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

Event, News

Open Days Mumbai, Delhi, Bangalore

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Open Days in India - July 2018

Meet our representatives in Bangalore, Mumbai and Delhi for three exclusive Open Days.

Event, News

Open Day Nepal

News, Alumni

An interview with alumna Eilish Roberts: The journey of a travelling chef.

After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has worked at some of the top restaurants in Wellington, baked in both Denmark and Scotland, ...

News

College of Gastronomy Management Opening Ceremony

We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...

Event, News

Culinary Demonstrations by Guest Chefs in June 2018

We were honored to have Chef Philippe Urraca - M.O.F Chef, Chef Ryuki Kawazaki, 2 Michelin Stars and Chef Arnaud Dunand Sauthier, 2 Michelin Stars shared their ...

Event, News

The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure

Le Cordon Bleu Dusit was delighted to arrange an exclusive workshop entitled “The Purest Culinary Art Exclusive Italian Cuisine Workshop by S-Pure (Betagro)” ...

News, Programme

12 week Food & Wine Writing Course

Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...

News, Announcement, Promotion

How science is changing the dining experience

In this interview with Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) he discusses how neurogastronomy and ...

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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.

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