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.
We are having 5 Open House events starting from 30 September 2018 to 7 October 2018. Please see the details below and use the contact email address to register.
Modernist cuisine sits at the intersection of art, science and philosophy. Encompassing a range of culinary innovations, multi-sensory dining is a style ...
Eric Verger became passionate about pastry as a child after spending his spare time in a patisserie lab. He went on to work in labs, as a pastry chef in ...
In September - October 2018, there are four separate events running led by Chef Tom Milligan - Le Cordon Bleu Australia Culinary Arts Technical Director in ...
Le Cordon Bleu Japan is pleased to announce exciting new changes to the Pastry Diploma Programme. Commencing in January 2019, the programme will be expanded by ...
We were back at Ritsumeikan Univeristy’s annual Open Campus event this year to promote our joint programme in their newly opened College of Gastronomy ...
Le Cordon Bleu Open Days in Sydney and Adelaide attracted huge crowds, as the next generation of culinary arts and hospitality managers visit our institutes to ...