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              Become a leader in the culinary arts. Complete our Grand Diplôme programme. After successfully completing the Diplôme de Cuisine and the Diplôme de Pâtisserie, and a practical industry placement component, you will be awarded the coveted Le Cordon Bleu Grand Diplôme—recognised as a badge of excellence throughout the culinary world.

              Intakes: January, April, July & October.

              Key Information

              Duration:18 months (Learn respectively) or 9 months (Learn together)
              Total Fees:¥307,800 (contains cuisine and pastry courses fees,Uniforms and Tools Fees ¥13800 Cuisine:Tuition Fee ¥144000    Admissions Fee ¥3000;Pastry:Tuition Fee ¥144000   Admissions Fee ¥3000)
              Age: At least 17 years old
              Entry Requirements: Senior high school diploma or equivalent to 11th grade student, fluent in Chinese
              Class Language: The classes are taught in French or English, with spontaneous Chinese interpreter.

              COURSE DETAILS

              • Course Structure
                Course contains cuisine course and pastry course
              • Teaching Method

                Chef Demonstration, Practical Class, Theory Class

              • What Qualification will I gain?

                Le Cordon Bleu Cuisine Diplôme

              • Assessment

                Your competency will be assessed through practical and theory examinations

              • Campus Location

                Building 1 No. 1458, South Pudong Road Shanghai China

              • Career Paths

                Head Chefs, Business Owners, Brand Owners, Food Writers/Journalists/Lecturers etc.

              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                2017
                Apr 3, 2017 - Sep 28, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Jul 3, 2017 - Dec 21, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Jul 3, 2017 - Dec 21, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Jul 3, 2017 - Mar 30, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Oct 9, 2017 - Mar 29, 2019 (Standard, in Chinese)
                CNY 307,800.00
                Oct 9, 2017 - Mar 29, 2019 (Standard, in Chinese)
                CNY 307,800.00
                Oct 9, 2017 - Jun 22, 2018 (Standard, in Chinese)
                CNY 307,800.00
                2018
                Jan 3, 2018 - Jun 21, 2019 (Standard, in Chinese)
                CNY 307,800.00
                Jan 3, 2018 - Sep 28, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Jan 4, 2018 - Jun 21, 2019 (Standard, in Chinese)
                CNY 307,800.00
                Apr 3, 2018 - Sep 27, 2019 (Standard, in Chinese)
                CNY 307,800.00
                Apr 3, 2018 - Dec 21, 2018 (Standard, in Chinese)
                CNY 307,800.00
                Apr 4, 2018 - Sep 27, 2019 (Standard, in Chinese)
                CNY 307,800.00

              Testimonials

              • Hu Xiaoye
                The nine months at Le Cordon Bleu were really fruitful and influential. But for me, the most important achievement is not the hundreds of pastry recipes that I have learned, but the professional attitude that is showcased through our chef’s own actions all along the experience – that a clear mind, preparations and organized work are always the key elements to deliver a perfect dish.
                Hu Xiao Ye – Pastry Diploma – Co-founder / Pastry Chef
              • Jasper Law
                It was an honor to pursue my studies in Le Cordon Blue Australia, which provided me with the knowledge for my career development in the Food and Beverage industry. The program was very interactive between the lecturers and the chefs. I had an enriching learning experience – not only in understanding about food and wine but also on practical management knowledge. I would recommend anyone who has the same interest as me in the F&B industry Le Cordon Bleu – a place for knowledge advancement.
                Jasper Law – Le Cordon Bleu Australia – International Restaurant Management - Executive Chef
              • Bobo Lee
                The studying at Le Cordon Bleu has offered me great help – it has built a solid foundation for my professional skills as well as a platform to develop my future career. I have been embracing a lot of industry opportunities with the help of Le Cordon Bleu.
                Bobo Lee – Pastry Diploma – Pastry Chef / Brand Founder
              • Cai Wen Bo
                My culinary voyage began as I entered Le Cordon Bleu. The cooking techniques and theories are totally different from what I have learned before. Studying at Le Cordon Bleu has turned a new page on my life.
                Cai Wen Bo – Cuisine Diploma - Cuisine Chef / Business Owner
              • Ronny Chiu
                The study at Le Cordon Bleu has enabled me to plan and manage kitchen operations in a more systematic and scientific manner. The comprehensive and systematic culinary training has laid a solid foundation for my future development.
                Ronny Chiu – Cuisine Diploma – Cuisine Chef / Business Owner

              Scholarships

              With the huge success of previous three seasons of “Le Cordon Bleu Feeding the Dream Scheme – Culinary Competition for Scholarship” held in the Great China area and Taiwan, Le Cordon Bleu will hold a new round of Culinary Competition to echo the brand new establishment of Le Cordon Bleu international campuses in Shanghai, Kaohsiung and Taichung.
              This year, the Culinary Competition will be held mainly in the area of the Great China with participants from Mainland China, Taiwan, Hong Kong and Macau. The whole event which lasts for several months will be conducted through uploading of videos and on-site competitions, spontaneously shared with the world audiences through internet. A number of unique prizes are provided to people who participate to vote to support the next Chinese Culinary Star in their mind, to inspire the national passion for gourmet and culinary art.

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