According to Le Cordon Bleu's official website, the Diplôme de Cuisine is awarded to students who complete the Basic, Intermediate and Superior Cuisine courses. Students seeking a Diplôme de Cuisine must demonstrate excellence in a curriculum that includes French culinary terms and definitions, professional knife handling, kitchen organization and safety, perfecting professional kitchen skills, mastery of classical cuisine and development of personal creativity.
A student can earn the Diplôme de Pâtisserie through excelling in Basic, Intermediate, and Superior Pastry courses. Like the curriculum for the Diplôme de Cuisine, the Diplôme de Pâtisserie guides students through ever increasing difficulty levels, yet the areas of focus revolve solely around pastries. Students can strive to become proficient in such areas as basic doughs, traditional desserts and cakes, caramel and nougatine, petits fours and chocolate art.
Le Grand Diplôme is a combination of the curricula from the Diplôme de Pâtisserie and the Diplôme de Cuisine. It is the most rigorous program of study offered by Le Cordon Bleu and is the most comprehensive program in classic French cuisine techniques available anywhere. Students must earn certificates in Basic, Intermediate, and Superior Cuisine as well as certificates in Basic, Intermediate, and Superior Pâtisserie in order to obtain Le Grand Diplôme.
You can register for application to Le Cordon Bleu, Paris without any culinary experience. To apply, however, an application form, a résumé, two passport format photos, a cover letter and application fees are necessary. The application fees will be deducted from tuition fees. Scholarships are available through The International Association of Culinary Professionals and The James Beard Foundation.