Grand Diplôme^® with Internship Pathway

Paris

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 Practical 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.

Key information

Prerequisites

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
Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence

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.

Duration: 16 months

Tuition fees: €63,000 (include ingredients, uniforms, Sabatier knife set, learning materials)

Program Details

Course Structure
- This program consists of the Cuisine Diploma, the Pastry Diploma, 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®.
- 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.
Teaching and assessment methods
Statistics
Complete with Diploma in Culinary Management

Term Dates & Prices

Select a date

2025

Jun 30, 2025 - Dec 31, 2026 ( Standard )

63,000.00€

Sep 29, 2025 - Mar 31, 2027 ( Standard )

63,000.00€

2026

Jan 5, 2026 - Jun 30, 2027 ( Standard )

63,000.00€

Apr 6, 2026 - Sep 30, 2027 ( Standard )

63,000.00€

Jul 6, 2026 - Dec 31, 2027 ( Standard )

63,000.00€

Oct 5, 2026 - Mar 31, 2028 ( Standard )

63,000.00€

Testimonials

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.

Robbie Ripalda, Grand Diplôme 2010
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.

Hugo Simões, Grand Diplôme 2010
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.

Mariana Correa da Cunha, Grand Diplôme 2013
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.

Cédric Martin, Grand Diplôme 2021