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Le Cordon Bleu Paris offers the opportunity to complete the Catering Profession: crêpe chef programme followed by a two-week internship. During this internship, students will put into practice the knowledge acquired during the training. The objective of this program is to give students a thorough culinary training in the creperie sector, followed by a professional experience.

Who is this programme for?
Anyone interested in acquiring technical knowledge and in catering in the creperie sector.

The Professional Qualification Certificate - Crêpe Chef is eligible for the CPF Training Personal Account.

Diploma awarded:
The Le Cordon Bleu Crepier Certificate is awarded by the Le Cordon Bleu International Foundation

Details of the programme

  • Programme content

    Crêpe chef programme modules:

    • Technique and professional catering
    • Food hygiene and safety
    • Product knowledge / ordering and delivery
    • Gastronomy and culinary trends
    • Techniques training
    • Kitchen management / organisation of a pop-up creperie
    • Initiation digital marketing and sales
    • Cost and cash inflow management
    • Initiation entrepreneurship and business plan
    • Professional practical experience at Le Cordon Bleu Paris institute – pop-up creperie
    • Continuous assessment / evaluations

    Total hours of face-to-face training at the institute: 140 hours

    Two-week internship in a company: preparation, cooking, goods receival and storage area, service and sales.
    Total hours in a company: 70 hours

    Total programme hours: 210 hours

  • Duration and Tuition Fees

    Six-week training programme with a two-week internship included (optional with professional assessment): 3,900

    Student kit: Participants must consider an additional amount for the Crepe Chef kit, not included in the tuition fees, of €650

  • Intake Dates and Apply
    Sorry. The information is not available at the moment.