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.
A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and ...
Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose ...
Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most ...
Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One ...
So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le ...
Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le ...
"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the ...