Grand Diplôme

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Agustin González

Agustin González

Grand Diplôme

  • Modalidad de impartición
    El Grand Diplôme es un programa dictado de manera presencial.
  • Número de horas
    Se requieren 9 meses de estudio.
  • Titulación oficial
    Al termino del curso, el graduado recibirá un diploma de estudios.
  • Valoración del programa
    El Grand Diplôme es un programa dictado por Le Cordon Bleu Paris que prepara a los alumnos en el mundo de la gastronomía a través de la enseñanza de las distintas técnicas culinarias y las tendencias a nivel mundial. Mediante demostraciones de afamados chefs y trabajos individuales, adquieren conocimientos integrales sobre ingredientes, recetas, procesos de producción, conceptos innovadores y creativos.
  • Dirigido a
    Programa dirigido a aquellas personas que tengan interés y pasión por las artes culinarias, ya sean amateurs o profesionales en la materia.
  • Empleabilidad
    Al terminar sus estudios podrá trabajar como chef en diversos restaurantes o crear su propio emprendimiento gastronómico.

Comentarios sobre Grand Diplôme - Presencial - Paris - Francia

  • Contenido
    Grand Diplôme.

    Comprehensive training programme in cuisine and pastry.

    Le Cordon Bleu Paris has been training French and International students in the Culinary Arts for more than 120 years. Le Cordon Bleu aims to teach students all the culinary techniques to be able to develop their artistic creativity.

    Training in the Culinary Arts in France can take several years and even more to achieve dual expertise in cuisine and pastry. Le Grand Diplôme® is a short (9 month) career orientated training programme for working in cuisine and pastry at level 4 (A level or Vocational Certificate equivalent).

    As such, these lessons provide the perfect opportunity to learn French cuisine and pastry techniques which can then be applied to different cuisines from around the world. The Grand Diplôme® is the most comprehensive training programme available at Le Cordon Bleu. The programme combines cuisine and pastry lessons.

    Key Information.

    Languages: French and English
    Duration: 9 months
    Hours per week: approx. 30 hours
    Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.

    This training programme is taught by cuisine and pastry Chefs who have been trained in education and teaching and who have worked around the globe. This dual training programme covers all the French gastronomy techniques necessary for working with a multitude of ingredients and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.

    The diploma is taught in a private higher education Institute which specializes in Culinary Arts training programmes and leads to the title of Professional Chef level 4 (A level or Vocational Certificate equivalent). The diploma is recognized by the “Commission Nationale de la Certification Professionnelle” (National Commission of Professional Certification) (CNCP) and registered in the “RNCP (Répertoire National des Certifications Professionnelles)” (National Register of Professional Certification).

    Other French training programmes, such as the “Brevet Professionnel” (A level or Vocational Certificate equivalent), the “CAP (certificat d'aptitude professionnelle)” or Vocational A levels, involve 3 years of study to be awarded a diploma.

    This is a profession based on passion; it must be learnt and then made your own.

    Le Cordon Bleu Paris institute provides an excellent learning environment, thanks to its ultramodern equipment, its ever evolving teaching material and the pace of lessons, enabling students to reach this level in just 9 months.

    Grand Diplôme Programme details.

    Grand Diplôme Programme structure.

    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.

    Who is the Grand Diplôme aimed at?.

    • The cuisine and pastry training programme is for all those who are passionate about the Culinary Arts whether beginners or with experience.
    • This comprehensive programme is for those who want to become proficient in both cuisine and pastry to be able to make menus from A to Z.
    • The school curriculum has been structured so that the students can learn techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.
    • The programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.

    Career opportunities.

    Depending on their level, a number of career opportunities exist for Grand Diplôme® graduates including:

    •     Working in restaurant and hotel kitchens alongside prestigious cuisine or pastry chefs, becoming a cuisine or pastry chef, taking on responsibilities and the role of cuisine chef or pastry chef.
    •     Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, etc…
    •     Launching their own business by becoming an entrepreneur and opening a restaurant, a food truck, a new dining concept, tea room, pastry or chocolate boutique…
    •     Becoming a personal chef and offering a range of gastronomic meals to both individuals and companies for culinary events
    •     Writing articles for specialized reviews and magazines by becoming a culinary journalist
    •     Teaching apprentice chefs by becoming a Chef Instructor
    •     Working on the aesthetics of dishes: food stylist, food photographer, cake designer

    5 key steps for registration.

        Step 1: preparing the application form
        Step 2: sending the application form
        Step 3: examination of the application by the Admissions Jury
        Step 4: payment of tuition fees
        Step 5: finalizing registration

    International environment.

    During examinations, students can choose to write in English or French depending in which they feel most at ease. It is important, therefore, to have a good level of English or French in order to successfully complete the programme, to understand culinary vocabulary and to be awarded the diploma.


    All demonstrations are in French and translated into English by an English speaking translator so that all students can follow the lessons with ease.

    French lessons for students at Le Cordon Bleu Paris.

    So that the international students can settle comfortably into their culinary arts course and to help them along with their studies, research and the smooth running of their internships, Le Cordon Bleu Paris is offering French lessons (FLE – Français Langue Étrangère – French as a foreign language).

    Lesson objectives:

    This programme is made up of 3 levels: A1, A2 and B1.

    At the end of level A1, the student will be able to:

    • Understand and use familiar everyday expressions as well as simple statements in order to satisfy simple practical needs.
    • Introduce him/herself or others, ask questions on a one-to-one basis and reply to similar questions.
    • Communicate in a simple way providing the other person speaks slowly and is prepared to help.

    At the end of level A2, the student will be able to:

    • Understand individual sentences and common expressions used in relation to areas of most immediate relevance.
    • Communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities.
    • Describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.

    At the end of level B1, the student will be able to:

    • Understand the main points of clear, standard input on familiar matters regularly encountered in work, school, leisure activities etc.
    • Feel comfortable in most situations likely to arise.
    • Express him/herself in simple and coherent terms on general subjects as well as on his/her own personal interests.
    • Describe experiences and events, dreams, hopes and ambitions, and briefly give reasons and explanations for plans and ideas.


    A specialised FLE teacher will give the lessons. The educational material is made available for all participants.

    After the course, Le Cordon Bleu Paris students will be able to register for the DELF examination at the level of their choice in order to obtain a ‘Diplôme d'Études en Langue Française’ - Diploma in French Language Studies.

    Enrolment for French lessons (FLE):

    Two courses are available to students before or during their culinary arts programme

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