Train to become a cuisine or pastry chef with the Professional Immersion programme
Since November 2018, Le Cordon Bleu Paris is offering a programme to enable its students to be as well prepared as possible for the reality of the professional world.
This programme of 15 to 18 months, focuses on the apprenticeship of culinary techniques reinforced by practical experiences in the professional world. Its different objectives are:
Master culinary techniques during 3 levels of training: Basic, Intermediate and Superior,
Increase professional commitment during practical experiences,
Be capable of daily organization and management of a restaurant industry business,
Use the culinary techniques learnt to produce and distribute food,
Apply hygiene and safety practices whilst respecting the environment and the good practices,
Gain an understanding of French culture.
This programme is aimed at those who have just completed secondary school studies (baccalaureate or equivalent) and graduates, with or without work experience, as well as those envisaging career change.
Our fragrantly spiced Cauliflower Steak is comforting, delicious, and totally plant-based. Accompanied by a velvety cauliflower puree and tangy cauliflower ...
Celebrate Epiphany with this traditional French Three Kings’ Cake which is served to mark the day each year. The season begins the day after the last night of ...
Le Cordon Bleu Japan is celebrating the year 2020 by offering a special Fukubukuro (lucky bag) to our diploma applicants. This 2020 Fukubukuro Campaign will run ...
Congratulations to all the students who graduated on 13th December 2019. The pictures from the event held at The Hurlingham Club are available to view here.