Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme® is an influential qualification combining classical training in both cuisine and pâtisserie. Students are first taught fundamental culinary skills before applying this knowledge to high-quality produce and specialist ingredients.
Globally recognized as a mark of excellence, Le Cordon Bleu Grand Diplôme is your key to the doors of the culinary world.
3 semesters >900 hours
30 hours per week
Start Terms: Winter - Spring-Summer*- Fall
No prior culinary experience is required. Applicants must be 18 years or older.
There is not any English proficiency examination requirement, however competency in English language is required to follow the lessons.
* Intensive Course - Basic levels only
|Grand Diplôme||Period of Study||Education Fee|
|Diplôme de Cuisine + Diplôme de Pâtisserie||33 Weeks||45.673$|
|LONG TERM PROGRAMMES||STARTING DATE||END DATE|
|Fall Term||October 7, 2019||December 20, 2019|
|Winter Term||February 17, 2020||April 30, 2020|
|Spring Term||May 11, 2020||July 24, 2020|
|Summer Term*||August 10, 2020||September 23, 2020|
*Summer Term; Intensive Course; Basic levels only