Grand Diplôme®

Completion of the Initiation, Basic, Intermediate and Superior Cuisine Certificates results in the award of the Le Cordon Bleu Cuisine Diploma. Students progressively learn the necessary skills to create fine cuisine through a combination of practical sessions and demonstrations, gaining knowledge from a team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.

Completion of the Basic, Intermediate and Superior Pastry certificates results in the award of the Le Cordon Bleu Pastry Diploma. Through a series of demonstration and practical sessions, students progressively learn the necessary skills to master the culinary art of Pastry, developing creative skills and learning established techniques to create classic and contemporary pastries, cakes and desserts served in the finest Pastrys, cafes and restaurants.

Combining classical training in both Cuisine and Pastry, students are first taught basic culinary skills before applying this knowledge to high quality produce and specialist ingredients. This highly prestigious diploma is awarded after successful completion of both the Cuisine Diploma and the Pastry Diploma studied over a period starting from 9 months.