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.