Grand Diplôme


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.

This Certificate is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie, which can be studied concurrently over a period of 9 to 12 months.

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 46,810 $
Diplôme de Cuisine + Diplôme de Pâtisserie* 33 Weeks 46,311 $

 * Tuition fees with reduced VAT rate in accordance with the Covid-19 precautions taken by the Ministry



2021 Spring Term

7th of June 2021 (Term start date for Basic Level students)

4th of June 2021 (Orientation date for Basic Level students)