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.
On September 17, we had our first "real" graduation ceremony outside our campus since the beginning of the pandemic. You can now see all the photos from this ...
A sweet natured chef with an outstanding talent for ingenuity and creativity whom created the history by becoming one of the first female chefs in Thailand and ...
We were delighted to host the finals of Gosset Matchmakers 2021 at our Cord restaurant on September 14th. The team from Fischers, Baslow Hal in Derbyshire took ...
After working in various fields, Hyewoon Yang decided to utilize all her experiences with one more additional skill—cooking. While working at NGO she visited ...
Juan Sebastián Pérez began his career in kitchens when he was 15 years old, working after school. He finished school at 17, and immediately applied to Le Cordon ...