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.
In this dish the cod fillet plays centre stage and is complemented by herby gnocchi, a classically made sauce, clams and samphire. The cod is cured prior to pan ...
Elevate your Christmas feast with this festive chargrilled spatchcock from Le Cordon Bleu Sydney, marinated in a BBQ mix that’s bursting with flavours of ...
Last Tuesday 28th was a day of great celebrations for Spanish gastronomy. Our alumni and second classified in the IX Edition of the Premio Promesas de la alta ...
The word Zaatar (aka Zatar or Za’tar) refers to wild thyme herbs that grow in Lebanese and Middle Eastern wilderness. It is also used to refer to the herbal ...
Here is a quick and easy dish to prepare from Le Cordon Bleu New Zealand, which comes in many forms and can be festive depending on the filling ingredients. The ...
In celebration of the season, we are delighted to share a fabulously festive Christmas Turkey Wellington recipe for you to create at home. This stunning ...
A tantalizing blend of flavours with a perfect balance of spiciness and tropical goodness. This dish from Le Cordon Bleu Malaysia can be served as cocktail ...
The mouillette is a savoury traditional French starter. It has been revisited in this recipe to bring Christmas with originality. It is made with speculoos, a ...