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

News, Video

Chef Frédéric Oger, Pastry Chef Instructor of Sunway Le Cordon Bleu

Event, News

Sunway Le Cordon Bleu Graduation Ceremony 15 Dec 2023

News, Video, Alumni

Alumnus Richard Nixon | Head Chef

From zero experience to head chef.

News, Recipe

Advent Day Twenty Four: Toasted Spices Chicken Supreme stuffed with Brazilian Chestnut Farofa

This recipe from Le Cordon Bleu Brazil is full of lively and tangy flavours. The warming blend of coriander, white sesame, garlic, cumin and fenugreek in the ...

News, Recipe

Advent Day Twenty Three: Danish Christmas Wreath

Savour the season’s sweetest moments with this Danish Christmas wreath from Le Cordon Bleu Sydney, where the warmth of ginger dances with the exotic flavours of ...

News, Recipe

Thai Spiced Seared Scallop, Coconut Milk Soup with Asian Mushroom and Galangal

This warming and flavoursome coconut milk soup from Le Cordon Bleu Dusit is prepared by infusing spiced oil with a Thai spice mix, then simmering chicken stock ...

News, Recipe

Advent Day Twenty One: Pan Roasted Cod with Herb Gnocchi

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 ...

News, Recipe

Advent Day Twenty: Chargrilled Spatchcock Chicken

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 ...

Event, News

Le Cordon Bleu Madrid celebrates alumni Michelin stars

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 ...

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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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