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 our Diploma in Culinary Management and then a 3-month internship.
It has been designed to provide you with an experience of working in a professional kitchen as part of your culinary training. The full-time, 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
Due to the COVID-19 situation the institute cannot guarantee the provision of an internship course due to the social distancing conditions imposed by governments on the Internship Partners. Our Internship Team will discuss the options with you as the COVID-19 situation becomes clearer.
Duration: 15 months
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 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 and beef or pork derivatives within a culinary context.
Please note: applications requiring a visa can close up to 12 weeks before the course start date.