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.
An enthusiastic group of professional educators came from all over the state to attend Teaching Gastronomy, a one-day professional development workshop held in ...
Le Cordon Bleu wins the crowd at the Melbourne Good Food and Wine Show with delicious choux pastry samples, showcasing its prestige educational brand to 35,000 ...
Le Cordon Bleu London were pleased to welcome Le Cordon Bleu Mexico Chefs, Cédric Carême and Aldo Omar Morales for a Guest Chef Workshop for Mexican Week.
The dream of getting to know the Institute of Culinary Arts Le Cordon Bleu São Paulo became a reality for the participants of the first Open Doors, held this ...
This term, we have the pleasure of welcoming Elisa Fernandes to the school; Elisa is the winner of MasterChef Brazil and she has joined our Basic Cuisine course ...
In three years, Amanda Lee built an international online pâtisserie business, had her gorgeous cakes featured in glossy publications (Cake Masters, Brides of ...