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
Period of Study
Diplôme de Cuisine + Diplôme de Pâtisserie
LONG TERM PROGRAMMES NEW TERM
2023 - 2024
Fall Term: 09 October - 22 December 2024 (06 October 2023 for Orientation & Hygiene Session)
Winter Term: 12 February – 03 May 2024 (09 February 2024 for Orientation & Hygiene Session)
Spring Term: 13 May - 02 August 2024 (10 May 2024 for Orientation & Hygiene Session)
Summer Term: 05 August - 06 September 2024 (02 August 2024 for Orientation & Hygiene Session) (Only Intensive Basic Level Cuisine and Patisserie)