Grand Escoffier Diploma - CCCG
Accessibility & Translation

Grand Escoffier Diploma

APPLY NOWApply Online

Start Date: 2 September 2024
Attendance: Full Time
Location: Victoria Centre
Most suitable for: Adults
Duration: 1 Year
Level: Level 2


Our Grand Escoffier Diploma course has been carefully designed to provide you with some of the most sought-after and contemporary skills for industry. The programme is delivered by our expert chef lecturers at a ratio of 12:1.

Studying with one of the most renowned hospitality and culinary arts training schools in the UK will change the way you perceive food and develop the way you think about the concepts of agriculture, your understanding and appreciation of ethical sourcing, sustainability, provenance and seasonality. 

The programme commences each September with the Grand Escoffier Diploma which runs through to mid-February. The Diploma is an extremely practical course, with around 24 hours per week spent in our industry-standard training kitchens. Students will benefit from relevant talks from reputable industry figures as well as unique field trips to London food markets, breeders and a foraging trip.

Students may then progress (February – July) onto the Advanced Grand Escoffier Diploma, running from mid-February through to July. This course combines practical training with theory, leading learners through the CTH Level 3 Diploma in Professional Cookery.


Grand Escoffier Diploma

You will start the course with Level 2 Award in Food Safety in Catering

You will then complete the four modules below:

  • Pasta, Rice and Seasonal Vegetables - 4 Weeks
  • Nose to Tail, Meat, Game & Poultry - 6 Weeks
  • Fish, Shellfish and Sustainability - 4 Weeks
  • Hot & Cold Traditional British Puddings, Desserts and Bakery Products - 4 Weeks

Advanced Grand Escoffier Diploma

  • Food product development
  • Techniques and skills in producing fermented dough products
  • Nutrition and producing healthier dishes
  • Techniques and skills in producing ethnic dishes
  • Techniques and skills in producing international dishes

In addition, learners will revisit the topics studied in the first part of the programme developing a portfolio of work inclusive of recipe logs.


You will need: 

  • To have completed education at secondary school level or higher
  • IELTS overall score of 5.0 or equivalent (where English is not your first language)

International students will require an appropriate visa ('leave to remain permission'). Study on the Grand Escoffier Diploma may be undertaken on a 'Visitor Visa' (or entry as a visitor for non-visa nationals). Studying on the Advanced Grand Escoffier Diploma should be undertaken on a 'Student Visa'.

All applicants must have an interview to confirm that the course is suitable for them.


Internal practical exams will be conducted at the end of the programme to achieve the Grand Escoffier Diploma. This is graded as a Pass, Merit or Distinction result following the grading criteria. Learners on the Advanced Diploma will also be required to prepare assignments and recipe logs.


Adults - Entry Level, Level 1 and Level 2

If you will be aged 19+ on 31st August prior to the start date of your course, up to Level 2, then your study with us will be free. You must have lived for 3 years within the EU/EEA/UK prior to the start of your course, you must have lived in the UK before 1st January 2021 and you must have permission to live in the UK for at least 12 months from the first day of learning. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Tuition Fees

Grand Escoffier Diploma (5 month programme) - £13,000 

Advanced Grand Escoffier Diploma (1 academic year) - £20,000

Additional Costs

Course textbooks are not included in the course fees. You should allow approximately £35.99 each for the two textbooks.


Following completion of the Advanced Grand Escoffier Diploma previous students have progressed into skilled employment, taking up roles such as Chef de Partie. Others have established their own restaurants or food establishments or progressed to a degree in Culinary Arts with UK Universities.


of people went into Employment after completing the course


Liane Bhalla-Van Veen

Liane worked for 10 years in the Royal Automobile Club in their Learning and Development department. Liane was an expat for 6 years in Dubai and worked as a Food and Beverage Trainer at the Jumeirah Beach Hotel. Before this, the roles were all operational - in the Food and Beverage areas (Front of House) working for Five Star Hotels such as Shangri-La and Burj Al Arab.

Liane started their career in London, in The Dorchester Hotel after attending Hotel Management School in the Netherlands and worked for One Aldwych and Great Eastern Hotel. For a short period, Liane also ventured into retail working for Harrods.

Liane has areas of specific knowledge or expertise including:  

  • Tea and coffee from working for Harrods
  • Coaching and mentoring
  • Psychology
  • Mental Health First Aid
  • Overall Food and Beverage Service

Liane has taught BTEC Hospitality and Events – Human Resources, Customer Service and Events Management, Professional Chef Diploma Level 1 and Level 2, Front of House theory and practical classes and Professional Food and Beverage Supervision Level 3 theory.

Liane won ‘Best Newcomer’ at a Seafood Restaurant ‘Amwaj’ when working as a restaurant manager for Shangri-La Dubai and 'Runner-up' for the Gold Service Scholarship for Service Excellence competition held at Claridge’s hotel.

Liane has enjoyed being a part of developing the next stars in Hospitality and can’t wait to see how everyone’s career pans out! Liane believes in Hospitality, the world is your Oyster, and it might take you places you can never imagine.

Christopher Basten

Christopher started his career with a foundation of classical training stemming from apprenticeships with both John Burton-Race and Raymond Blanc where he gained valuable Michelin star experience. Joining the Craft Guild of Chefs in 1999 he has been an active member of the Culinary team that competed in the Culinary World Cups in Luxembourg from 2002-2014 and the Culinary Olympics Erfurt from 2000 - 2016. Christopher is currently Vice-President of the Craft Guild of Chefs after completing 3 years as Chairman.

Christopher is committed to the development of young chefs to ensure the future of the UK Culinary industry and is an active chef mentor for Springboard and Rotary competitions. In addition, he is the organiser for the Country Range student challenge and has various judging roles at National competitions up and down the country.

Joining Westminster Kingsway College 8 years ago his daily focus is assisting in the Escoffier and Brasserie restaurants which serve modern British and classically prepared food that is sustainably sourced with an emphasis on student learning in line with the Culinary Arts program.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

APPLY NOWAdd to Basket

Queen's Award for Enterprise