Management