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.
As part of the Les bouteilles à la mer – Jardin Poétique exhibition by William Amor, Chef Instructor Emanuele Martelli has made a spectacular sugar sculpture ...
With Easter right around the corner, now is the perfect time to don your chef’s hat and bake some soft pillows of goodness that you can share with friends and ...
Le Cordon Bleu Dusit organized an exclusive workshop “3-Flavors Macarons” by Chef Marc Razurel in an occasion of 19th Year Anniversary Celebration for Lin ...
After obtaining her Diplôme de Pâtisserie at Le Cordon Bleu Paris, Michelle Thomas came back to her hometown of Brisbane where she became Head Chef of a French ...
With no less than 13 stars in the Michelin Guide, cuisine chef Pierre Gagnaire works in 26 restaurants across the globe. Voted “Best Michelin-Starred Chef in ...
We were delighted to host students graduating from our first term of 2022 at the Hurlingham Club on 25th March 2022. The event was live streamed so that friends ...