Grand Diplôme®

The pinnacle of Le Cordon Bleu’s hands-on training programs, Le Grand Diplôme combines the practice and knowledge of both cuisine and pastry disciplines.  The business of food is constantly evolving and being well-trained in both disciplines gives our graduates the flexibility to adapt to any changes that might come their way.

For those whose focus is on one of these two disciplines, Le Cordon Bleu offers the option of pursuing single diplomas, such as the Diplôme de Cuisine or the Diplôme de Patisserie.  Whatever the discipline, you will be exposed to basic techniques that you may already be familiar with and progressively learn more advanced techniques as you move to the next level.