The new diploma composed of the programmes “Basic bakery” and “Advanced bakery” rescues the whole tradition of this trade, to improve and professionalize its processes, with the help of technique and new technologies. It is an artisanal journey from breads of the French tradition, such as the baguette and pain au levain to the world of viennoiserie - w ith t he croissant, brioche and pain au chocolat.
For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
I love this school, I miss it very much and would love to be able to return. In nine months they teach you everything you would have learned at another school in years. It is very intense and you have to practice a lot but the rewards are great.
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