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

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State-of-the-art kitchens unveiled at Le Cordon Bleu Brisbane

Le Cordon Bleu Brisbane unveiled two state-of-the art training kitchens at its Queensland South Bank Institute where it delivers world-class culinary arts and ...

Event, News

Wine Series: Sensory workshops at Le Cordon Bleu Adelaide

Le Cordon Bleu Adelaide is proud to promote its Complete Wine Series of 5 sensory workshops exploring the wonderful worlds of Prosecco, Riesling, Shiraz, ...

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Karen Doyle appointed National President of Australian Culinary Federation

Le Cordon Bleu Australia is delighted to announce that Karen Doyle (Le Cordon Bleu Sydney Program Manager) has been appointed National President of Australian ...

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Demet Güzey, Le Cordon Bleu Advanced Studies in Taste class of 2014

Demet Güzey attended Le Cordon Bleu Advanced Studies in Taste programme (HEG) in 2014. She looks back at this fantastic experience and tells us what it brought ...

Event, News, Programme, Industry Articles

Paris, 13 March 2019 – In March, Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the ...

Learn how to make mignon with mashed purple potatoes with Le Cordon Bleu Rio de Janeiro

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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.

Filter

State-of-the-art kitchens unveiled at Le Cordon Bleu Brisbane

Wine Series: Sensory workshops at Le Cordon Bleu Adelaide

Karen Doyle appointed National President of Australian Culinary Federation

Demet Güzey, Le Cordon Bleu Advanced Studies in Taste class of 2014

Learn how to make mignon with mashed purple potatoes with Le Cordon Bleu Rio de Janeiro

Le Cordon Bleu at Rio de Janeiro Carnival 2019

Student EduExpos in Brazil