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Le Cordon Bleu News, 02/07/2008
Le Cordon Bleu
Perfect your Culinary Skills with Le Cordon Bleu!
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Continuing Education - Professional Modules

The Continuing Education Programs are programs ideal for those looking to perfect and learn new techniques, to discover new products, texture and technologies and to reinforce their skills. This training focus on refining the culinary techniques gained in the first three levels of the Cuisine and Pâtisserie Diplomas. The modules are proposed to graduates of Le Cordon Bleu and to professionals which a significant experience in French cuisine and/or pastry.

Le Cordon Bleu Chefs have researched and tailor-made each program and are committed to passing on the knowledge drawn from their professional experiences. Recipes are made as they would be in a professional setting, using cutting edge techniques and following next national and international trends.



Cuisine Program

International Influences: April 27 to 30 2009 and September 15 to 18 2009

Natural & Light Cuisine Techniques: May 4 to 7 2009 and September 22 to 25 2009

Modern Star Cuisine:May 12 to 15 2009 and September 29 to October 2 2009


Pâtisserie Program

Entremets:March 30 to April 3 2009 and October 5 to 9 2009

Chocolate & Confectionary: April 7 to 10 2009 and October 13 to 16 2009

Plated Desserts & Viennoiserie: April 14 to 17 2009 and October 20 to 23 2009

Mastering Techniques in Sugar Art: April 21 to 24 2009 and October 27 to 30 2009



Registrations on liner (click over programs and apply).

For more information please contact

Le Cordon Bleu Paris

8 rue Léon Delhomme

75015 Paris

+33 (0)1 53 68 22 50


Le Cordon Bleu
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