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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Can you help make tourism a sustainable industry?

Tourism is one of Australia's growth industries. How can you help create a sustainable industry as a hospitality manager?

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Sydney students impress with giant chocolate showpiece display

Students from Le Cordon Bleu Sydney’s Advanced Diploma of Hospitality Management (Pâtisserie) recently showcased their talents in a series of spectacular Xmas ...

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Innovative student Daniel Han Kin Juan wins 2nd place

Le Cordon Bleu Adelaide Bachelor of Business (Food Entrepreneurship) student Daniel Han Kin Juan won second place in Study Adelaide’s 2017 International Student ...

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Head Lecturer Karin Rechsteiner in 2020 Culinary Olympics

Le Cordon Bleu Melbourne is proud to announce that Head Pâtisserie Lecturer, Karin Rechsteiner has been selected as Pastry Chef for the Australian team in the ...

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Springboard to Australia Roadshow!

PRINGBOARD TO AUSTRALIA aims to provide a platform for Malaysians, primarily between the ages 17 and 28, to explore opportunities to study, work and live in ...

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Le Cordon Bleu recreates Queen Elizabeth’s Royal Wedding Cake

Celebrating Queen Elizabeth II and Prince Philip’s 70th Wedding anniversary, Le Cordon Bleu reveals the replica of the royal fruit cake.

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Wine and Management graduate, Julia Barzyk-Brommer, takes over a vineyard

Julia Barzyk-Brommer from France graduated with a Wine and Management Diploma in 2017. She recently took over a vineyard in the Haute-Saône. Julia told us “the ...

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A passion for international experience

Since graduating with a Bachelor of Business (International Hotel & Resort Management) in 2007 Steve Tan has travelled the world working in luxury hotels.

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Le Cordon Bleu Dusit and its success in supporting MEE D Market Fundraising Activity

Le Cordon Bleu Dusit was pleased to support “MEE D Market Fundraising Activity” organized by Dusit International at Dusit Thani Bangkok with funds raised for ...

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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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