Le Cordon Bleu Grand Diplôme teaches students to progressively discover and master the basics of French Cuisine and Pâtisserie. Over a period of 9 or 18 months students advance through Basic, Intermediate and Superior levels in both Cuisine and Pâtisserie.Each level is completed over 10 weeks. Practical classes are delivered over six hours, including chef lecturer demonstration and practical student work. Theory is integrated throughout the course. Upon successful completion of the 6 certificate levels students will be awarded a Diplôme de Cuisine, a Diplôme de Pâtisserie, and finally Le Grand Diplôme. The renowned Le Cordon Bleu Grand Diplôme is your passport to the culinary world.

Successful completion of the Diplôme de Cuisine & Diplôme de Pâtisserie results in the award of the Le Grand Diplôme. You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our practical kitchens.