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Grand Diploma (Cuisine and Patisserie)
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 9 months |
| Intakes | January, April, July, October |
| Tuition (Local students) | $ 40,835 |
| Tuition (Foreign students) | $ 42,147 |
Subjects
-
Culinary Art
About
Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu's Grand Diplôme® is an influential qualification combining classical training in both cuisine and patisserie. Students are first taught basic culinary skills before applying this knowledge to high-quality produce and specialist ingredients.
This Diploma is awarded after the successful completion of both the Diplôme de Cuisine and the Diplôme de Pâtisserie.
Admissions
Intakes
Fees
Tuition
- $ 40,835
- Local students
- $ 42,147
- Foreign students
Estimated cost as reported by the Institution.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
High school diploma or equivalent. No prior culinary experience is required
Curriculum
The Grand Diplôme covers two disciplines: cuisine and pastry. Each discipline is made up of three levels:
- Basic level
- Intermediate level
- Superior level
Graduates will gain the French qualification of Grand Diplôme certificate which is recognized worldwide