Le Cordon Bleu The Grand Diplôme, The Diploma and Certificate Program Paris, France

 
03-May-2007 by

Cordon 16

General Information

Private, coeducational, culinary institute. Urban campus. Founded in 1895.

Program Information

Offered since 1895. Program calendar is divided into trimesters, terms. 1-trimester certificate in basic, intermediate, superior pastry. 1-trimester certificate in basic, intermediate, superior cuisine. 1-year diploma in basic, intermediate, and superior cuisine. 1-year diploma in basic, intermediate, and superior pastry. 1-year diploma in Le Grande Diplôme-cuisine and pastry. 4-day certificate in French culinary technique (regional). 4-day certificate in French pastry technique (bread baking). 4-week certificate in professional in pastry. 5-week certificate in professional in cuisine.

Program Affiliation

American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Association for the Specialty Food Trade, Inc.; National Restaurant Association.

Areas of Study

Baking; cheese; confectionery show pieces; culinary French; culinary skill development; food preparation; garde-manger; meal planning; meat cutting; patisserie; saucier; soup, stock, sauce, and starch production; wines and spirits.

Facilities

2 demonstration laboratories; food production kitchen; student lounge; 4 teaching kitchens; boutique; showroom.

Student Profile

380 full-time. 300 are under 25 years old; 80 are between 25 and 44 years old.

Faculty

12 total: 12 full-time. 10 are master chefs. Prominent faculty: Didier Chantefort; Nicolas Bernardé. Faculty-student ratio: 1:12.

Special Programs

4-day program in French culinary technique, Mediterranean flavors, French regional cuisine and bread baking; 1-2 day vineyard and cultural excursions, professional internships, guest chefs.

Typical Expenses

Application fee: 500-1500 euros. Tuition: 30,950 euros per Grand Diplôme; 18,550 euros per cuisine diploma; 13,950 euros per pastry diploma full-time, 5170–7290 euros for 1 trimester part-time. Program-related fees include uniform package (included in tuition); equipment package (included in tuition).

Financial Aid

In 2005, 15 scholarships were awarded (average award was 10,000 euros). Program-specific awards include work-study program. Employment placement assistance is available.

Housing

Average off-campus housing cost per month: 800 euros.

Application Information

Students may begin participation in January, March, June, September, and November. Applications are accepted continuously. In 2005, 420 applied. Applicants must submit a formal application, an essay, application fee.

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Contact

Christel Hernandez
Admissions Director
The Grand Diplôme
The Diploma and Certificate Program
8
rue Léon Delhomme
Paris
France
Telephone: 33-1-53682250
Fax: 33-1-48560396
E-mail: paris@cordonbleu.edu
World Wide Web: http://www.cordonbleu.edu.
 
 
Image Courtesy: lcbottawa 
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