Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme® is an influential qualification which allows you to fulfil your ambitions and pursue the most sought after careers. You are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.
Our Grand Diplôme® is the most prestigious culinary qualification from Le Cordon Bleu, combining the study of our Diplôme de Cuisine and Diplôme de Pâtisserie. This accredited diploma is awarded after nine months of full-time tuition.
Le Cordon Bleu’s highly acclaimed Cuisine Diploma offers the most rigorous and comprehensive programme in classic French culinary techniques available today. We believe teaching progressively classical method and techniques are primary for you to then be able to apply it to any type of cuisines and adapt it to your future career.
By successfully completing the Cuisine Diploma you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by our team of classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.
Our Diplôme de Pâtisserie comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner. Our Diploma is recognised globally as one of the most respected culinary qualifications.
Across your tuition, you will learn classic patisserie skills while developing your creative flair. Our pâtisserie master chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts.
We believe teaching progressively classical method and techniques are primary for you to then be able to apply it to any type of cuisines and adapt it to your future career.
Le Cordon Bleu Grand Diplôme® is your passport to the culinary world.
YOUR TYPICAL WEEKLY SCHEDULE
As a guide, a typical weekly class schedule is composed of the following sessions:
- Cuisine courses: 3 demonstrations, 3 practical classes – 18 hours
- Pâtisserie courses: 2 demonstrations, 2 practical classes, 1 technical lecture – 15 hours
Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm.
The schedule is posted for the full session at the beginning of the term.
"Le Cordon Bleu turn out some of the most exceptional students who are eager and enthusiastic to join the industry. The quality of the teaching chefs at Le Cordon Bleu guarantees that the graduates will be of the highest standards." Alain Roux - Michelin starred chef and chef-patron of The Waterside Inn
9 months | 3 terms
Diploma fees include: Ingredients, uniforms, Wüsthof knife set, books (x2)
Hours per week: Approx. 32 to 39 hours
High school diploma or equivalent. No prior culinary experience is required.
This school offers programs in:
Last updated January 18, 2016