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Course Info

Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry. Le Grand Diplôme is earned when the student successfully completes the Initiation, Basic, Intermediate and Superior Cuisine courses and the Basic, Intermediate and Superior Pastry. The student will also receive a certificate for each course successfully completed.

Grand Diplome Details

Diplôme de Cuisine Details

Diplôme de Pâtisserie Details


  • Korean Alumni - YunJungPee

    “ I found my life-long job. ”
    I was a normal business person working in the finance field. But I had a turning point to think about ‘lifetime job’, then entered Le Cordon Bleu to find my lifetime joy. I’ve met Chefs who became my reliable mentors, and it also opened up a new world of pastry. I was lucky to study in Le Cordon Bleu where I can see and practice with the world-know Chefs, and it’s still my strong ground up until now.

    Yun-Jung Pee (Owner of Maman Gâteau, Pastry Diploma 2005, Bakery Diploma 2011)
  • KwangSun Kim_1

    Freelance chef, Restaurant consultant

    Almuni Kim Kwang Sun was an Italian chef working with famous chefs in the field already. After couple of years, he started to get interested in French cuisine as he encountered related information while working with culinary magazines and providing restaurant consulting to clients. Finally he found that Le Cordon Blue –Sookmyung Academy would be the prefect institution for learning French cuisine in Korea. He says that it was a wonderful opportunity for him to know the taste, flavor, direction and style that French cuisine pursue.

    Kwang-Sun Kim(Cuisine Diploma 2011)

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