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              Le Cordon Bleu's Diplôme de Pâtisserie with Culinary Management Internship Pathway is an integrated programme that comprises our most respected Diplôme de Pâtisserie  followed by a 3-month internship and then our Diploma in Culinary Management.

              It has been designed to provide you with an experience of working in a professional kitchen as part of your culinary training. The 15-month programme gives you the opportunity to connect with one of our highly regarded industry partners who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

              We will arrange interviews and facilitate internships with high-end establishments across a variety of hotels, restaurants and food businesses. Throughout the internship, we provide continuous support and performance feedback.


              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration: 15 months

              Price: £23,648

              Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials

              Hours per week: approximately 18 to 21 hours at school

              Entry requirements: high school diploma or equivalent,  eligibility to work in the UK and evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

              Please note that in order to successfully complete our Diplôme de Pâtisserie with Culinary Management Internship Pathway, students will be required to handle alcoholic beverages within a culinary context.

              Programme Details

              • Course Structure

                The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:

                • The Diplôme de Pâtisserie: the diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces. Additionally throughout the course students will be assisted in all areas of their internship prior to undertaking their position through workshops on writing a Curriculum Vitae, cover letter, improve interview skills and preparation to enter the industry.
                • A three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context,work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance.
                • Diploma in Culinary Management: upon successful completion of the internship, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing.
              • Who is the programme for?

                The Diplôme de Pâtisserie with Culinary Management Internship Pathway has been designed to provide students with an experience of working in a professional kitchen as part of their culinary training. It is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills and work experience will be key to their success. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:

                • You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel)
                • You are a professional chef or entrepreneur and wish to learn classic French techniques
                • You wish to open your own business

                Please note: This course is only available to students who have the right to work in the UK. Students who do not have the right to work in the UK should apply for the Diplôme de Pâtisserie with Culinary Management.

              • What qualification will I gain?

                Students graduating from the course will be equipped with the skills to become managers in the hospitality and restaurant industries across the world, as well as business owners in their own right. Examples of potential positions:

                • Executive Pastry Chef/Manager
                • Restaurant manager
                • Food and beverage executive
                • Food entrepreneur
                • Food product developer/researcher
                • Events coordinator

                This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Term dates and apply

                Term Dates & Prices

                Select a date
                Jan 6, 2017 - Mar 23, 2018 (Standard)
                £ 23,648.00
                Mar 31, 2017 - Jun 22, 2018 (Standard)
                £ 23,648.00
                Jun 30, 2017 - Sep 14, 2018 (Standard)
                £ 23,648.00
                Sep 25, 2017 - Dec 10, 2017 (Standard)
                £ 23,648.00
                Sep 29, 2017 - Dec 14, 2018 (Standard)
                £ 23,648.00
                Jan 8, 2018 - Mar 25, 2018 (Standard)
                £ 23,648.00
                Apr 9, 2018 - Jun 24, 2018 (Standard)
                £ 23,648.00
                Jul 2, 2018 - Sep 16, 2018 (Standard)
                £ 23,648.00