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 44,200 $

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)

*Basic Level programme start dates.