Train to become a cuisine or pastry chef with the Professional Immersion programme

immersion professionnelle le cordon bleu paris

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.

DISCOVER LE GRAND DIPLÔME IN PROFESSIONAL IMMERSION

DISCOVER THE CUISINE DIPLOMA IN PROFESSIONAL IMMERSION

DISCOVER THE PASTRY DIPLOMA IN PROFESSIONAL IMMERSION

News

Le Cordon Bleu Australia: Snapshot 2019

2019 has been an exceptional year for showcasing excellence at Le Cordon Bleu Australia with an impressive list of high-profile wins in local and international ...

Press, News

Interview with Gilles Castel, CEO Cabinet G.SIR

Gilles Castel,CEO of Cabinet G.SIR and founding member & administrator at Resto France Experts, gives us an update about standards an entrepreneur need to ...

News

We received Alienor Cointreau, Le Cordon Bleu's executive in Europe and daughter of Monsieur Andre J. Cointreau. In the afternoon were also present alumni from ...