Le Cordon Bleu's Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie. Students are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.

• This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.
• Throughout the program, you are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients.
• Supervised by some of the most qualified and classically trained Chefs, you will learn fundamental culinary techniques through a succession of  theoretical and practical training combining Chef demonstrations and practical sessions.

An undying passion for food is a must for a fulfilling culinary journey. The Grand Diplôme is a credential that might just be your passport to international culinary scene. Upon completion of both Diploma in Cuisine and Diploma in pastry program, you will be awarded this accredited diploma.

Under the supervision of Chef Instructors, lessons are divided into two parts:

• Culinary demonstrations in front of the whole class where students become familiar with techniques taught by the Chefs
• Practical classes where they practise the techniques learnt during the demonstration at individual work stations

The Grand Diplôme covers two disciplines: Cuisine and Pastry.

Each discipline is made up of three levels:

• Basic level
• Intermediate level
• Superior level

The Grand Diplôme structure:

• For each level successfully completed, students are awarded a certificate to prove their skills.
• To obtain the Grand Diplôme®, students must successfully complete Superior level in each discipline.